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
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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
- 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
- Place the chicken in the CrockPot.
- Add garlic, sun-dried tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.
Step 3: Make It Creamy
- Stir in heavy cream, Parmesan, Dijon mustard, and red pepper flakes.
- Add spinach and let it wilt for 5–10 minutes.
Step 4: Thicken the Sauce (Optional)
- 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
- 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.