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Healthy Crockpot Tuscan Chicken

Tender slow-cooked chicken breasts in a creamy sun-dried tomato, spinach, and Parmesan sauce made in the slow cooker with minimal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts chicken thighs also work
  • 0.5 cup chicken broth
  • 0.5 cup sun-dried tomatoes chopped, water-packed preferred; drain if oil-packed
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon onion powder
  • salt and black pepper to taste
  • 0.5 cup light cream cheese softened to room temperature
  • 2 cup fresh baby spinach
  • 0.5 cup Parmesan cheese freshly grated from block
  • red pepper flakes optional, for serving

Equipment

  • Slow cooker or crockpot
  • small mixing bowl
  • whisk
  • Two forks (for shredding)

Method
 

  1. Place chicken breasts in the bottom of the slow cooker. Season both sides with salt, pepper, oregano, basil, and onion powder.
  2. Scatter minced garlic and chopped sun-dried tomatoes over the chicken. Pour chicken broth around the sides of the pot.
  3. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until chicken is fork-tender and reaches an internal temperature of 165°F.
  4. About 30 minutes before serving, remove the chicken and set aside on a plate.
  5. Scoop a few tablespoons of hot crockpot liquid into a small bowl and whisk the softened cream cheese into it until smooth. Pour back into the crockpot and whisk in the Parmesan until the sauce is velvety and fully combined.
  6. Stir in the fresh baby spinach and let the residual heat wilt it for about 5 minutes, stirring once or twice.
  7. Return the chicken to the pot whole or shredded. Coat in the sauce and let heat through for 10 to 15 minutes before serving.
  8. Garnish with extra Parmesan and red pepper flakes if desired. Serve over zucchini noodles, cauliflower rice, or protein pasta.

Notes

Storage: Store in an airtight container for up to 4 days. Reheat on stovetop over medium-low with a splash of chicken broth to maintain the creamy sauce. Great for meal prep. Substitutions: Chicken thighs can replace breasts. For dairy-free, use full-fat canned coconut milk and omit Parmesan. Add drained artichoke hearts with the spinach for extra texture. Pro tip: Always temper the cream cheese by whisking it into a small amount of hot broth first before adding to the pot. This prevents curdling and ensures a smooth, velvety sauce.