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Slow Cooker Tuscan Chicken

A comforting, home-cooked meal featuring tender chicken, sun-dried tomatoes, and fresh spinach, simmered to perfection in a slow cooker.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts can substitute with thighs for added flavor
  • 1 cup sun-dried tomatoes jarred in oil works best; drain and chop
  • 2 cups fresh spinach use kale for a heartier texture
  • 1 cup chicken broth homemade adds depth, but store-bought works too
  • 1 cup heavy cream swap with Greek yogurt for a lighter version
  • 3 cloves garlic, minced fresh garlic adds depth and aroma
  • 1 teaspoon Italian seasoning or a mix of your favorite herbs
  • to taste Salt and pepper
  • as needed Parmesan cheese for serving optional but oh-so-delicious

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. In a bowl, combine the sun-dried tomatoes, garlic, Italian seasoning, and a pinch of salt and pepper. Spread this mixture evenly over the chicken.
  3. Pour the chicken broth into the slow cooker, ensuring the chicken is covered.
Cooking
  1. Cover the slow cooker with its lid, set it to low for about 4-6 hours, or high for 2-3 hours.
  2. About 30 minutes before serving, stir in the fresh spinach and heavy cream.
  3. Check that the chicken is cooked through (internal temperature should be 165°F) and shred it in the pot using two forks.
Serving
  1. Ladle the Slow Cooker Tuscan Chicken over rice, pasta, or creamy polenta, and enjoy with a sprinkle of Parmesan.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freeze the chicken with extra sauce for later meals. To reheat, thaw overnight in the fridge and warm on the stovetop, adding broth as needed.