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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)