Why Make This Recipe
Crockpot Tuscan Chicken is a fantastic dish that combines the rich flavors of Italy with the convenience of slow cooking. This recipe is perfect for busy days when you want a delicious meal waiting for you at home without spending hours in the kitchen. The creamy sauce, juicy chicken, and vibrant veggies make it not only comforting but also nutritious. Plus, you can enjoy the leftovers for lunch the next day!
How to Make Crockpot Tuscan Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 cloves garlic (finely minced)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes (drained and chopped)
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
Directions:
- Place the chicken in a 3- to 4-quart slow cooker.
- In a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.
- In another bowl, mix the heavy whipping cream, cornstarch, minced garlic, additional salt, and pepper until smooth. Pour this mixture over the chicken in the slow cooker.
- Add the sun-dried tomatoes and half of the Parmesan cheese on top.
- Cover the slow cooker and cook on low for 4-6 hours or until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the chopped spinach and remaining Parmesan cheese. Let it cook until the spinach wilts.
How to Serve Crockpot Tuscan Chicken
Serve this dish over pasta or rice to soak up the creamy sauce. You can also enjoy it with crusty bread for a complete meal. Add a side salad or some roasted vegetables to make it even healthier.
How to Store Crockpot Tuscan Chicken
If you have leftover Crockpot Tuscan Chicken, let it cool completely before storing. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container. It can last for up to 2-3 months in the freezer.
Tips to Make Crockpot Tuscan Chicken
- For extra flavor, sear the chicken breasts in a pan for a few minutes before adding them to the slow cooker.
- Use fresh spinach if possible, as it adds more flavor and texture than frozen.
- Adjust the amount of sun-dried tomatoes based on your taste preference.
Variation
You can add other vegetables like mushrooms or bell peppers to enhance the dish. If you’re looking for a lower-fat option, substitute the heavy cream with Greek yogurt or a lighter cream alternative.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure they are not stuck together. Cooking time may increase slightly.
Can I make this recipe in a regular pot?
Absolutely! You can adapt this recipe to cook on the stove. Just simmer everything on low heat for about 30-40 minutes after searing the chicken.
What can I serve with Crockpot Tuscan Chicken?
It pairs well with pasta, rice, or even mashed potatoes. You can also serve it on its own with a fresh salad.
Crockpot Tuscan Chicken
Ingredients
Method
- Place the chicken in a 3- to 4-quart slow cooker.
- In a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.
- In another bowl, mix the heavy whipping cream, cornstarch, minced garlic, additional salt, and pepper until smooth. Pour this mixture over the chicken in the slow cooker.
- Add the sun-dried tomatoes and half of the Parmesan cheese on top.
- Cover the slow cooker and cook on low for 4-6 hours or until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the chopped spinach and remaining Parmesan cheese. Let it cook until the spinach wilts.
