Creamy Tuscan Chicken in the Slow Cooker

Ingredients

• 2 lb (900 g) boneless, skinless chicken breasts (about 4–6)

• 1 cup chicken broth

• 1 cup heavy whipping cream

• 1/2 cup sun-dried tomatoes, drained and chopped

• 3–4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt, or to taste

• 1/2 cup freshly grated Parmesan cheese

• 2 cups fresh baby spinach (optional)

• 1 tablespoon olive oil (optional)

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Step 1: Prepare the chicken

1. Pat the chicken breasts dry with paper towels.

2. Season both sides with salt, black pepper, paprika, and Italian seasoning.

3. For extra flavor, briefly sear the chicken in a hot pan with olive oil for 2 minutes per side. This is optional.

Step 2: Make the creamy sauce

1. In a mixing bowl, combine the chicken broth, heavy cream, chopped sun-dried tomatoes, minced garlic, and Parmesan cheese.

2. Whisk until the ingredients are evenly mixed.

3. Taste the sauce and adjust the seasoning if necessary. Remember that Parmesan and broth can already contain plenty of salt.

Step 3: Add everything to the slow cooker

1. Arrange the chicken breasts in a single layer in the slow cooker.

2. Pour the prepared cream mixture evenly over the chicken.

3. Use a spoon to distribute the sun-dried tomatoes and garlic around the chicken.

4. Cover with the lid.

Step 4: Slow-cook the chicken

• Low setting: Cook for approximately 4–6 hours.

• High setting: Cook for approximately 2–3 hours.

Cooking times depend on the size of the chicken breasts and your slow cooker. Check the thickest part with a food thermometer; chicken must reach 165°F (74°C).

Avoid prolonged cooking after the chicken reaches a safe temperature, as chicken breasts can become dry.

Step 5: Make the sauce creamy and rich

1. Carefully remove the cooked chicken and keep it covered.

2. Stir the sauce in the slow cooker.

3. If you want a thicker sauce, mix the cornstarch with cold water and stir it into the sauce.

4. Cover and cook on high for another 10–15 minutes, until thickened.

5. Stir in the spinach, if using, and let it wilt.

6. Return the chicken to the sauce and spoon the sauce over the top.

Step 6: Serve

Arrange the chicken on a serving platter and pour the creamy tomato sauce over it. Garnish with extra Parmesan, freshly ground black pepper, and chopped parsley or basil.

Serve hot with:

• Fettuccine or penne pasta

• Steamed white rice

• Creamy mashed potatoes

• Roasted vegetables

• Garlic bread

Quick recipe summary

Nutrition information

Estimated per serving, assuming 6 servings and including the cream and Parmesan, but excluding side dishes.

Actual nutrition varies with the chicken size, cream, broth, Parmesan, and sun-dried tomato brand.

Allergen information: Contains milk (cream and Parmesan). Check broth and tomato labels for additional ingredients or allergens.

Storage: Refrigerate leftovers in an airtight container within 2 hours and consume within 3–4 days. Reheat thoroughly to 165°F (74°C). You can also freeze portions for up to 2–3 months for best quality.

Pro tip: For the richest flavor, use sun-dried tomatoes packed in oil, drained before chopping, and freshly grated Parmesan. If using dried tomatoes without oil, soften them in warm water before adding.