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Slow Cooker Creamy Tuscan Chicken - Cozy, Comforting, and Simple

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 1 tablespoon olive oil (optional, for searing)
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons cream cheese (optional, for extra creaminess)
  • 2 cups fresh baby spinach
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Fresh basil, chopped (optional, for garnish)

Method
 

  1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, Italian seasoning, and smoked paprika. This helps the chicken stay flavorful in the slow cooker.
  2. Optional sear: If you have a few extra minutes, heat olive oil in a skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden. This adds depth, but it’s optional.
  3. Build the base: Add garlic, onion, sun-dried tomatoes, and chicken broth to the slow cooker. Stir to combine.
  4. Add the chicken: Place the seasoned (or seared) chicken into the slow cooker, nestling it into the mixture.
  5. Cook low and slow: Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is tender and cooked through.
  6. Stir in the creamy elements: Remove the chicken to a plate. Whisk in the heavy cream, Parmesan, and cream cheese (if using) until smooth. If you want a thicker sauce, stir in the cornstarch slurry and cook on high for 10–15 minutes to thicken.
  7. Add spinach: Stir in the spinach and cook 2–3 minutes until wilted.
  8. Shred or slice: Shred the chicken with two forks or slice into thick pieces, then return it to the sauce. Taste and adjust salt and pepper as needed.
  9. Serve: Spoon over cooked pasta, rice, mashed potatoes, or creamy polenta. Garnish with fresh basil and a little extra Parmesan.