Monthly Menu: Crockpot Tuscan Chicken
This Crockpot Tuscan Chicken features juicy chicken breasts slow-cooked in a rich and cheesy cream sauce. The recipe takes just 10 minutes to prep and makes the perfect dinner when served over your favorite pasta!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4
Ingredients:
- 4 boneless skinless chicken breasts (about 1.5-2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Sauce:
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup chopped sundried tomatoes
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions:
1. Place chicken breasts in a 2.5-4 quart slow cooker.
2. Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over the chicken.
3. For the sauce, whisk together the cream, garlic, corn starch, salt, and pepper in a medium bowl.
4. Stir in the sundried tomatoes and Parmesan cheese, then pour the mixture around and over the chicken in the slow cooker.
5. Cover and cook on low for 3 hours, or until the chicken reaches an internal temperature of 165°F. If the sauce separates during cooking, simply stir it until smooth. Add the fresh spinach and stir.
6. Remove the chicken from the crockpot and serve with pasta or as desired.
Notes:
- Serving size may vary depending on the weight of the chicken breasts used.
Substitutions:
- You can use boneless, skinless chicken thighs instead of breasts. Aim for 2 lbs of meat.
- For a lighter cream, note that the sauce will be less thick and rich (you may want to increase the corn starch to compensate).
- Swap sundried tomatoes for roasted red peppers or fresh spinach for kale if preferred.
Leftovers:
- Store leftover Crockpot Tuscan Chicken in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
- Quickly thaw frozen chicken by placing it in a bowl of cool water and letting it sit until thawed, changing the water every 20 minutes to prevent it from getting too warm.
Crockpot Tuscan Chicken is a delicious, Italian-inspired dish that combines tender chicken with rich flavors. The slow cooking process ensures the chicken remains juicy and absorbs all the wonderful seasonings. This recipe is easy to customize—try adding bell peppers or mushrooms for extra veggies. Use low-fat cream for a healthier option without sacrificing flavor. Don't forget to pair it with your favorite pasta; the creamy sauce clings perfectly! For meal prep, store leftovers in an airtight container; they'll stay fresh for several days. This dish is perfect for family dinners and can be made ahead of time, making it a crowd-pleaser at gatherings. Knowing how to properly thaw chicken before cooking is a must; place it in cold water, changing every 20 minutes, for a quick thawing method. This way, your next meal will be prepared effortlessly and deliciously!
