For tonight's dinner, make this simple, delicious, and rich Italian-inspired Crockpot Tuscan Chicken. Chicken is slow cooked with sun-dried tomatoes and Italian seasonings, then served with pasta and tossed with homemade cream sauce!
Add the chicken breasts in a single layer to the bottom of the Crockpot. Sprinkle over the Italian seasoning, kosher salt, and pepper.
4 large chicken breasts, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon pepper
Next, add the heavy cream, chicken stock, and sun-dried tomatoes.
½ cup heavy cream, ½ cup chicken stock, ¼ cup sun-dried tomatoes
Cook on HIGH for 2-2½ hours, or until the chicken registers an internal temperature of 165℉ on an instant read thermometer.
Add the spinach and parmesan and allow the spinach to wilt for 5 minutes.
2 cups fresh spinach, ½ cup grated parmesan
(Optional) To thicken the sauce to an Alfredo-style consistency, remove the chicken to a plate. Melt one tablespoon of butter and one tablespoon of flour in a large saucepan. Whisk in the sauce from the crockpot and thin to your desired consistency with pasta water (about ½ cup). Then add in the pasta and chicken. Top with parmesan and serve.
Optional 12 ounces fettuccine pasta
Video
Notes
Make sure to use heavy cream in this recipe--milk will thin out the sauce too much.
Chicken thighs would also be delicious in this recipe, although they will take longer to cook if still on the bone.
While thickening the sauce is an extra step, it really makes a difference. I highly recommend it!
For an extra kick, add red pepper flakes to taste.
Storage: Store Crockpot Tuscan chicken in an airtight container in the refrigerator for 3 days.