Crockpot Tuscan Chicken

210 mins
Serves 4
https://www.thereciperebel.com/crockpot-tuscan-chicken/

Directions

  1. 1Place chicken breasts in a 2.5-4 quart slow cooker.
  2. 2Place chicken breasts in a 2.5-4 quart slow cooker.
  3. 3Place chicken breasts in a 2.5-4 quart slow cooker.
  4. 4Combine salt, Italian seasoning, paprika, and pepper; sprinkle evenly over chicken.
  5. 5Combine salt, Italian seasoning, paprika, and pepper; sprinkle evenly over chicken.
  6. 6Combine salt, Italian seasoning, paprika, and pepper; sprinkle evenly over chicken.
  7. 7In a medium bowl, whisk together cream, garlic, cornstarch, salt, and pepper.
  8. 8In a medium bowl, whisk together cream, garlic, cornstarch, salt, and pepper.
  9. 9In a medium bowl, whisk together cream, garlic, cornstarch, salt, and pepper.
  10. 10Stir in sun-dried tomatoes and Parmesan cheese; pour over chicken in the slow cooker.
  11. 11Stir in sun-dried tomatoes and Parmesan cheese; pour over chicken in the slow cooker.
  12. 12Stir in sun-dried tomatoes and Parmesan cheese; pour over chicken in the slow cooker.
  13. 13Cover and cook on low for 3 hours, or until chicken reaches 165°F. Stir in spinach.
  14. 14Cover and cook on low for 3 hours, or until chicken reaches 165°F. Stir in spinach.
  15. 15Cover and cook on low for 3 hours, or until chicken reaches 165°F. Stir in spinach.
  16. 16Remove from crockpot and serve as desired.
  17. 17Remove from crockpot and serve as desired.
  18. 18Remove from crockpot and serve as desired.

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon Italian seasoning
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.25 teaspoon paprika
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 1 tablespoon corn starch
  • 2 teaspoons minced garlic
  • 2 teaspoons minced garlic
  • 2 teaspoons minced garlic
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.125 teaspoon black pepper
  • 0.33 cup sundried tomatoes, chopped
  • 0.33 cup sundried tomatoes, chopped
  • 0.33 cup sundried tomatoes, chopped
  • 0.25 cup shredded Parmesan cheese
  • 0.25 cup shredded Parmesan cheese
  • 0.25 cup shredded Parmesan cheese
  • 1 cup chopped fresh spinach
  • 1 cup chopped fresh spinach
  • 1 cup chopped fresh spinach

Equipment

2.5-4 quart slow cookersmall bowlmedium bowl

Tips

  • Use boneless, skinless chicken thighs instead of breasts (about 2 lbs).
  • A lighter cream can be used, but the sauce will be less thick and rich; increase cornstarch to compensate.
  • Sun-dried tomatoes can be replaced with roasted red peppers, and fresh spinach with kale if desired.
  • Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months. Thaw overnight in the fridge if frozen, then reheat on the stove or in the oven.
  • To quickly thaw frozen chicken, place it in a bowl of cool water and change the water every 20 minutes so that it doesn’t get too warm. Alternatively, thaw in the fridge.