Easy Crockpot Tuscan Garlic Chicken
A creamy, garlicky chicken dinner slow-cooked to perfection with sun-dried tomatoes and fresh spinach, served over pasta, rice, or bread.
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts
For the Sauce
- 4 cloves garlic, minced
- 1 cup chicken broth Low-sodium broth is a good swap.
- 1 cup heavy cream About 240 ml; syrup can be substituted for a lighter sauce.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Taste before adding extra salt.
For Add-ins
- 1/2 cup sun-dried tomatoes, chopped Drain and pat dry if packed in oil; rehydrate if dry.
- 1 cup fresh spinach Baby spinach works best.
For Serving
- Parmesan cheese Freshly grated is best.
- Pasta or rice Serve over cooked pasta or rice.
Instructions
Preparation
- Place the chicken breasts in a single layer in the crockpot.
- In a bowl, combine the minced garlic, chicken broth, heavy cream, Italian seasoning, salt, and pepper. Whisk until blended.
- Pour the cream-and-broth mixture evenly over the chicken breasts in the crockpot.
- Layer the chopped sun-dried tomatoes over the top of the chicken, then add the fresh spinach.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
Serving
- Serve the chicken and sauce over cooked pasta or rice and sprinkle with Parmesan cheese.
Notes
For creamier texture, avoid mixing acidic ingredients until after cooking. Taste and adjust salt before serving. If sauce is too thin, cook uncovered for 20-30 minutes on high to reduce.