Description
This Slow Cooker Tuscan Chicken recipe offers a rich, creamy, and flavorful dish perfect for an easy and comforting meal. Featuring tender chicken breasts simmered in a luscious sauce of heavy cream, Parmesan, sun-dried tomatoes, and baby spinach, this recipe is designed for effortless, hands-off cooking with the slow cooker while delivering restaurant-quality Tuscan flavors.
Ingredients
Scale
Chicken:
- 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)
Sauce:
- 3/4 cup heavy cream
- 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
- 3 cloves garlic (finely minced)
Add-ins:
- 1/2 cup sun-dried tomatoes in oil (drained and blotted, diced if large)
- 1 1/2 cups fresh baby spinach
Instructions
- Prepare the Chicken: Spray the slow cooker insert with cooking spray if desired. Add the chicken breasts and season them evenly with salt and pepper. Ensure the chicken breasts are of even thickness to cook uniformly; if they are thick, slice or pound them to about 1/2 inch thickness for even cooking.
- Make the Sauce Mixture: In a small bowl or a 2-cup measuring cup, whisk together the heavy cream, chicken broth, grated Parmesan, cornstarch, Dijon mustard, Italian seasoning, smoked paprika, and finely minced garlic. The mixture will be slightly textured due to the cheese and garlic, which is expected. Pour this sauce mixture evenly over the chicken in the slow cooker.
- Add Sun-Dried Tomatoes: Scatter the drained and blotted sun-dried tomatoes evenly over and around the chicken breasts, ensuring good distribution to infuse flavor throughout the dish.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Low and slow cooking is preferred as it helps prevent the cream from curdling and allows the flavors to meld perfectly. Do not exceed 5 hours on low to avoid the sauce breaking. Check that the chicken reaches an internal temperature of 165°F to ensure doneness.
- Add Spinach and Finish Cooking: About 10 minutes before serving, stir the sauce gently to make it cohesive. Add the fresh baby spinach, gently nestle it into the sauce by stirring it in, then cover and cook for an additional 10 minutes or until the spinach wilts. This final step adds color and nutrition while blending the spinach with the creamy sauce.
Notes
- Use chicken breasts of even thickness for consistent cooking; avoid thin-sliced breasts or tenders as they cook too quickly.
- Do not substitute heavy cream with lighter dairy products, as the fat content is essential to prevent the sauce from separating.
- If using reduced sodium chicken broth, adjust the salt content accordingly to maintain balanced seasoning.
- Cooking on low heat is recommended to maintain sauce stability and creaminess.
- Ensure internal temperature of chicken reaches 165°F for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tuscan, Italian
Keywords: Slow Cooker Tuscan Chicken, Creamy Chicken, Tuscan Chicken Recipe, Slow Cooker Recipes, Easy Dinner, Chicken with Spinach, Sun-Dried Tomatoes, Comfort Food
