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CrockPot Tuscan Garlic Chicken

A creamy and flavorful slow-cooked chicken dish featuring sun-dried tomatoes and spinach, perfect for busy families.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Ensure they are thawed and trimmed of excess fat.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
  • 1 cup spinach
  • 1/2 cup grated Parmesan cheese

Method
 

Preparation
  1. Season the chicken breasts with salt, black pepper, and Italian seasoning.
Layering Ingredients
  1. Place the seasoned chicken breasts in the bottom of your crockpot.
Adding Aromatics
  1. Sprinkle the minced garlic over the top of the chicken, followed by the chopped sun-dried tomatoes.
Pouring Liquid
  1. Carefully pour the chicken broth over the ingredients, ensuring the chicken is mostly submerged.
Creating Creamy Sauce
  1. Drizzle the heavy cream atop the mixture.
Cooking
  1. Cover the crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours.
Final Touches
  1. In the last 30 minutes of cooking, stir in the fresh spinach and Parmesan cheese, allowing it to wilt and melt.
Serving
  1. Once cooked, shred the chicken directly in the crockpot using two forks, stirring everything together before serving. Serve over pasta, rice, or enjoy it straight from the pot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. Reheat slowly for best texture.