Description
Tender seasoned chicken breasts slow‑cooked in a creamy Parmesan sauce with sun‑dried tomatoes and spinach. One‑pot magic for weeknight dinners and special meals alike.
Ingredients
Scale
- 1.5 lb (680 g) boneless, skinless chicken breasts (or thighs)
- 1 tsp kosher salt + ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika (optional)
- 3 garlic cloves, minced
- ½ cup (120 ml) low‑sodium chicken broth
- ½ cup (120 ml) heavy cream (or 4 oz/115 g cream cheese, softened)
- ½ cup (50 g) freshly grated Parmesan
- ½ cup (60 g) sun‑dried tomatoes, sliced (oil‑packed, drained)
- 2 cups (60 g) baby spinach, lightly packed
- 1‑2 tbsp sun‑dried tomato oil or olive oil
- 1 tbsp cornstarch + 1 tbsp water (optional, for thicker sauce)
- Fresh basil or parsley, to finish (optional)
Instructions
- Season chicken with salt, pepper, Italian seasoning and paprika. Place in crockpot with garlic and chicken broth. Drizzle in 1 tbsp oil.
- Cook on LOW 3½‑4½ hours or HIGH 2‑3 hours until chicken reaches 165 °F (74 °C) and is very tender.
- Stir in heavy cream (or cream cheese), Parmesan and sun‑dried tomatoes. If thicker sauce desired, stir in cornstarch slurry, cover and cook 15‑20 minutes more until slightly thickened.
- Fold in spinach and remaining oil; cover 3‑5 minutes until wilted. Taste and adjust salt/pepper.
- Serve over pasta, mashed potatoes, rice or with crusty bread. Garnish with basil/parsley.
Notes
- Use chicken thighs if you prefer extra juiciness.
- For extra garlic flavor, sauté garlic 1‑2 minutes in a little oil before adding.
- Add a pinch of red pepper flakes for heat.
- Leftovers keep up to 3 days refrigerated; reheat gently without boiling the sauce.
- Prep Time: 10 Minutes
- Cook Time: Cook Time: 3½–4½ hours (LOW) or 2–3 hours (HIGH)
- Category: Chicken
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 450 kcal
- Sugar: 2g
- Fat: 26g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
Keywords: Tuscan Chicken