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Golden crockpot tuscan chicken recipe seared in sun-dried tomato oil with baby spinach in a creamy sauce.

Creamy Crockpot Tuscan Chicken Recipe

Rebecca Blumer
Enjoy a restaurant-quality meal with this creamy Crockpot Tuscan Chicken. Featuring sun-dried tomatoes and spinach in a velvety garlic sauce, it is the ultimate hands-off comfort food.
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Prep Time 5 minutes
Cook Time 4 hours
Resting time 10 minutes
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 520 kcal

Equipment

  • Slow cooker
  • Small bowl
  • Whisk

Ingredients
 

  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 0.75 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon smoked paprika
  • 3 cloves garlic minced
  • 0.5 cup sun-dried tomatoes in oil drained and blotted
  • 1.5 cups fresh baby spinach

Instructions
 

Build the Flavor Base

  • Lightly coat your slow cooker insert with cooking spray, then lay the chicken breasts in an even layer. Season both sides with salt and pepper, pressing the seasoning into the meat.

Whisk a Silky Tuscan Cream Sauce

  • In a small bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, cornstarch, Dijon mustard, Italian seasoning, smoked paprika, and minced garlic until smooth.

Slow Cook, Then Finish with Spinach

  • Pour the cream mixture over the chicken and scatter the sun-dried tomatoes on top. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours) until the internal temperature reaches 165F.
  • In the final 10 minutes of cooking, stir the sauce well. Stir in the fresh baby spinach, replace the lid, and let it sit for 10 minutes until the spinach is wilted and silky.
  • Taste and adjust seasonings as needed before serving over pasta or vegetables.

Notes

Safety Tip: Always use a digital meat thermometer to ensure the chicken reaches an internal temperature of 165F (74C) to keep it juicy and safe.
Storage Tip: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Variation: For a dairy-free option, substitute heavy cream with full-fat cashew milk. This maintains the creamy texture without altering the Italian flavor profile.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 8gProtein: 48gFat: 32gSaturated Fat: 18gCholesterol: 180mgSodium: 950mgPotassium: 750mgFiber: 1gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Keyword crockpot tuscan chicken, keto chicken recipe, slow cooker chicken
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