Crockpot Creamy Tuscan Chicken
Chicken breasts slow cooked in a garlic Parmesan cream sauce with sun-dried tomatoes and spinach. No searing. Serves 4.
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Ingredients
- 4 boneless skinless chicken breasts about 1/2 pound each, about 2 pounds total
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper freshly ground
- 3/4 cup heavy cream do not substitute
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese grated, plus more to serve
- 1 tablespoon cornstarch
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika or regular paprika
- 3 cloves garlic finely minced
- 1/2 cup sun-dried tomatoes in oil drained, blotted and diced if large
- 1 1/2 cups fresh baby spinach
Instructions
- Spray the slow cooker insert with cooking spray if you like, add the chicken and season it with the salt and pepper.
- In a small bowl or 2-cup measuring cup, whisk the cream, broth, Parmesan, cornstarch, Dijon, Italian seasoning, smoked paprika and garlic together. It will not be smooth because of the cheese and garlic. Pour it evenly over the chicken.
- Scatter the sun-dried tomatoes over and around the chicken.
- Cover and cook on LOW for about 4 to 5 hours or on HIGH for about 2 to 3 hours, until the chicken reaches 165°F. Do not cook longer than 5 hours unless the chicken is not done.
- In the last 10 minutes, stir the sauce well, stir in the spinach, cover and cook about 10 minutes more, until the spinach wilts.
- Taste the sauce and add more salt, pepper or paprika if needed. Serve right away, with extra Parmesan if you like.
Notes
Use heavy cream only; LOW heat is less likely to curdle the sauce. Refrigerate leftovers within 2 hours; eat within 3 to 4 days; reheat to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 617kcalCarbohydrates: 6.8gProtein: 56.7gFat: 39.5gSodium: 1048mgFiber: 0.7gSugar: 1.5g
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