Crockpot Tuscan Chicken

square image of crockpot chicken breast with tuscan cream sauce in slow cooker.

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: servings

Calories: 393cal

Author: Ashley Fehr

This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

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Ingredients

4 boneless skinless chicken breasts (about 1.5-2 lbs)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper

Sauce

1 cup heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes chopped
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach

Instructions

Place chicken breasts in a 2.5-4 quart slow cooker.
Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. The sauce may separate as it cooks (it will NOT curdle!) -- simply stir together until smooth. Stir in the fresh spinach.
Remove from the crockpot and serve with pasta or as desired.

Video

Notes

*Serving size will vary depending on the weight of the chicken breasts used.

**Some sauce was removed from the slow cooker to show detail.

Substitutions:

You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that's what you have on hand.

Leftovers

Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

To thaw chicken before cooking:

To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn't get too warm.

Nutrition