Crockpot Creamy Tuscan Chicken Recipe
Introduction
This creamy Tuscan-style crockpot chicken is a comforting and flavorful dish perfect for busy days. The tender chicken breasts cook slowly in a rich sauce with sun-dried tomatoes, garlic, and spinach for a delicious meal the whole family will love.
Ingredients
- 4 boneless skinless chicken breasts (about 1/2-pound each; or about 2 pounds total)
- 1 teaspoon salt (or more to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 3/4 cup heavy cream (do not substitute; prevents curdling)
- 1/2 cup chicken broth (regular or reduced sodium)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (or regular paprika)
- 3 cloves garlic (finely minced)
- 1/2 cup sun-dried tomatoes in oil (drained, blotted, and diced)
- 1.5 cups fresh baby spinach
Instructions
- Step 1: Spray the slow cooker insert with cooking spray. Add the chicken breasts and season with salt and pepper. Slice thick breasts into 1/2-inch pieces or pound them evenly for uniform cooking.
- Step 2: In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, cornstarch, Dijon mustard, Italian seasoning, smoked paprika, and minced garlic. Pour this sauce evenly over the chicken in the slow cooker.
- Step 3: Scatter the drained, diced sun-dried tomatoes around and over the chicken.
- Step 4: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F.
- Step 5: In the last 10 minutes of cooking, stir the sauce well and nestle the fresh spinach into the sauce. Cover and cook for another 10 minutes until the spinach is wilted.
- Step 6: Taste the sauce and adjust seasoning with extra salt, pepper, or paprika if desired. Serve warm with pasta, rice, or mashed potatoes.
Tips & Variations
- For even cooking, pound chicken breasts to an even thickness rather than slicing. This helps the chicken cook uniformly in the crockpot.
- Use heavy cream as specified to prevent the sauce from curdling during slow cooking.
- Swap out baby spinach for kale or Swiss chard if preferred, but add a little earlier to allow tougher greens to soften.
- If you like a bit more tang, stir in a splash of lemon juice just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the sauce from breaking. Avoid high heat when reheating to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and food safety in the slow cooker.
What can I serve with creamy Tuscan chicken?
This dish pairs wonderfully with pasta, rice, mashed potatoes, or even crusty bread to soak up the flavorful sauce.
PrintCrockpot Creamy Tuscan Chicken Recipe
This creamy Tuscan-style crockpot chicken recipe features tender boneless skinless chicken breasts simmered in a rich sauce made from heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, and Italian herbs. Perfectly cooked low and slow, it delivers comforting flavors with minimal prep work and is ideal for serving over pasta, rice, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1/2-pound each; around 2 pounds total)
- 1 teaspoon salt (or more to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
Sauce
- 3/4 cup heavy cream (do not substitute; fat prevents curdling)
- 1/2 cup chicken broth (regular or reduced sodium)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika (regular paprika may be substituted)
- 3 cloves garlic, finely minced
Additional Ingredients
- 1/2 cup sun-dried tomatoes in oil, drained, blotted, and diced
- 1.5 cups fresh baby spinach
Instructions
- Prepare the Chicken: Spray the slow cooker insert with cooking spray and place the chicken breasts inside. Season evenly with salt and freshly ground black pepper. For more uniform cooking, slice thick breasts into 1/2-inch pieces or gently pound them to even thickness with a meat tenderizer.
- Mix the Sauce: In a separate bowl, whisk together heavy cream, chicken broth, grated Parmesan cheese, cornstarch, Dijon mustard, Italian seasoning, smoked paprika, and minced garlic until well combined.
- Add Sauce and Sun-Dried Tomatoes: Pour the sauce evenly over the seasoned chicken in the crockpot. Scatter the drained and diced sun-dried tomatoes evenly over the top of the chicken and sauce.
- Cook the Chicken: Cover the slow cooker and cook on LOW setting for 4 to 5 hours, or on HIGH for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Stir and Add Spinach: About 10 minutes before the end of cooking, stir the sauce thoroughly to mix all ingredients evenly. Nestle fresh baby spinach into the sauce, cover the crockpot again, and continue to cook for another 10 minutes until the spinach is wilted.
- Adjust Seasoning and Serve: Taste the sauce and adjust the seasoning by adding more salt, pepper, or smoked paprika if desired. Serve the creamy Tuscan chicken over pasta, rice, or mashed potatoes for a hearty meal.
Notes
- Use heavy cream for the sauce to prevent curdling and ensure richness.
- If using reduced sodium chicken broth, adjust salt accordingly to taste.
- Sun-dried tomatoes packed in oil add the best flavor and texture; drain and blot them before using.
- For even cooking, slice thicker chicken breasts or pound them to uniform thickness.
- The dish pairs well with Italian bread or roasted vegetables as side options.
Keywords: Crockpot chicken, slow cooker recipe, cream sauce chicken, Tuscan chicken, easy dinner, Italian chicken recipe
