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Crockpot Creamy Tuscan Chicken

This Crockpot Creamy Tuscan Chicken is a rich and delicious slow cooker meal made with tender chicken breasts, sun-dried tomatoes, fresh spinach, Parmesan cheese, and a creamy garlic sauce. It's an easy, comforting dinner perfect for busy weeknights and family meals. Serve it over pasta, rice, or mashed potatoes for a satisfying meal everyone will love.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • - 2 pounds boneless skinless chicken breasts
  • - 1 cup chicken broth
  • - 1 cup heavy cream
  • - ½ cup grated Parmesan cheese
  • - 1 cup sun-dried tomatoes drained and chopped
  • - 3 cloves garlic minced
  • - 2 cups fresh spinach
  • - 1 teaspoon Italian seasoning
  • - ½ teaspoon garlic powder
  • - ½ teaspoon salt
  • - ½ teaspoon black pepper
  • - 1 tablespoon olive oil optional

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. Season both sides of the chicken with Italian seasoning, garlic powder, salt, and black pepper.
  3. Place the chicken breasts in the bottom of the crockpot.
  4. Add the minced garlic, chopped sun-dried tomatoes, and chicken broth.
  5. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  6. About 20–30 minutes before serving, stir in the heavy cream and grated Parmesan cheese.
  7. Add the fresh spinach and stir gently.
  8. Cover and cook for another 10–15 minutes, until the spinach wilts and the sauce becomes creamy.
  9. Check the sauce consistency and add a splash of chicken broth if needed.
  10. Serve the chicken warm with the creamy sauce over pasta, rice, or mashed potatoes.

Notes

- Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Add the heavy cream and Parmesan near the end of cooking for a smooth sauce.
- Use freshly grated Parmesan for better melting and flavor.
- Add mushrooms or red pepper flakes for extra flavor if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently with a splash of broth or cream to restore the sauce's consistency.