Description
This Crockpot Tuscan Chicken recipe offers a deliciously creamy and flavorful chicken dish cooked slowly with sun-dried tomatoes, fresh spinach, garlic, and aromatic herbs. Perfect for an easy, hands-off meal that yields tender, juicy chicken breasts in a rich, savory sauce.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Vegetables & Herbs
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups spinach, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Liquids & Dairy
- 1/2 cup heavy cream
- 1 cup chicken broth
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts at the bottom of your crockpot to form a base for the dish.
- Add Flavorings: Add the chopped sun-dried tomatoes, minced garlic, chicken broth, heavy cream, dried basil, dried oregano, salt, and pepper on top of the chicken, ensuring all ingredients are evenly distributed.
- Slow Cook the Chicken: Cover the crockpot with its lid and set to cook on low for 4 to 6 hours. Cook until the chicken is tender and fully cooked through, absorbing all the flavorful juices.
- Incorporate Spinach: About 30 minutes before serving, stir in the chopped spinach to the crockpot. Allow it to wilt and blend into the creamy sauce.
- Serve: Once cooked and the spinach has softened, serve the chicken breasts topped with the creamy Tuscan sauce spooned over them for a hearty, comforting meal.
Notes
- You can substitute the heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- If you prefer a thicker sauce, remove the chicken after cooking and simmer the sauce on the stovetop until it reduces to your desired consistency.
- Sun-dried tomatoes packed in oil may add extra flavor; just drain excess oil before adding to the crockpot.
- Serve with crusty bread or a side of mashed potatoes or pasta to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
