Tuscan Garlic Chicken
A creamy, garlicky Tuscan chicken made in the slow cooker, perfect for busy weeknights with minimal prep and maximum flavor.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds
- 1 cup chicken broth low-sodium preferred, can substitute with vegetable broth
- 1 cup sun-dried tomatoes, chopped oil-packed or rehydrated
- 3 cups fresh spinach loosely packed
- 4 cloves garlic, minced or 1½ tsp garlic powder in a pinch
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream for richness; half-and-half can be used but sauce will be thinner
- Grated Parmesan cheese for serving
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour this mixture evenly over the chicken.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
- About 30 minutes before the end of cooking time, add the fresh spinach and stir gently to combine. Allow it to wilt into the sauce.
- With about 5 minutes remaining, stir in the heavy cream until the sauce is smooth and heated through. Taste and adjust seasoning.
Serving
- Serve the chicken hot, spooning the creamy tomato-spinach sauce over each piece and topping with a generous sprinkle of grated Parmesan.
Notes
Use a meat thermometer to confirm chicken is 165°F (74°C). Avoid boiling the cream to prevent separation. For lower fat, swap half the cream for Greek yogurt stirred in off-heat.