Tuscan Crockpot Chicken
This creamy and rich Tuscan Crockpot Chicken blends tender chicken breasts with sun dried tomatoes, lemon zest, spinach, and pecorino romano cheese in a luxurious slow-cooked sauce.
Equipment
- 1 Crockpot
Ingredients
Ingredients
- 1.5-2 lbs chicken breasts
- ½ cup sun dried tomatoes julienne cut
- 1 tablespoon sundried tomato oil
- 1 cup heavy cream
- 1 cup spinach chopped
- 1 lemon juice and zest
- ½ cup pecorino romano cheese grated
- 1 tablespoon minced garlic
- ¼ red onion chopped
- 1 tablespoon cornstarch
- 2 teaspoon garlic powder
- 2 teaspoon paprika
- 1 teaspoon dried basil
- 1 teaspoon italian herb seasoning
- ½ teaspoon crushed red pepper flakes
- salt to taste
- pepper to taste
- ½ loaf Italian bread sliced
- ¼ cup olive oil
- 2 teaspoon oregano
Instructions
Instructions
- Lay chicken breasts in the bottom of the crockpot and season with sun dried tomato oil, lemon zest, garlic powder, paprika, dried basil, Italian herb seasoning, crushed red pepper flakes, and salt & pepper.
- In a bowl, whisk together the heavy cream, lemon juice, minced garlic, sun dried tomatoes, grated pecorino romano, and cornstarch until combined.
- Pour the creamy mixture over the seasoned chicken, then sprinkle on chopped red onions.
- Cook on low for 3-5 hours or on high for 2-3 hours until the chicken is tender.
- Add chopped spinach during the last 15 minutes of cooking and replace the lid.
- For crostini, mix olive oil, oregano, salt & pepper, brush on Italian bread slices, and toast in the oven at 400°F until golden.
Video
https://youtube.com/watch?v=cU-TPFRYHco%3Ffeature%3Doembed
Notes
You can make this Tuscan Crockpot Chicken the night before, store it in the fridge, and cook the next day. Serve with crostini, pasta, or mashed potatoes.