Crockpot Tuscan Chicken
Take your tastebuds on a trip to Italy with this Crockpot Tuscan Chicken recipe. Pan-seared chicken breasts are smothered in a rich sun-dried tomato cream sauce and slow cooked to perfection. With only 10 minutes of hands-on work, it’s the ultimate set-and-forget dinner!
Servings: 4
Ingredients
For the chicken:
- 1 tbsp sun dried tomato oil
- 4 chicken breasts
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the sauce:
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- 2 garlic cloves minced
- 1 1/2 tbsp cornstarch
- 1/4 tsp onion powder
- 1/2 cup sun dried tomatoes chopped
- 2 cup spinach chopped
Instructions
- Heat the sun-dried tomato oil in a large skillet over medium heat. While it’s heating up, season the chicken with the Italian seasoning, salt and pepper. Then, place the chicken smooth-side down into the skillet and cook it for 3-4 minutes per side; transfer to your slow cooker.
- In a bowl, whisk the chicken broth, milk, heavy cream, parmesan, garlic, cornstarch and onion powder together. Pour mixture overtop of the chicken. Sprinkle the sun dried tomatoes over top.
- Cook on HIGH for 3-4 hours; cook time varies depending on the thickness of the chicken. Once the chicken is almost done, add the spinach and let it cook for 10 minutes or it’s softened. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 15g | Protein: 54g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 184mg | Sodium: 857mg | Potassium: 1516mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2152IU | Vitamin C: 17mg | Calcium: 177mg | Iron: 3mg
