Slow Cooker Creamy

Ingredients

For the Chicken & Cooking Base:

• 2.5 lbs (approx. 1.1 kg) Boneless, Skinless Chicken Breasts (or chicken thighs)
• 1 tbsp Olive Oil (or oil from the sun-dried tomato jar)
• 1 tsp Italian Seasoning (a mix of oregano, basil, rosemary, and thyme)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Smoked Paprika
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Freshly Cracked Black Pepper

For the Tuscan Cream Sauce:

• 6 cloves Fresh Garlic , minced (or sliced thin)
• 1/2 cup Low-Sodium Chicken Broth
• 1/2 cup Sun-Dried Tomatoes in Oil , drained and julienned
• 4 oz (115g) Full-Fat Cream Cheese , softened and cubed
• 3/4 cup Heavy Whipping Cream
• 3/4 cup Freshly Grated Parmesan Cheese (avoid pre-shredded bagged cheese for the smoothest melt)
• 3 cups Fresh Baby Spinach , roughly chopped
• 1/4 tsp Red Pepper Flakes (optional, for a slight kick)

For Garnish & Serving:

• Fresh Basil , chopped
• Extra Parmesan Cheese
• Cooked Pasta (penne, fettuccine, or linguine), Mashed Potatoes , or Crusty Bread

Instructions

Step 1: Season and Sear the Chicken (Optional but Recommended)

1. Pat the chicken breasts dry with paper towels.
2. In a small bowl, combine the Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Evenly rub the spice mixture over all sides of the chicken.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the seasoned chicken breasts and sear for 2 to 3 minutes per side until a light golden crust forms. (Note: The chicken does not need to be cooked through at this stage; browning simply deepens the overall flavor).
5. Transfer the chicken into the insert of your 5-to-6-quart slow cooker.

Step 2: Build the Slow Cooker Base

1. In the same skillet over medium heat, add the minced garlic and cook for 30 seconds until fragrant (be careful not to burn it).
2. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
3. Pour the garlic and chicken broth mixture over the chicken in the slow cooker.
4. Add the julienned sun-dried tomatoes and cubed, softened cream cheese on top of and around the chicken.

Step 3: Slow Cook

1. Cover the slow cooker with its lid.
2. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours . The chicken is ready when its internal temperature reaches 165°F (74°C) using a meat thermometer, and it shreds easily with two forks.

Step 4: Finish the Sauce & Fold in Greens

1. Once cooked, remove the chicken breasts from the slow cooker and set them aside on a clean plate or cutting board.
2. Whisk the hot liquid inside the slow cooker until the cream cheese is completely melted and incorporated into a smooth sauce.
3. Pour in the heavy whipping cream and freshly grated Parmesan cheese. Stir continuously until the cheese melts completely into the warm sauce.
4. Add the chopped baby spinach and stir gently. Cover the slow cooker with the lid and let it sit on the WARM or HIGH setting for 5 to 7 minutes until the spinach is fully wilted.

Step 5: Combine & Serve

1. Slice the cooked chicken into strips or shred it using two forks.
2. Return the chicken back into the slow cooker and toss to coat thoroughly in the creamy Tuscan sauce.
3. Taste the sauce and adjust seasonings with extra salt, pepper, or red pepper flakes if desired.
4. Serve immediately over cooked pasta, rice, or mashed potatoes, garnished with fresh basil and extra grated Parmesan.

Nutrition

Calories: 445 kcal — · Protein: 41 g 82% · Fat: 28 g 36% · Carbohydrates: 8 g 3% Dietary · Saturated Fat: 14 g 70% · Fiber: 1.5 g 5% · Sugar: 4 g — · Sodium: 780 mg 34%