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Crockpot Creamy Tuscan Chicken with Spinach and Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • Salt and pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker and season them with salt and pepper.
  • In a mixing bowl, stir together the heavy cream, chicken broth, Parmesan cheese, minced garlic, and Italian seasoning until smooth.
  • Pour the cream mixture over the chicken. Add the chopped sun-dried tomatoes on top.
  • Cover and cook on low for 5 to 6 hours or until the chicken reaches an internal temperature of 165 degrees.
  • Stir in the fresh spinach during the last 15 minutes of cooking so it wilts but keeps its color.
  • Serve the chicken with the sauce spooned over the top.

Notes

Add the spinach right at the end to prevent it from turning dark. If the sauce seems too thick after cooking, stir in a splash of extra broth. Leftovers reheat well on the stove with a little milk to loosen the cream. Serve over rice or pasta to soak up the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl