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Slow Cooker Creamy Tuscan Chicken with White Beans
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups fresh spinach
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the drained white beans, chopped sun-dried tomatoes, chicken broth, minced garlic, Italian seasoning, salt, and black pepper.
  • Stir gently to combine the ingredients around the chicken. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and tender.
  • Remove the chicken from the slow cooker and shred or slice it. Return the chicken to the pot. Stir in the heavy cream, grated Parmesan, and fresh spinach. Cook for an additional 15 minutes on low until the spinach wilts and the sauce thickens slightly.

Notes

For a thicker sauce, mash a few of the white beans with a fork before adding the cream and spinach. Leftovers reheat well in a skillet over medium heat with a splash of broth to loosen the sauce. If you prefer a lighter version, swap the heavy cream for an equal amount of evaporated milk.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker