Description
Slow Cooker Tuscan Chicken (Recipe Version)
Servings: 8
Prep Time: 5 minutes
Cook Time: 4–5 hours (LOW)
Ingredients
Chicken
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8 boneless, skinless chicken breasts (about 4 lbs)
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2 tsp salt (or to taste)
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2 tsp black pepper
Sauce
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1½ cups heavy cream
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1 cup chicken broth (low-sodium preferred)
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1 cup grated Parmesan cheese (freshly grated recommended)
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2 tbsp cornstarch
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2 tsp Dijon mustard
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2 tsp Italian seasoning
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1 tsp smoked paprika (or regular paprika)
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6 cloves garlic, finely minced
Add-Ins
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1 cup sun-dried tomatoes in oil, drained and chopped
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3 cups fresh baby spinach
Optional
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½ tsp crushed red pepper flakes
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¼ cup dry white wine (added with broth)
Instructions
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Season Chicken
Place chicken breasts in the slow cooker. Season both sides with salt and pepper.
(Optional: Sear chicken in a hot skillet for 2–3 minutes per side for extra flavor.) -
Prepare the Sauce
In a bowl, whisk together:-
Heavy cream
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Chicken broth
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Parmesan
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Cornstarch
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Dijon mustard
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Italian seasoning
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Smoked paprika
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Garlic
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Optional red pepper flakes / wine
Mix until completely smooth.
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Combine in Slow Cooker
Pour the sauce over the chicken.
Scatter chopped sun-dried tomatoes on top. -
Cook
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LOW: 4–5 hours
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HIGH: 2–3 hours
Chicken is done when it reaches 165°F and is tender.
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Add Spinach
In the last 30 minutes of cooking, stir in the spinach and allow it to wilt. -
Serve
Serve chicken whole or shredded with the creamy Tuscan sauce.
Great over pasta (pappardelle/fettuccine), mashed potatoes, rice, or polenta.
Notes
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If the sauce is too thin: mix 1 tbsp cornstarch + 2 tbsp cold water, stir in, and cook on HIGH for 15–20 minutes.
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Not recommended to use frozen chicken in a slow cooker.
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Store leftovers in the fridge for up to 3 days; reheat gently.