Cooking Tips
Crockpot Creamy Tuscan Garlic Parmesan Chicken
Slow cooker chicken breasts simmered in a luxurious garlic Parmesan cream sauce with sun-dried tomatoes and baby spinach.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is the slow cooker doing what it does best: chicken breasts seasoned with garlic and Italian herbs, simmered for hours in a cream sauce with Parmesan, cream cheese, sun-dried tomatoes and spinach until the meat is spoon-tender. The sauce thickens as it cooks and turns silky, and the spinach goes in at the end so it stays bright. It tastes like a restaurant Tuscan dish and asks almost nothing of you until dinner.
Ingredients
For the tender slow cooker chicken: 2 lb boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper.
For the creamy Tuscan Parmesan sauce: 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup freshly grated Parmesan cheese; 4 oz cream cheese, softened; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes, chopped; 1 tsp Italian seasoning; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes (optional); salt and black pepper, to taste.
For the fresh vegetables: 2 cups fresh baby spinach; 1/2 cup additional sun-dried tomatoes; 1 tbsp olive oil; 2 garlic cloves, minced.
For garnishing: 2 tbsp fresh parsley, chopped; 1/4 cup freshly grated Parmesan cheese; 1/2 tsp Italian seasoning; freshly cracked black pepper; extra creamy Tuscan sauce, for drizzling.
Method
Season the chicken with the garlic powder, onion powder, Italian seasoning, smoked paprika, salt and pepper. Sear briefly in the olive oil and butter with the garlic if you have time — this step is optional but adds flavor.
Place the chicken in the slow cooker. Whisk the cream, chicken broth, Parmesan, cream cheese, garlic, sun-dried tomatoes, Italian seasoning, basil, oregano and red pepper flakes if using, and pour over the chicken.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
Heat the olive oil in a small pan, soften the garlic for 30 seconds, then wilt the spinach and additional sun-dried tomatoes for 1–2 minutes.
Stir the spinach mixture into the slow cooker and let it sit for 5 minutes.
Serve the chicken whole or shredded with plenty of sauce, garnished with parsley, extra Parmesan, Italian seasoning and black pepper.
Cooking Tips
Do not lift the lid during cooking — every peek drops the temperature and adds cooking time.
Stir the sauce once at the end; the cream cheese needs a final whisk to go fully smooth.
Add the spinach last so it stays green and fresh instead of cooking down to nothing.
Frequently asked questions
Can I use chicken thighs?
Yes — boneless thighs are even more forgiving in the slow cooker; cook to 165°F (74°C) as with breasts.
What do I serve this with?
Pasta, rice or mashed potatoes all catch the sauce well, and crusty bread is ideal for mopping the plate.