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Creamy Slow Cooker Tuscan Chicken

Close-up of shredded slow cooker Tuscan chicken mixed with spinach and sun-dried tomatoes in a creamy sauce.

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Make this easy slow cooker Tuscan chicken for a comforting, flavorful Italian dinner with minimal effort. This dump and go chicken dinner uses sun-dried tomatoes and spinach in a rich, creamy sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh spinach

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. Season the chicken evenly with salt, pepper, garlic powder, and Italian seasoning.
  2. Add the diced tomatoes (with liquid), chicken broth, chopped sun-dried tomatoes, sliced onion, and minced garlic over the chicken. Do not stir.
  3. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  4. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
  6. Stir in the fresh spinach until it wilts into the sauce, about 5 minutes.
  7. Serve the creamy slow cooker Tuscan chicken over pasta, rice, or mashed potatoes.

Notes

  • For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the slow cooker during the last 30 minutes of cooking.
  • If you prefer a sharper cheese flavor, use freshly grated Parmesan cheese instead of pre-grated.
  • This recipe works well with chicken thighs if you prefer darker meat. Adjust cooking time slightly if needed.

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