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CrockPot Tuscan Garlic Chicken

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours (Low) / 2-3 hours (High)
  • Total Time: 4-5 hours
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Italian-inspired

Description

This CrockPot Tuscan Garlic Chicken is a creamy, flavorful, and comforting dish made with tender slow-cooked chicken, sun-dried tomatoes, spinach, and a rich garlic Parmesan sauce. It’s an easy, set-it-and-forget-it meal that pairs perfectly with pasta, rice, or mashed potatoes!

Ingredients

Units Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 chicken thighs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1 tbsp olive oil (optional, for searing)

For the Sauce:

  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Dijon mustard (for extra depth)
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 2 cups fresh spinach
  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

Step 1: Prepare the Chicken

  1. Optional Step: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side to lock in flavor.

Step 2: Slow Cook the Chicken

  1. Place the chicken in the CrockPot.
  2. Add garlic, sun-dried tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper.
  3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.

Step 3: Make It Creamy

  1. Stir in heavy cream, Parmesan, Dijon mustard, and red pepper flakes.
  2. Add spinach and let it wilt for 5–10 minutes.

Step 4: Thicken the Sauce (Optional)

  1. If a thicker sauce is desired, mix cornstarch with water and stir it in. Let cook for 5–10 minutes until thickened.

Step 5: Serve & Enjoy

  1. Serve warm over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and fresh basil.

Notes

  • Lighter Option: Swap heavy cream for half-and-half or coconut milk.
  • Dairy-Free Version: Use coconut cream and nutritional yeast instead of Parmesan.
  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat.

Find it online: https://recipe.ukfinda.com/crockpot-tuscan-garlic-chicken.htm