Description
This Slow Cooker Tuscan Chicken features tender chicken breasts in a creamy garlic Parmesan sauce with sun-dried tomatoes, Italian seasoning, and fresh spinach. It is an easy, comforting dinner that pairs well with pasta, rice, mashed potatoes, or cauliflower rice.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons butter
1 jar sun-dried tomatoes, 7 ounces, drained and sliced
2 tablespoons reserved sun-dried tomato oil
1 small onion, diced
2 large garlic cloves, minced
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 jar roasted garlic Alfredo sauce, 15 ounces
3/4 cup freshly grated Parmesan cheese
2 to 3 cups fresh baby spinach
Instructions
1. Drain the sun-dried tomatoes and reserve about 2 tablespoons of the oil.
2. Dice the onion and mince the garlic.
3. Heat the butter and reserved sun-dried tomato oil in a skillet over medium-high heat.
4. Brown the chicken breasts on both sides, then transfer them to the slow cooker.
5. Add the diced onion to the skillet and cook until softened.
6. Stir in the garlic and sun-dried tomatoes and cook for about 1 minute.
7. Transfer the onion mixture to the slow cooker.
8. Sprinkle the chicken with Italian seasoning and red pepper flakes.
9. Pour the Alfredo sauce evenly over the chicken.
10. Cover and cook on Low for 3 to 4 hours or on High for 2 to 3 hours.
11. Cook until the chicken reaches an internal temperature of 165°F.
12. Remove the chicken from the slow cooker and cover loosely with foil.
13. Stir the Parmesan cheese into the hot sauce until melted.
14. Add the fresh spinach and cover for several minutes until wilted.
15. Return the chicken to the sauce or spoon the sauce over each serving.
16. Serve with pasta, rice, mashed potatoes, or cauliflower rice.
Notes
Do not overcook the chicken, as it can become dry.
Freshly grated Parmesan melts more smoothly into the sauce.
Add the spinach at the end so it stays tender.
For a thicker sauce, add more Parmesan or stir in a cornstarch slurry made with equal parts cornstarch and cold water.
Start with 2 teaspoons cornstarch and 2 teaspoons cold water if using a slurry.
For a homemade cream base, whisk together 1 1/4 cups heavy cream, 3 minced garlic cloves, salt, black pepper, and 1 tablespoon cornstarch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave.
Add a splash of milk or cream if the sauce becomes too thick after refrigeration.
- Prep Time: 20 minutes
- Cook Time: 4 hours 10 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American, Italian Inspired
Nutrition
- Serving Size: 1 serving