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Ultimate Crockpot Tuscan Chicken: A 4-Hour Miracle Meal

Crockpot Tuscan Chicken
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This recipe delivers a rich, flavorful, and easy ‘dump-and-go’ chicken meal. It is a slow cooker version of the popular Tuscan chicken, with a creamy sauce, sun-dried tomatoes, and spinach. The goal is a restaurant-quality meal with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 3 cups fresh spinach

Instructions

  1. Place chicken in the bottom of a 6-quart slow cooker.
  2. Add diced tomatoes, sun-dried tomatoes, onion, garlic, Italian seasoning, salt, pepper, and chicken broth to the slow cooker around the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender.
  4. Remove chicken from the slow cooker and shred it using two forks.
  5. Stir cream cheese and heavy cream into the sauce in the slow cooker until smooth and well combined.
  6. Add the shredded chicken and fresh spinach to the slow cooker, stirring until the spinach wilts.
  7. Serve warm over pasta, rice, or with crusty bread.

Notes

  • For a thicker sauce, you can remove 1/2 cup of the sauce before adding the cream cheese and heavy cream, then whisk in 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Stir this mixture back into the slow cooker with the cream cheese and heavy cream.
  • You can add a sprinkle of Parmesan cheese before serving for extra flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://whiskdaily.com/crockpot-tuscan-chicken/