Slow Cooker Tuscan Chicken

By Rachel Cooks

Ingredients

4 boneless skinless chicken breasts ((about 2 pounds))
1 cup heavy cream ((no substitutions))
½ cup chicken broth ((low sodium or no salt added))
1 ½ teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
½ cup chopped sun-dried tomatoes ((drained if packed in oil))
3 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
2 cups firmly packed fresh baby spinach ((roughly chopped))
½ cup grated Parmesan cheese
fresh chopped parsley or basil

Prep Time15mins
Cook Time190mins
Servings8

Instructions

For easy clean-up, lightly spray the inside of a large slow cooker (4 to 6 quart) with nonstick spray. Arrange the chicken on the bottom of the slow cooker.

Add cream, broth, Italian seasoning, salt, pepper, sun-dried tomatoes and minced garlic to the crockpot. Stir lightly to combine and coat the chicken.

Cover and cook on LOW for 3 hours, until the chicken is cooked through (internal temperature of 165ºF).

Transfer the chicken from the crockpot to a clean plate or cutting board. If desired, cut the chicken into bite-sized pieces when cool enough to handle.

In a small bowl, blend the cornstarch and water until smooth. Add the cornstarch mixture, spinach, and Parmesan cheese to the sauce in the crockpot, and stir until the spinach is wilted. Put the chicken back into the crockpot.

Turn the crockpot to HIGH, cover and cook for 10 minutes, or until the sauce thickens slightly (it will thicken more as it cools).

Taste and season with more salt or pepper, if needed. Garnish with basil or chopped parsley, and serve warm (see note).