Slow-Cooked Tuscan Chicken
This slow-cooked Tuscan chicken features tender shredded chicken breasts in a creamy, garlicky sauce with sun-dried tomatoes and fresh spinach, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2-3 pieces large boneless, skinless chicken breasts (about 1¾–2 lb)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated dry-packed) Drain if using oil-packed.
- 4 cups fresh baby spinach Packed.
- 8 oz cream cheese, softened Full-fat for best texture.
- 2-3 cloves garlic, minced Or 1 tsp jarred garlic.
- 1 tbsp Italian seasoning
- 1 tsp kosher salt Adjust to taste.
- 1/2 tsp freshly ground black pepper
- 3/4 to 1 cup low-sodium chicken broth Start with 3/4 cup; add more if needed.
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sun-dried tomatoes and fresh spinach over the chicken.
- Add the softened cream cheese in dollops, then sprinkle the minced garlic, Italian seasoning, salt, and pepper over the top.
- Pour 3/4 cup chicken broth over the ingredients (enough to add moisture but not fully submerge everything).
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours until chicken reaches 165°F internal temperature and shreds easily.
- Remove the lid and use two forks (or a hand mixer on low) to shred the chicken directly in the crockpot.
- Stir everything thoroughly so the cream cheese melts into the broth and forms a creamy sauce.
- Taste and adjust seasoning. If the sauce is too thick, stir in up to 1/4 cup extra broth; if too thin, leave the lid off for 10–15 minutes on HIGH to thicken.
Notes
This dish pairs well with pasta, creamy polenta, or crusty bread. Store in airtight containers for 3–4 days in the refrigerator or freeze for up to 2–3 months.