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Description
A rich and creamy Tuscan-inspired chicken dish made easily in a slow cooker, featuring sun-dried tomatoes, spinach, and Parmesan cheese.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Optional: Red pepper flakes for a touch of heat
Instructions
- Pat the chicken breasts dry and season them with Italian seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side until lightly browned.
- Place the seared chicken breasts in the slow cooker.
- Add the minced garlic, chicken broth, drained spinach, and chopped sun-dried tomatoes to the slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- In the last 30 minutes of cooking, stir in the heavy cream and Parmesan cheese.
- Continue to cook until the sauce is heated through and slightly thickened.
- Optional: Stir in red pepper flakes if desired.
- Serve the creamy Tuscan chicken over pasta, rice, or with crusty bread.
Notes
- Ensure the spinach is well-drained to prevent the dish from becoming watery.
- Adjust the amount of sun-dried tomatoes to your preference.
- For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- This dish pairs well with a side salad or steamed vegetables.