Description
Tender, juicy chicken breasts slow-cooked in a luxurious creamy garlic parmesan sauce with sun-dried tomatoes and baby spinach. Cozy comfort made effortless.
Ingredients
2 lbs boneless skinless chicken breasts (about 4 cutlets)
1 tbsp extra virgin olive oil
1 tsp Italian seasoning blend (dried basil, oregano, rosemary, thyme)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
6 cloves fresh garlic, finely minced
1 jar (8.5 oz) julienned sun-dried tomatoes in oil, drained (2 tbsp oil reserved)
1 cup low-sodium chicken bone broth
1 cup heavy whipping cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
4 cups fresh baby spinach leaves
1/4 cup fresh basil leaves, thinly chiffonaded
Instructions
Pat chicken breasts dry with paper towels; season both sides evenly with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Heat 2 tbsp of reserved sun-dried tomato oil in a skillet over medium-high heat. Sear chicken cutlets for 2 minutes per side until lightly golden (optional for added fond flavor, or place directly into slow cooker).
Transfer chicken to the bottom of a 6-quart oval slow cooker. Scatter minced garlic and drained sun-dried tomatoes around and over the chicken.
In a medium bowl, whisk together chicken bone broth, heavy cream, grated parmesan, and the cornstarch slurry until smooth; pour evenly over the chicken.
Cover and cook on LOW for 3.5 to 4 hours (or HIGH for 2 to 2.5 hours) until chicken reaches an internal temperature of 165 F (74 C).
Transfer chicken to a warm cutting board. Stir fresh baby spinach into the hot bubbly sauce in the slow cooker; cover for 5 minutes until spinach wilts tenderly.
Slice or shred chicken, return to the velvety Tuscan sauce, and garnish with fresh chiffonade basil and extra shaved parmesan. Serve warm over fettuccine, orzo, or creamy mashed potatoes.
- Prep Time: 15 min
- Cook Time: 3 hr 30 min