Looking for a new take on dinner? Try Tuscan Chicken in the slow cooker. It’s a dump and go meal ready for you when you get home from work. Sundried tomatoes add a sweet tang that pairs well with the spinach and the creamy sauce. The sauce helps the chicken stay moist as it cooks all day.
Tuscan Chicken
Course: DinnerDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
6
hoursTotal time
6
hours10
minutesIngredients
4 chicken breasts
3 oz. sundried tomatoes
10 oz. frozen spinach, defrosted and patted dry – see note
1 onion, sliced
10 oz. fat-free evaporated milk
1 TBS corn starch
1/2 cup fat-free sour cream
2 TBS fat-free cream cheese
1/2 cup parmesan cheese
1 TBS garlic salt
2 tsp Italian seasoning
Black pepper
Directions
- Defrost spinach – see note.
- Slice onion and sundried tomatoes.
- Mix the seasonings together, reserving half for chicken and half for the sauce.
- Season chicken breasts and place in basin of slow cooker.
- In a large mixing bowl or measuring cup, whisk the evaporated milk and corn starch to avoid clumps.
- Add to the liquid mixture, the sour cream, cream cheese, parmesan cheese, and remaining seasonings (1/2 of the total). Whisk into all the ingredients make a sauce.
- Add sundried tomatoes, onion, and spinach on top of chicken.
- Add sauce.
- Cook on low for 6 hours.
- Serve over rice, quinoa, or couscous.
Notes
- To quickly defrost the spinach, place in a colander and rinse with cold water. Set aside as you are assembling the rest of the ingredients. When ready to add the spinach, place in a kitchen towel to drain out most of the liquid. Too much water will dilute your sauce.
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Wow 🤩 excellent Cook !