Crockpot Creamy Tuscan Chicken with Spinach
Equipment
- Slow Cooker
- Measuring Cups
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Pour the chicken broth over the top.
- Add the minced garlic, sun-dried tomatoes, Italian seasoning, salt, and black pepper.
- Cover and cook on low for 5 to 6 hours, until the chicken reaches an internal temperature of 165 degrees.
- Remove the chicken from the slow cooker and shred or slice it. Return it to the slow cooker.
- Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
- Add the fresh spinach and stir until it wilts, which takes about 5 minutes.
Notes
If the sauce seems thin after adding the cream, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the last 30 minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups