Easy Crock Pot Creamy Tuscan Garlic Chicken Recipe

Chicken and Potatoes

If you’re looking for a hearty meal, try this creamy chicken and potatoes dish. Cooked in a slow cooker, it’s perfect for those busy days when you need a fuss-free dinner. Just throw in some chicken breasts, diced potatoes, and a creamy sauce, then let the slow cooker do its thing. By the end of the day, you’ll have a delicious, comforting meal ready to enjoy. Serve with a sprinkle of fresh parsley for an extra touch.

Ah, the allure of creamy Tuscan garlic chicken! It’s like a warm hug on a chilly evening, resonating with the coziness of an old sweater found at the back of your closet.

Picture this: tender chicken bathing in a luscious sauce, kissed by sun-dried tomatoes and spinach.

It’s the kind of dish that transports you to a rustic Italian kitchen, the air filled with the aroma of garlic and comfort. Whether you’re a seasoned cook or a reluctant chef, this recipe’s simplicity sings a beautiful melody of flavors.

Slow Cooker Chicken

Cooking chicken in a slow cooker is a breeze. Just season your chicken breasts with your favorite spices, pop them in the pot, and let the slow cooker do its thing. You’ll get tender, juicy chicken without breaking a sweat. Perfect for busy days when you want a delicious meal waiting for you at dinner time.

Steps

Place the boneless, skinless chicken breasts into a 3- to 4-quart slow cooker. In a small bowl, mix together salt, Italian seasoning, paprika, and black pepper. Evenly sprinkle this seasoning blend over the chicken.
In a medium-sized bowl, whisk together heavy cream, cornstarch, minced garlic, salt, and pepper until smooth. Stir in chopped sun-dried tomatoes and grated Parmesan cheese, then pour this mixture over the chicken in the slow cooker.
Cover the slow cooker with its lid and set it to cook on low for approximately 3 hours, or until the chicken’s internal temperature reaches 165°F. If the sauce separates during cooking, stir it to return it to a smooth consistency.
Once the chicken is cooked, add the chopped fresh spinach to the slow cooker and stir it in. Adjust the seasoning to taste if needed, then remove the chicken from the slow cooker and serve.

Ingredients

4 boneless, skinless chicken breasts (approximately 2 lbs)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
? teaspoon black pepper
1 cup heavy whipping cream
1 tablespoon cornstarch
3 cloves garlic, finely minced
¼ teaspoon salt
? teaspoon black pepper
? cup sun-dried tomatoes, oil-packed, drained and chopped
¼ cup grated Parmesan cheese
1 cup chopped fresh spinach

Nutritional Values

FAQ

Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can substitute boneless, skinless chicken thighs for the breasts. Just aim for about 2 pounds of thighs to maintain the recipe’s proportions.
What can I use as a substitute for sun-dried tomatoes and spinach?
If you don’t have sun-dried tomatoes, roasted red peppers can be a great alternative. For spinach, kale can be used instead, keeping the dish nutritious and tasty.
How should I store leftover Tuscan Chicken?
Leftover Tuscan Chicken should be stored in an airtight container in the refrigerator, where it will keep for 3-4 days. You can also freeze it for 2-3 months. Thaw overnight in the fridge before reheating.
Is it possible to use a lighter cream for the sauce?
You can opt for a lighter cream like half and half, but be aware that the sauce will not be as thick or rich. Consider adding more cornstarch to help thicken it.
How do I quickly thaw frozen chicken?
To rapidly thaw frozen chicken, place it in a bowl of cold water, changing the water every 20 minutes until thawed. Ensure the water doesn’t become too warm to maintain food safety.

Tips

Adjust Spinach and Tomatoes: Feel free to customize the amount of spinach and sun-dried tomatoes based on your preference. You can even substitute the sun-dried tomatoes with roasted red peppers or the spinach with kale for a different flavor profile.
Cream Sauce Consistency: If you prefer a lighter cream sauce, you can use half-and-half instead of heavy cream. However, to maintain thickness, consider increasing the amount of cornstarch.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, do so in short intervals in the microwave to prevent the cream sauce from separating.
Freezing Instructions: The dish can be frozen for up to 2-3 months. Allow it to cool completely before freezing. To thaw, place the frozen chicken in the refrigerator overnight or use a bowl of cool water, changing the water every 20 minutes until thawed.

Equipment

Crockpot (Slow Cooker) – If you don’t already own one, this is essential for cooking the recipe.
Meat Thermometer – To ensure the chicken reaches the proper internal temperature of 165°F.

Beatrice