Crockpot Tuscan Chicken

Quick to fix and rich in flavors, this Crockpot meal is excellent served over mashed potatoes or noodles.

Ingredients

  • CHICKEN:
  • 2-2 1/2lb boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 tsp flaky poultry seasoning (1/4-1/2 tsp if using ground)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • SAUCE:
  • 2 cups half-and-half
  • 3 tbsp cornstarch
  • 6.7oz jar marinated sun dried tomatoes, oil reserved and tomatoes chopped
  • 1 cup grated parmesan cheese
  • 4 cups chopped fresh spinach
  • Recipe

    To a large Crockpot, whisk together broth, poultry seasoning, paprika, garlic, salt and pepper. Submerge the chicken into the broth, cover and cook on high 4-5 hours or low 5-7. Once the cook time has completed, transfer the chicken to a bowl. In a separate bowl, whisk together cornstarch and half-and-half. Pour the slurry into the broth along with sun-dried tomatoes, spinach and parmesan cheese. Break the chicken into large pieces and add back to the Crockpot. Cover and cook on high 30 minutes. Serve on top of pasta or mashed potatoes with additional parmesan cheese on top.

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    Quick to fix and rich in flavors, this Crockpot meal is excellent served over mashed potatoes or noodles.