Crock Pot Tuscan Chicken
Crock pot Tuscan chicken is the perfect comfort dish that combines all the Italian flavors you love into an easy to make weeknight dish. It is full of so much flavor and perfect for the busiest nights. The end result is tender chicken cooked in a creamy parmesan sun-dried tomato sauce that you can serve over pasta or by itself. With only 15 minutes of prep in the morning, you will have dinner ready to go when it is time to sit down at the table. Crockpot Tuscan Chicken will become a part of your weekly dinner routine.
Crock Pot Tuscan Chicken
In our family, we love Italian food. It is always full of so much flavor thanks to the herbs and spices. This crock pot Tuscan chicken is just that! It is super tender and is cooked in a delicious creamy sauce that is loaded with seasonings and the sauce is to die for as it combines heavy cream, and parmesan cheese with sun-dried tomatoes. This is guaranteed to be a dish that your family will keep asking for again and again.
If you love Tuscan flavors, be sure to also try our Instant Pot Tuscan Chicken Stew.
Ingredients:
4 pounds boneless, skinless chicken breast
4 teaspoons Italian seasoning
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
1 (8 ounce) jar sliced sundried tomatoes in oil, drained
¼ cup olive oil
1 tablespoon minced garlic
1 ½ cups heavy cream
⅓ cup grated parmesan cheese
2 cups coarsely chopped baby spinach
How to Make Crock Pot Tuscan Chicken
- Prepare a slow cooker with nonstick cooking spray. Place the chicken breasts into the bottom of the slow cooker,
- Season the chicken breasts on all sides with the seasonings.
- Over the chicken, sprinkle the sundried tomatoes, drizzle with the olive oil, and dot with minced garlic. Pour the heavy cream around the chicken.
- Cover the slow cooker and cook on low for 6 hours.
- Remove the chicken with a slotted spoon. Stir in the parmesan cheese until melted. Then, add the spinach and stir until wilted.
- Serve the chicken over the spinach and sundried tomatoes. Top with additional parmesan cheese, if desired.
Tips Tricks and FAQs
- You do not want to put frozen chicken into your crockpot to cook this dish. Be sure it is thawed first.
- You can use any part of the chicken for this dish. I recommend that you always choose a boneless type of chicken. Boneless skinless chicken thighs are so good because they offer a lot of flavor to this dish.
- Cooking your dish on low allows your chicken to be more tender and juicer than if you cooked it on high. If you do cook your Tuscan chicken on high you will cut the cooking time in half give or take.
- You can double the recipe if your crockpot is large enough.
Storage
You will want to store your leftover Tuscan chicken in the fridge in an airtight container. This will keep for up to 4 days.
Freezer
You can also freeze your leftovers. Allow them to completely cool and place them in a freezer safe container or bag. This will last for 3 months when properly stored. Thaw in the fridge overnight when you are ready to enjoy.
Crock Pot Tuscan Chicken
Crock pot Tuscan chicken is the perfect comfort dish that combines all the Italian flavors you love into an easy to make weeknight dish. It is full of so much flavor and perfect for the busiest nights. The end result is tender chicken cooked in a creamy parmesan sun dried tomato sauce that you can serve over pasta or by itself. With only 15 minutes of prep in the morning, you will have dinner ready to go when it is time to sit down at the table.
Ingredients
- 4 pounds boneless, skinless chicken breast
- 4 teaspoons Italian seasoning
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 (8 ounce) jar sliced sundried tomatoes in oil, drained
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 ½ cups heavy cream
- ⅓ cup grated parmesan cheese
- 2 cups coarsely chopped baby spinach
Instructions
- Prepare a slow cooker with nonstick cooking spray. Place the chicken breasts into the bottom of the slow cooker,
- Season the chicken breasts on all sides with the seasonings.
- Over the chicken, sprinkle the sundried tomatoes, drizzle with the olive oil, and dot with minced garlic. Pour the heavy cream around the chicken.
- Cover the slow cooker and cook on low for 6 hours.
- Remove the chicken with a slotted spoon. Stir in the parmesan cheese until melted. Then, add the spinach and stir until wilted.
- Serve the chicken over the spinach and sundried tomatoes. Top with additional parmesan cheese, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1219Total Fat: 65gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 494mgSodium: 1581mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 146g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
