Tuscan Chicken

Step One – In a small bowl, mix together the dried oregano, dried thyme, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.

Step Two – Rub the spice mixture over the chicken breasts, ensuring they are evenly coated. In a large skillet over medium-high heat, warm the olive oil. Brown the chicken breasts on both sides, about 3-4 minutes per side.

Step Three – Transfer the browned chicken breasts to the slow cooker.

Step Four – Directly over the chicken in the slow cooker, add the onion, minced garlic, sun-dried tomatoes, and pour the chicken broth evenly over the top.

Step Five – Cover and cook on LOW for 3-4 hours, or until the chicken is tender and cooked through.

Step Six – Stir the heavy cream and baby spinach into the slow cooker.

Step Seven – Allow the spinach to wilt and the sauce to thicken slightly.

Step Eight – Sprinkle the freshly grated Parmesan cheese over the chicken.

Step Nine – Cover and cook for an additional 15 minutes to allow the flavors to meld. Serve crockpot tuscan chicken using some of the suggestions below and enjoy!

How to Serve

This dish pairs wonderfully with al dente pasta, such as fettuccine or penne, to soak up the delicious creamy sauce.

Serve the Tuscan chicken garnished with fresh parsley and accompanied by your choice of pasta, rice, or crusty bread.

You can also serve the chicken on a bed of green salad for a refreshing meal. For the dressing, use some of the cream sauce drizzled over the chicken breast.

Other starch options are serving over mashed potatoes, or steamed white rice.

How do I store leftovers?

Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.

In a small bowl, mix together the dried oregano, dried thyme, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.

Rub the spice mixture over the chicken breasts, ensuring they are evenly coated.

In a large skillet over medium-high heat, warm the olive oil. Brown the chicken breasts on both sides, about 3-4 minutes per side.

Transfer the browned chicken breasts to the slow cooker.

Directly over the chicken in the slow cooker, add the sliced onion, minced garlic, sun-dried tomatoes, and pour the chicken broth evenly over the top.

Cover and cook on low for 3-4 hours, or until the chicken is tender and cooked through.

Once the chicken is cooked, remove it from the slow cooker and set aside.

Stir the heavy cream and baby spinach into the slow cooker, allowing the spinach to wilt and the sauce to thicken slightly.

Return the chicken to the slow cooker and spoon some of the sauce over the top.

Sprinkle the freshly grated Parmesan cheese over the chicken.

Cover and cook for an additional 15 minutes to allow the flavors to meld.

Serve the Tuscan chicken garnished with fresh parsley and accompanied by your choice of pasta, rice, or crusty bread. Enjoy!