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CrockPot Tuscan Garlic Chicken

A creamy, comforting dish featuring tender chicken breasts simmered in a luscious garlic sauce with sun-dried tomatoes and fresh spinach, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup heavy cream Can be substituted with coconut milk or half-and-half.
  • 1 cup chicken broth Add more if necessary to keep chicken submerged.
  • 1 cup sun-dried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning Fresh herbs like basil or oregano can be swapped.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh spinach Added towards the end of cooking.
  • 1/2 cup Parmesan cheese, grated Sprinkled on top before serving.

Method
 

Preparation
  1. Arrange the chicken breasts in the bottom of your slow cooker.
  2. In a mixing bowl, combine heavy cream, chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and black pepper. Whisk well until blended.
  3. Pour the sauce mixture evenly over the chicken breasts in the slow cooker.
Cooking
  1. Cover and set your slow cooker on low heat. Cook for 4 to 6 hours or until the chicken is tender and can be shredded easily with a fork.
  2. About 20 minutes before serving, add the fresh spinach and stir gently.
  3. Just before serving, sprinkle grated Parmesan cheese over the top and cover for an additional 5 minutes.
Serving
  1. Serve the CrockPot Tuscan Garlic Chicken warm with your choice of sides like rice, pasta, or a fresh salad.

Notes

If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. It freezes well for about 1 month. To reheat, thaw overnight in the refrigerator and warm in a saucepan or microwave.