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creamy Tuscan chicken in a wide horizontal frame on a shallow plate, glossy white sauce flecked with red sun-dried tomatoes and green spinach over sliced chicken, soft natural light, shallow depth of field, landscape orientation

Creamy Tuscan Chicken

Chicken that has been tenderly simmered in parmesan cream sauce along with sun-dried tomatoes and creamy spinach.
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Prep Time 10 minutes
Cook Time 5 hours 50 minutes
Total Time 6 hours
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes chopped
  • 0.5 cup grated parmesan
  • 3 cups fresh spinach
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning

Method
 

  1. Place the fully thawed chicken in the slow cooker with the garlic, sun-dried tomatoes, and Italian seasoning.
  2. Cover and cook on low for about 5 and a half hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  3. Stir in the heavy cream and parmesan until the sauce is smooth.
  4. Add the spinach and cook for another 20 minutes until wilted.
  5. Slice or shred the chicken and serve over pasta.

Notes

If the sauce is thin, stir in a teaspoon of cornstarch slurry near the end.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.