Go Back
Tuscan Chicken with Spinach and Sun-Dried Tomatoes
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Measuring Cups

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 4 cups fresh spinach
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Place the chicken breasts in the slow cooker. Sprinkle them with salt, pepper, and Italian seasoning.
  • Add the minced garlic, sun-dried tomatoes, and chicken broth around the chicken.
  • Cover and cook on low for 5 to 6 hours until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken to a plate and stir the heavy cream and Parmesan into the sauce left in the slow cooker.
  • Add the fresh spinach and stir until it wilts, about 5 minutes.
  • Return the chicken to the slow cooker and spoon the sauce over the top before serving.

Notes

Stir the spinach in during the last few minutes so it keeps some texture instead of turning mushy. If the sauce seems thin after cooking, remove the lid for the final 30 minutes to let it thicken slightly. Leftovers reheat well in a skillet over low heat with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Measuring Cups