Crock Pot Tuscan Chicken

• Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
• Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
• Olive Oil – To saute the garlic. Avocado oil is good, too.
• Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
• Chicken Broth – I use reduced sodium store-bought, since the cheese adds enough salt. You can also make your own homemade broth or bone broth.
• Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
• Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven, or just use store-bought.
• Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
• Spices – Italian seasoning, sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.

1. Saute the garlic. Just cook it in a saucepan in a little olive oil.
2. Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.

3. Season the chicken. Place it in the bottom of your Crock Pot (I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
4. Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.

5. Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
6. Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.

Serving Ideas

This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:

• Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash. Try microwave spaghetti squash if you need something fast.
• Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice.
• Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash.

Want to add a vegetable? Try my sauteed eggplant, parmesan broccoli and cauliflower, or one of my Italian-inspired salads, like artichoke salad, Caprese salad, or roasted veggie salad.