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Slow Cooker Tuscan Chicken - Cozy, Creamy, and Weeknight-Friendly

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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 (thighs stay a bit juicier)
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 teaspoon paprika (optional, for color and warmth)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh baby spinach (lightly packed)
  • 2 tablespoons butter (optional, for extra richness)
  • 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
  • Fresh basil or parsley, chopped, for garnish
  • Cooked pasta, rice, mashed potatoes, or crusty bread, for serving

Method
 

  1. Prep the chicken. Pat the chicken dry and season both sides with salt, pepper, and paprika. This simple step builds flavor from the start.
  2. Load the slow cooker. Add onion, garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and chicken broth to the slow cooker. Nestle the chicken into the mixture.
  3. 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 reaches 165°F internally. Thighs are more forgiving if you tend to overcook.
  4. Shred or slice. Transfer the chicken to a plate. You can shred it with two forks for a saucier dish or slice it if you prefer larger pieces.
  5. Finish the sauce. Stir in the heavy cream, Parmesan, and butter (if using) into the slow cooker. If you like a thicker sauce, mix cornstarch and water in a small bowl, then stir that slurry into the cooker. Turn to High and simmer for 10–15 minutes until slightly thickened.
  6. Add the greens. Stir in the spinach and let it wilt, 2–3 minutes. Taste and adjust seasoning with more salt and pepper if needed.
  7. Bring it together. Return the chicken to the slow cooker and coat with the sauce. Garnish with chopped basil or parsley.
  8. Serve. Spoon over pasta, rice, or mashed potatoes. Add extra Parmesan on top if you like.