Description
This Slow Cooker Tuscan Chicken is a rich and creamy dish featuring tender chicken breasts simmered in a flavorful sauce of heavy cream, Parmesan cheese, sun-dried tomatoes, garlic, and Italian seasonings. Perfectly cooked low and slow, the chicken soaks up the savory sauce while spinach is added at the end for freshness. This comforting recipe is ideal for an easy, hands-off dinner and pairs beautifully with pasta, mashed potatoes, or rice.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1/2-pound each; total about 2 pounds)
- 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)
- 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)
- 1/2 cup sun-dried tomatoes in oil (drained and blotted, diced if necessary)
- 1 1/2 cups fresh baby spinach
Instructions
- Prepare the chicken: Spray the insert of your slow cooker with cooking spray if desired, and add the chicken breasts. Season them evenly with salt and freshly ground black pepper. Set aside momentarily. If your chicken breasts are particularly thick or large, slice them into 1/2-inch pieces or pound them to even thickness to ensure even cooking.
- Make the sauce: In a small bowl or 2-cup measuring cup, whisk together the heavy cream, chicken broth, grated Parmesan, cornstarch, Dijon mustard, Italian seasoning, smoked paprika, and minced garlic. The mixture will be slightly textured due to the cheese and garlic, which is normal. Pour this sauce evenly over the chicken in the slow cooker.
- Add sun-dried tomatoes: Evenly scatter the drained and diced sun-dried tomatoes over and around the chicken to infuse flavor during cooking.
- Slow cook the chicken: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Low and slow cooking is preferred to prevent the cream from curdling or the sauce from separating. Do not cook longer than 5 hours to maintain sauce integrity. The chicken is done when it reaches an internal temperature of 165°F.
- Finish with spinach: During the last 10 minutes of cooking, stir the sauce well to help it come together. Add the fresh baby spinach by gently stirring it into the sauce. Cover and cook for an additional 10 minutes or until the spinach wilts.
- Adjust seasoning and serve: Taste the sauce and adjust the seasoning as needed with additional salt, pepper, or smoked paprika. Garnish with extra Parmesan cheese if desired. Serve immediately with your choice of sides like pasta, mashed potatoes, or rice.
Notes
- Use chicken breasts of even, normal thickness to ensure even cooking; avoid thin-sliced breasts or small chicken pieces as they can overcook before the sauce thickens.
- If using reduced sodium chicken broth, adjust salt levels accordingly.
- Heavy cream is necessary to prevent the sauce from curdling; do not substitute with milk or lighter cream.
- Cooking on LOW heat is preferred to maintain sauce consistency and creaminess.
- Do not cook the chicken more than 5 hours on LOW to avoid sauce breaking or separation.
- Check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.
- Add spinach toward the end to preserve its color and texture.