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Slow Cooker Tuscan Chicken

A heartwarming dish of tender chicken breasts slow-cooked with sun-dried tomatoes, garlic, and cream for a comforting family meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 470
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use thighs for a more flavorful option.
  • 1 cup sun-dried tomatoes Opt for the oil-packed kind for more flavor.
  • 1 can (15 oz) cannellini beans, drained and rinsed Or use chickpeas for a different spin.
  • 1 cup low-sodium chicken broth Homemade broth enhances the taste.
  • 1 cup heavy cream For a lighter version, swap in Greek yogurt.
  • 3 cloves garlic, minced Fresh garlic adds depth that you won’t want to skip.
  • 1 teaspoon dried oregano Or try fresh twigs for an aromatic touch.
  • 1 teaspoon dried basil Or a handful of fresh basil leaves towards the end.
  • Salt and pepper, to taste
  • handfuls fresh spinach, added right before serving For color and nutrients.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Heat a little olive oil in a skillet over medium-high heat, then sear the chicken for about 2-3 minutes on each side until golden. This step enhances the flavor but is optional if you’re in a hurry.
Layering Ingredients
  1. In your slow cooker, add the sun-dried tomatoes, cannellini beans, minced garlic, oregano, and basil. Place the chicken breasts on top, then pour in the chicken broth.
Cooking
  1. Once the chicken is cooked through (165°F on a meat thermometer), carefully stir in the heavy cream. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. During the last 30 minutes, stir in the fresh spinach until wilted.
Serving
  1. Once done, shred the chicken using two forks and stir to combine. Enjoy your Slow Cooker Tuscan Chicken!

Notes

Make it lighter by reducing heavy cream or using Greek yogurt. For variety, add seasonal ingredients like pumpkin puree in the fall or fresh summer vegetables.