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Classic Crockpot Tuscan Chicken

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A cozy, herb-scented dish made with chicken, sun-dried tomatoes, spinach, and a creamy sauce, perfect for weeknight dinners.

Ingredients

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  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
  • 3 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream or full-fat coconut milk
  • 4 cups fresh baby spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (if searing the chicken first)
  • Optional: grated Parmesan or a dairy-free cheese alternative

Instructions

  1. (Optional) Heat olive oil in a skillet and sear chicken 1–2 minutes per side until lightly browned.
  2. Place onion, garlic, and sun-dried tomatoes in the bottom of the crockpot.
  3. Add chicken pieces on top of the aromatics.
  4. Pour in chicken broth and sprinkle oregano and basil over the chicken. Season with salt and pepper.
  5. Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until chicken is tender.
  6. About 20–30 minutes before serving, stir in spinach and cream. Cover and let wilt and warm through.
  7. If using Parmesan, stir it in off heat or sprinkle on top when serving.

Notes

For a thicker sauce, stir in a slurry of cornstarch and water and cook uncovered for 15–20 minutes. Store leftovers in airtight containers for 3–4 days in the fridge.

Nutrition

Find it online: https://recipesunfolded.com/classic-crockpot-tuscan-chicken/

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