Crockpot Creamy Tuscan Chicken

Crockpot Creamy Tuscan Chicken ingredients

• 2 lbs boneless, skinless chicken breasts
• 0.5 cup sun-dried tomatoes (oil-packed), drained and chopped
• 4 cloves garlic, minced
• 0.5 cup chicken broth
• 4 oz cream cheese, softened
• 0.5 cup heavy cream
• 5 oz fresh spinach
• 0.5 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Crockpot Creamy Tuscan Chicken

1. Place the 2 lbs of boneless, skinless chicken breasts into the bottom of a 6-quart or larger slow cooker.
2. Sprinkle the chicken evenly with 1 tbsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Scatter the 1/2 cup of drained and chopped sun-dried tomatoes and 4 minced garlic cloves around the chicken.
4. Pour 1/2 cup of chicken broth over the chicken and other ingredients. Do not stir.
5. Cover the slow cooker with its lid and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is fully cooked and easily shreds with two forks.
6. Once cooked, carefully remove the chicken breasts from the slow cooker and transfer them to a shallow dish or cutting board. Shred the chicken using two forks, then set aside.
7. Add 4 oz of softened cream cheese and 1/2 cup of heavy cream to the liquid in the slow cooker. Whisk thoroughly until the cream cheese is fully incorporated and the sauce is smooth and creamy.
8. Stir in the 5 oz of fresh spinach and 1/2 cup of grated Parmesan cheese into the sauce. Continue to stir until the spinach has wilted completely.
9. Return the shredded chicken to the slow cooker, tossing it gently to coat it evenly with the creamy Tuscan sauce.
10. Taste the chicken and sauce, adjusting seasonings as needed with additional salt or pepper. Serve hot over pasta, rice, or with crusty bread for dipping.

More recipes you might like

Browse related collections