Crock Pot Tuscan Chicken
Chicken simmers with garlic and sun-dried tomatoes, and a sauce of cream, Parmesan and Dijon finishes it. Spinach wilts in at the very end.
4
servings5
minutes4
hoursChicken simmers with garlic and sun-dried tomatoes, and a sauce of cream, Parmesan and Dijon finishes it. Spinach wilts in at the very end.
Ingredients
4 chicken breasts (about 2 lb)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
3 cloves garlic, pressed
1/2 cup sun-dried tomatoes, chopped
1 1/2 cups baby spinach
Directions
- Season the chicken with the salt and pepper and place it in the slow cooker.
- Press the garlic with a garlic press and whisk it with the cream, broth, Parmesan, cornstarch, Dijon, Italian seasoning and paprika.
- Pour the sauce over the chicken and scatter the sun-dried tomatoes on top.
- Cover and cook on LOW for 6 to 8 hours (thighs) or on HIGH for 3 to 4 hours. For breasts, start checking after about 4 hours on LOW.
- Check that the thickest piece reads 165°F.
- Move the chicken to a plate and stir the sauce. If it looks thin, cook it uncovered on HIGH for 10 minutes.
- Stir in the baby spinach in the last 10 minutes until it wilts.
- Return the chicken to the sauce and serve over pasta, rice or mashed potatoes.
Notes
- Chicken thighs are harder to overcook. Use half and half for a lighter sauce, but expect it to be thinner. Leftovers keep 3 days in the fridge.
Why this Tuscan chicken has a silky sauce
Cornstarch and Parmesan thicken the cream, and Dijon adds a faint tang. Pressing the garlic gives a smooth flavor rather than sharp chunks. The spinach goes in at the end, so it stays green and tender.
Breasts cook faster than thighs. Start checking early to avoid dry meat.
Serve it with
Pasta, rice or mashed potatoes soak up the sauce. Crusty bread is good too. A side of roasted broccoli adds crunch.
Swaps and the common mistake
Kale works for spinach if you give it more time. Do not use low-fat milk in place of cream. The sauce turns thin and may split.
The common mistake is overcooking breasts. Pull them as soon as they hit temperature, then return them to the sauce.
Using fresh garlic
Pressed garlic melts into the sauce rather than leaving chunks. Two or three cloves are plenty for four servings. If the sun-dried tomatoes are packed in oil, drain them first so the sauce does not turn greasy. Fresh basil makes a nice finish.
Crock Pot Tuscan Chicken at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours
- Servings: 4 servings
- Ingredients: 13, led by chicken breasts (about 2 lb), salt, black pepper, heavy cream
Tips for Crock Pot Tuscan Chicken
Chicken thighs are harder to overcook. Use half and half for a lighter sauce, but expect it to be thinner. Leftovers keep 3 days in the fridge.
Crock Pot Tuscan Chicken FAQ
How long does Crock Pot Tuscan Chicken take?
Crock Pot Tuscan Chicken takes 4 hours of cooking after 5 minutes of prep.
How many people does Crock Pot Tuscan Chicken serve?
This recipe makes 4 servings.
What do I need to make Crock Pot Tuscan Chicken?
13 ingredients, led by chicken breasts (about 2 lb), salt, black pepper, heavy cream. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
