Crockpot Tuscan Chicken
A delightful one-pot meal combining tender chicken with creamy Italian flavors, packed with nutritious spinach and sun-dried tomatoes. Perfect for busy schedules and family dinners.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs) Use bone-in pieces if preferred, adjust cooking time.
- 2 tablespoons olive oil Keeps the chicken moist.
- 4 cloves garlic (minced) Enhances flavor.
- 1 small onion (finely diced) Adds sweetness and aroma.
- 1 cup low-sodium chicken broth Keeps the chicken juicy.
Seasonings
- 1 teaspoon Italian seasoning Classic Italian flavor.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper For seasoning.
- 1/4 teaspoon red pepper flakes Optional for spice.
Creamy Elements
- 8 oz cream cheese (softened and cubed) For creaminess.
- 1 cup heavy cream Rich texture.
- 1 cup freshly grated Parmesan cheese Controls the creaminess and flavor.
Vegetables
- 1 cup sun-dried tomatoes (drained and chopped) Adds tartness and texture.
- 3 cups fresh spinach leaves Nutrient-rich addition.
- 1 tablespoon fresh basil (chopped or 1 teaspoon dried) Final fresh herb flavor.
Instructions
Preparation
- Season your chicken with salt and pepper. Optionally, sear the chicken in a skillet for 2 minutes on each side for added flavor.
- Add olive oil to your crockpot and layer the seasoned chicken on the bottom.
- Sprinkle minced garlic, diced onion, Italian seasoning, salt, black pepper, and red pepper flakes over the chicken.
- Pour the chicken broth around the chicken carefully.
Cooking
- Cook on low for 6-7 hours or on high for 3-4 hours until chicken reaches 165°F.
- Shred the chicken in the crockpot with two forks.
- Add cream cheese, heavy cream, and Parmesan cheese, and stir until melted.
- Incorporate sun-dried tomatoes and spinach, and cook on high for an additional 20-30 minutes.
- Before serving, stir in fresh basil and adjust seasoning as needed.
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Notes
Serve over pasta, rice, or with a green salad. Store leftovers in an airtight container for up to three days in the fridge, or freeze for up to three months.