Slow Cooker Tuscan Chicken
A comforting slow-cooked dish featuring tender chicken in a creamy sauce with sun-dried tomatoes, garlic, and spinach. Perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The star of the show; feel free to use thighs for a richer flavor.
- 1 cup sun-dried tomatoes These add a potent burst of flavor; opt for oil-packed for extra richness.
- 1 cup chicken broth Homemade is best, but store-bought works fine for convenience.
- 1 cup heavy cream For that velvety texture; you can substitute coconut cream for a dairy-free version.
- 3 cloves garlic, minced Fresh garlic elevates the dish; don’t compromise here!
- 1 cup spinach, chopped A vibrant, healthy addition; kale can be swapped in if you prefer.
- 1 teaspoon Italian seasoning A blend of oregano, rosemary, and thyme captures the essence of Tuscany.
- Salt and pepper to taste Essential for balancing flavors.
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Place them at the bottom of your slow cooker.
- In a bowl, combine minced garlic, sun-dried tomatoes, chicken broth, Italian seasoning, and heavy cream. Stir well and pour this mixture over the chicken.
Cooking
- Gently fold the chopped spinach into the sauce, ensuring it’s evenly distributed.
- Cover the slow cooker and set it on low for 4-6 hours or high for 2-3 hours.
- When the chicken is tender and shreds easily with a fork, it’s ready.
Serving
- Shred the chicken directly in the slow cooker and stir to combine with the creamy sauce.
- Let it sit for a few minutes for the flavors to meld.
Notes
Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months. Reheat gently, adding chicken broth as needed.