Description

This Crockpot Creamy Tuscan Chicken features tender slow-cooked chicken breasts in a rich garlic parmesan cream sauce with sun-dried tomatoes and spinach. Effortless, cozy, and perfect for weeknights or entertaining.

Ingredients

2 pounds boneless skinless chicken breasts (about 4–6 breasts)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

1 tablespoon olive oil

2 tablespoons unsalted butter

1 small yellow onion, finely diced

4 cloves garlic, minced

1/2 cup low-sodium chicken broth

3/4 cup heavy cream

4 ounces cream cheese, softened and cubed

3/4 cup freshly grated Parmesan cheese

1/2 cup sun-dried tomatoes in oil, drained and sliced

3 cups baby spinach

1 tablespoon cornstarch + 1 tablespoon water (optional, for thicker sauce)

1 tablespoon fresh lemon juice (optional, to brighten)

Fresh basil or parsley, chopped (for garnish)

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Instructions

1. Pat the chicken dry and season both sides with salt, pepper, Italian seasoning, and smoked paprika.

2. In a skillet over medium heat, warm olive oil and butter. Sauté the onion for 2–3 minutes, then add garlic for 30 seconds until fragrant.

3. Place seasoned chicken in the crockpot. Add sautéed onion/garlic, chicken broth, heavy cream, cream cheese cubes, and Parmesan.

4. Stir in the sun-dried tomatoes, distributing them evenly around the chicken.

5. Cover and cook on LOW for 4 hours or HIGH for 2–3 hours, until the chicken is tender and reaches 165°F internally.

6. If you prefer a thicker sauce, whisk together cornstarch and water. Stir the slurry into the crockpot and cook on HIGH for 10–15 minutes until thickened.

7. Stir in the baby spinach. Cover and cook for 3–5 minutes until wilted.

8. Stir in lemon juice if using. Taste and adjust salt/pepper. Garnish with fresh basil or parsley and serve over pasta, mashed potatoes, rice, or cauliflower mash.

Notes

For extra flavor, briefly sear the chicken before slow cooking. Use freshly grated Parmesan for best melting and flavor. Add spinach at the end to keep it vibrant.