Crockpot Tuscan Chicken
Ingredients
Ingredients
- 4 boneless skinless chicken thighs about 2 lbs
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Sauce
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes chopped
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Place chicken breasts in a crockpot.
- Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
- Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
- Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
- Put the lid on and cook on low for 3-4 hours or until chicken reaches an internal temperature of 165 degrees F. The sauce may separate as it cooks (it will NOT curdle!) — simply stir together until smooth. Stir in the fresh spinach.
- Remove from the crockpot and serve with pasta or as desired.
Notes
Substitutions:
You can use boneless, skinless chicken breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
You can use boneless, skinless chicken breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
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