Slow Cooker Tuscan Cream Chicken

Slow Cooker Tuscan Cream Chicken. My daughter made this yummy, creamy Italian chicken for me last spring. Now it’s our top pick for Sunday dinner!

My girl whipped up this tasty creamy Italian chicken one Sunday last spring, and it’s our go-to family meal now. This easy slow cooker dish uses just five key items but tastes like fancy restaurant food. Juicy chicken cooks slow in a smooth cream sauce with sun-dried tomatoes and spinach. The cooker handles most of the job so you can chill with loved ones.

Scoop it over buttery noodles, mashed potatoes, or rice to grab all the yummy sauce. For a light side, try roasted broccoli, green beans, or a basic salad with Italian dressing. Warm bread or garlic toast soaks up extras, and a bit of Parmesan cheese tops it off nice and easy.

Tender chicken swims in a velvety cream sauce bursting with tangy sun-dried tomatoes and fresh spinach. This no-fuss slow cooker wonder turns simple ingredients into a cozy Italian feast. Perfect for lazy Sundays, it pairs with noodles or veggies for a hearty, family-pleasing dinner that’s rich yet light on effort.

Servings: 6

Ingredients

• 2 pounds chicken breasts without skin or bone (about 4-6 pieces)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups heavy cream

• 1 cup sun-dried tomatoes packed in oil, drained and cut up

• 4 cups fresh baby spinach, not packed tight

• 1 tablespoon olive oil (to brown chicken, if you want; it’s optional but good)

Slow Cooker Tuscan Cream Chicken: Directions

1. Dry the chicken with paper towels. Sprinkle salt and pepper on both sides evenly.

2. For pretty golden color, heat olive oil in a big pan on medium-high. Brown chicken 2-3 minutes each side. It doesn’t need to cook all the way—just for looks and taste.

3. Place the chicken in one flat layer at the bottom of a 5- to 6-quart slow cooker.

4. Pour cream over chicken so each piece gets some on top.

5. Scatter sliced sun-dried tomatoes over and around chicken. Push them gently into the cream.

6. Put on the lid. Cook it on LOW flame for 3 1/2 to 4 1/2 hrs, or HIGH heat for 2 to 3 hours. Chicken should hit 165°F inside. Cream might look split at edges—that’s okay.

7. When done, take off lid. Add spinach on top. Push it into the hot sauce with tongs or a spoon.

8. Cover again. Let spinach soften 5-10 minutes from the heat. Stir gently to mix spinach and tomatoes into sauce. Don’t break chicken too much unless you like it shredded.

9. Taste sauce. Add a little more salt or pepper if needed. Serve chicken covered in sauce with tomatoes and spinach.