Okay, I have a serious question. Is there anything better than walking into your house after a long day and being greeted by the smell of a meal that tastes like you fussed over it for hours? This Creamy Crockpot Tuscan Chicken is that feeling, bottled. Itās the recipe I make when I want to feel fancy but have the energy level of a sloth. You just throw everything in the pot (I’m talking, like, five minutes of effort), press a button, and walk away. The magic happens while you’re living your life. The chicken becomes impossibly tender, the sun-dried tomatoes infuse the whole sauce with their sweet-tart punch, and the cream and Parmesan melt into the most luxurious, velvety sauce you can imagine. (I once ate two bowls and then seriously considered drinking the leftover sauce. No shame.)
šÆ QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 minutes | 6-8 hours Low | 6-8 hours + 10 min | 4-6 | So Easy It’s Silly |
š INGREDIENTS SECTION
For the Chicken & Base:
- 2 lbs boneless, skinless chicken thighs or breasts (thighs won’t dry out, just sayin’)
- 1 small yellow onion, finely diced
- 4-5 cloves garlic, minced (bottled is FINE, I won’t tell)
- Ā½ cup chicken broth (just a splash to get things steamy)
- 1 tsp Italian seasoning
- Salt and black pepper
For The “Tuscan” Part:
- 1 cup heavy cream or half-and-half (go for the cream, you deserve it)
- Ā½ cup grated Parmesan cheese (the real stuff, from a blockāit melts so much better!)
- Ā½ cup julienned sun-dried tomatoes in oil, drained (the oil-packed ones are flavor bombs)
- 2 cups fresh spinach (it looks like a lot but it wilts down to nothing)
For Serving & Garnish:
- Fresh parsley, chopped (for that pop of color at the end)
- Extra Parmesan for serving
- Cooked pasta, rice, or crusty bread (to soak up every drop of that glorious sauce)
š©āš³ HOW TO COOK!
- The Dump (Part 1):Ā This is the hardest part, I promise. Scatter the diced onion and minced garlic on the bottom of your crockpot. Place the chicken on top. Season it all with a good pinch of salt, pepper, and the Italian seasoning. Pour in the chicken broth. It’s gonna look a little sad and lonely. That’s okay.
- The Walk-Away:Ā Lid on. Cook onĀ LOW for 6-7 hoursĀ or onĀ HIGH for 3-4 hours. You’re waiting for the chicken to be cooked through and tender enough to shred easily.
- The Shred:Ā About 30 minutes before you want to eat, remove the chicken and place it on a cutting board. Shred it with two forksāit should just fall apart. This is a very satisfying step.
- The Creamy Transformation:Ā Now, to the liquid left in the crockpot, whisk in the heavy cream and the grated Parmesan. Keep whisking until the Parmesan melts into the sauce. It might look a little separated at first, but just keep whisking! Now, stir in the sun-dried tomatoes and the shredded chicken.
- The Grand Finale:Ā Stir in the massive handfuls of fresh spinach. Put the lid back on for the last 15-20 minutes of cooking (on HIGH) just to wilt the spinach and heat everything through. The spinach will wilt down into the sauce perfectly. Give it one final tasteādoes it need more salt? Pepper? Adjust now. Serve it over pasta or with crusty bread, garnish with a ton of fresh parsley, and prepare to be worshipped.
š NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Time Saver]Ā Dice your onion and mince your garlic the night before. Stash them in a container in the fridge. In the morning, you’re literally just assembling.
- [Essential Technique Tip]Ā DO NOT add the cream, Parmesan, or spinach at the beginning! The dairy will curdle and separate over the long cook time, and the spinach will turn to a slimy, brown mess. Adding them at the end is the secret to a beautiful, creamy, vibrant sauce.
ā READERS ASKED, WE ANSWERED
Q: Can I use frozen spinach?
A: You can! But you MUST thaw it completely and then squeeze it until it’s BONE-DRY using a clean kitchen towel. If you don’t, it’ll release a ton of water and make your beautiful, creamy sauce thin and watery. I learned this the hard way so you don’t have to