Crockpot Tuscan Chicken
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
Ingredients
Scaled from 4 servings
- 4 boneless skinless chicken breasts (about 1.5-2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes (chopped)
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
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Place chicken breasts in a 2.5-4 quart slow cooker.
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Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
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Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
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Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
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Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. The sauce may separate as it cooks (it will NOT curdle!) -- simply stir together until smooth. Stir in the fresh spinach.
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Remove from the crockpot and serve with pasta or as desired.
Nutrition
Per serving
| Calories | 393 |
|---|---|
| Fat | 27 |
| Saturated fat | 15 |
| Trans fat | 1 |
| Unsaturated fat | 9 |
| Cholesterol | 159 |
| Sodium | 712 |
| Carbohydrates | 9 |
| Fiber | 1 |
| Sugar | 4 |
| Protein | 29 |