Description
A creamy and flavorful Crockpot Tuscan Chicken recipe perfect for a weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel, undrained (optional)
- 1 cup chicken broth
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3-4 cups fresh spinach, roughly chopped
Instructions
- Place chicken thighs or breasts in the slow cooker.
- Add chopped onion, minced garlic, diced tomatoes (undrained), Rotel (if using), chicken broth, chopped sun-dried tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper to the slow cooker.
- Stir to combine all ingredients around the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is very tender and cooked through.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Stir in the heavy cream, grated Parmesan cheese, and fresh spinach. Cover and cook on high for another 15-20 minutes, or until the spinach has wilted and the sauce is heated through and slightly thickened.
- Taste and adjust seasonings as needed.
- Serve hot over pasta, rice, or with crusty bread.
Notes
- For a spicier dish, use the Rotel and increase the red pepper flakes.
- If you don’t have sun-dried tomatoes, you can omit them or use a tablespoon of tomato paste for added flavor.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it may not thicken as much.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).