For tonight's dinner, make this simple, delicious, and richly Italian inspired Crockpot Tuscan Chicken. Chicken is slow cooked with sun roasted tomatoes and Italian seasonings, then served with pasta and tossed with homemade Alfredo sauce!
Add the chicken breasts in a single layer to the bottom of the crockpot. Sprinkle over the Italian seasoning, kosher salt, and pepper.
Next, add the heavy cream, chicken stock, and sun-dried tomatoes.
Cook on high for 2-2.5 hours, or until the chicken registers an internal temperature of 165F on an instant read thermometer.
Add the spinach and parmesan and allow the spinach to wilt for 5 minutes.
(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 1/2 cup). Then add in the pasta and chicken. Top with parmesan and serve.
Make sure to use heavy cream in this recipe-- milk will thin too 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.