Packed full of Italian-style flavors, this crockpot Tuscan chicken recipe is an easy weekday meal that lets the slow cooker do all the hard work for you.
Mix the cream, minced garlic, and cornstarch. Stir well to avoid any lumps.
Mix the spices and use them to completely coat the chicken breast (use your hands to make sure all the meat is coated).
Add the slurry, the cheese, and sundried tomatoes (cut into smaller pieces). Stir then close the lid.
Cook
Cook the chicken on LOW for 3 hours. Insert a meat thermometer into the thickest part of the breast to check for doneness. When cooked through, it should read 165°F / 75°C. Alternatively, press the breast to see if the juices run clear.
Remove the lid and stir in the spinach until it wilts. Serve.
Video
Notes
To Store: Allow it to cool completely before transferring to an airtight container and into the fridge. It should keep for 3-4 days like this.To Freeze: Transfer to a freezer-safe container or Ziplock bag. Write the date on the front – it should keep for up to 2-3 months. To Reheat: Allow the container to thaw completely in the fridge overnight. Reheat either in the crockpot or on the stove until it's completely warmed through. Use a meat thermometer to check if the chicken is warm enough after 5-7 minutes of reheating.Check the blog post for serving suggestions!