Slow Cooker Tuscan Chicken with Spinach

This Slow Cooker Tuscan Chicken with Spinach is a creamy, flavorful dish with tender chicken, vibrant spinach, and sun-dried tomatoes in a rich, garlicky sauce. Perfect for cozy dinners, it’s gluten-free, comforting, and ideal for busy weeknights.

Why You’ll Love This Recipe

This Slow Cooker Tuscan Chicken with Spinach is a warm, comforting dish that brings the rustic flavors of Tuscany to your table with minimal effort. Juicy chicken breasts simmer in a creamy, garlicky sauce with sweet sun-dried tomatoes and tender spinach, creating a restaurant-quality meal that’s perfect for family dinners or entertaining. The slow cooker makes it effortless—just toss in the ingredients and let it work its magic, filling your home with a mouthwatering aroma. Gluten-free and packed with protein and veggies, it’s wholesome, customizable, and pairs beautifully with pasta, rice, or crusty bread. Leftovers reheat wonderfully, making this a go-to for meal prep and cozy, satisfying meals.

Recipe Tips and Tricks

• Pound Chicken: Even thickness ensures uniform cooking; use a meat mallet if needed.
• Use Full-Fat Cream: Creates rich, velvety sauce; don’t substitute low-fat.
• Add Spinach Late: Prevents overcooking and keeps leaves vibrant and tender.
• Taste Sauce: Adjust salt, lemon, or Parmesan for perfect flavor balance.
• Sauté Aromatics (Optional): Enhances garlic and onion flavor; skip for speed.
• Check Sauce Thickness: Cook uncovered last 30 minutes if too thin.
• Fresh Parmesan: Grate your own for better melt and flavor.
• Rest Before Serving: Allows flavors to meld and chicken to stay juicy.

Yield: 6 Servings

Slow Cooker Tuscan Chicken with Spinach

Print

Creamy Tuscan chicken with spinach and sun-dried tomatoes, slow-cooked to perfection.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ cup grated Parmesan cheese
• ½ cup low-sodium chicken broth
• ½ cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 small onion, diced
• 1 tbsp fresh lemon juice
• 1 tsp Italian seasoning
• 1.5 lbs boneless, skinless chicken breasts
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 4 cups fresh baby spinach
• Salt and pepper to taste

Instructions

Prep Chicken: Pat chicken breasts dry; season with salt and pepper for flavor.

Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion and garlic 3-4 minutes until fragrant.

Layer Slow Cooker: Place chicken in a 4-quart slow cooker; top with onion, garlic, and sun-dried tomatoes.

Add Seasonings: Sprinkle Italian seasoning over chicken; pour in chicken broth.

Cook Low: Cover and cook on LOW for 3.5-4 hours until chicken is tender.

Add Cream: Stir in heavy cream and Parmesan; cook 15 minutes to meld flavors.

Add Spinach: Stir in spinach; cook 5-10 minutes until wilted and vibrant.

Add Lemon: Stir in lemon juice; taste and adjust salt or seasoning as needed.

Rest: Let sit 10 minutes off heat to thicken sauce and absorb flavors.

Serve: Enjoy over pasta, rice, or with crusty bread for a cozy, flavorful meal.

Notes

• Use a 4-quart slow cooker for even cooking and creamy sauce.
• Add spinach at the end to maintain texture and color.
• Leftovers are great over grains or in wraps for lunch.
• Serve with extra Parmesan or fresh basil for added flair.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 582Total Fat 40gSaturated Fat 19gUnsaturated Fat 22gCholesterol 191mgSodium 695mgCarbohydrates 11gFiber 5gSugar 3gProtein 43g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts (1.5 lbs): Boneless, skinless for tenderness; thighs for richer flavor.
• Spinach (4 cups, fresh): Baby spinach for tenderness; frozen if drained well.
• Heavy Cream (1 cup): Full-fat for richness; coconut cream for dairy-free.
• Sun-Dried Tomatoes (½ cup, chopped): Oil-packed for flavor; dry rehydrated as substitute.
• Parmesan Cheese (½ cup, grated): Freshly grated for nutty depth; vegan Parmesan for dairy-free.
• Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Onion (1 small, diced): Yellow for sweetness; shallots for milder flavor.
• Chicken Broth (½ cup): Low-sodium for control; vegetable broth as alternative.
• Italian Seasoning (1 tsp): Blend of herbs; oregano or basil as substitutes.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; white wine vinegar as alternative.

Variations and Substitutions

• Gluten-Free: Naturally GF; ensure broth and Parmesan are compliant.
• Dairy-Free: Use coconut cream and vegan Parmesan.
• Veggie Boost: Add mushrooms, zucchini, or cherry tomatoes.
• Spicy Kick: Include ½ tsp red pepper flakes or chili oil.
• Protein Swap: Use turkey breasts or tofu for variety.
• Low-Carb: Serve over cauliflower rice or zucchini noodles.
• Herb Twist: Swap Italian seasoning for fresh basil or thyme.
• Creamy Swap: Use cream cheese or Greek yogurt for tangier sauce.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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