Slow Cooker Tuscan Chicken with Sun-Dried Tomato and Spinach Cream Sauce
A comforting slow cooker dish featuring tender chicken, sun-dried tomatoes, and fresh spinach in a rich, creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs Both options work wonderfully; thighs provide richer flavor.
- 1 teaspoon kosher salt To season the chicken.
- 1/2 teaspoon black pepper To season the chicken.
- 1 teaspoon Italian seasoning To enhance flavor.
- 1/2 teaspoon crushed red pepper flakes Optional, adjust to taste.
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth Forms the base for the sauce.
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tablespoon sun-dried tomato oil From the jar, adds extra flavor.
- 1 cup heavy cream Or half-and-half for a lighter option.
- 4 ounces cream cheese, softened
- 3/4 cup freshly grated Parmesan cheese
- 5 ounces baby spinach Adds color and nutrition.
- 1 tablespoon cornstarch Optional, for thicker sauce.
- 2 tablespoons chopped fresh basil or parsley For serving.
Serving Suggestions
- Cooked pasta, rice, mashed potatoes, or cauliflower mash For serving.
Instructions
Preparation
- Season the chicken with kosher salt, black pepper, Italian seasoning, and optional crushed red pepper flakes.
- Place the chicken in the slow cooker and add minced garlic and chicken broth. Stir in chopped sun-dried tomatoes and a tablespoon of sun-dried tomato oil.
Cooking
- Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the chicken reaches 165°F.
- In a mixing bowl, whisk together heavy cream and softened cream cheese until smooth.
- Add this mixture to the slow cooker with freshly grated Parmesan cheese. Optionally, mix cornstarch with water and add for a thicker sauce. Cook for an additional 10 to 15 minutes on low.
- Stir in the baby spinach and cook until wilted, about 1 to 2 minutes.
Serving
- Serve over cooked pasta, rice, or mashed potatoes, and garnish with chopped fresh basil or parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stovetop. If the sauce thickens after refrigeration, stir in some chicken broth or cream to regain consistency.