Slow Cooker Tuscan Chicken (Printable)

Tender chicken with sun-dried tomatoes, spinach and a Parmesan cream sauce cooked low and slow for effortless Italian comfort.

# What goes in:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 1 small yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup sun-dried tomatoes packed in oil, drained and chopped
05 - 2 cups fresh baby spinach

→ Dairy

06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 2 tablespoons unsalted butter

→ Liquids

09 - 1/2 cup low-sodium chicken broth

→ Spices & Seasonings

10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon chili flakes (optional)

# Directions:

01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and dried Italian herbs.
02 - Place the finely chopped onion, minced garlic, and chopped sun-dried tomatoes in the bottom of the slow cooker. Arrange the seasoned chicken breasts on top of the vegetable mixture.
03 - Pour the chicken broth and heavy cream over the chicken. Dot the top with pieces of unsalted butter.
04 - Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is fork-tender and cooked through to an internal temperature of 165°F.
05 - Carefully remove the chicken breasts and set aside. Stir the grated Parmesan cheese and fresh baby spinach into the sauce in the slow cooker. Allow the spinach to wilt, about 5 minutes, stirring gently.
06 - Return the chicken breasts to the slow cooker, spoon the creamy sauce over the top, and cook for an additional 5 to 10 minutes until everything is heated through.
07 - Serve hot, spooning the creamy Tuscan sauce generously over each chicken breast. Garnish with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • You literally dump everything in a slow cooker and walk away, which feels like cheating but tastes like effort.
  • The cream sauce is so good you will want to drink it straight from the insert, no judgment.
  • Sun dried tomatoes bring this intense little punch of sweetness that makes people ask what your secret is.
02 -
  • Do not skip draining the sun dried tomatoes, excess oil makes the sauce greasy and separates during the long cook.
  • Opening the slow cooker lid repeatedly adds 15 to 20 minutes of cook time each time because the trapped heat escapes, so keep it closed.
03 -
  • Pat the chicken breasts dry before seasoning so the herbs stick properly instead of sliding off into the sauce.
  • The parmesan will clump if you add it while the sauce is at a rolling boil, so pull the insert out and let it cool for two minutes first.

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