Slow Cooker Creamy Tuscan Chicken

This Slow Cooker Creamy Tuscan Chicken transforms simple ingredients into a restaurant-worthy meal that’ll have everyone thinking you spent hours in the kitchen (while your slow cooker did all the work).

Tender chicken breasts swim in a luxurious sauce packed with sun-dried tomatoes, fresh spinach, and Parmesan cheese. The best part? This creamy Tuscan masterpiece practically makes itself while you go about your day, filling your home with irresistible Italian aromas.

Ingredients

Main Components:

• 4 chicken breasts, boneless/skinless
• 1 (15 oz) jar Alfredo sauce with roasted garlic
• 1 (7 oz) jar sun-dried tomatoes, sliced and drained
• 2-3 cups fresh baby spinach

Aromatics & Seasonings:

• 2 Tbsp butter
• 1 small onion, diced
• 1 large clove garlic, minced
• 1½ tsp Italian seasoning
• ¼ tsp red pepper flakes
• ¾ cup Parmesan cheese (plus more for garnish)

Steps

1. Begin by thoroughly draining the sun-dried tomatoes, as excess oil can make the final sauce too greasy. Pat them dry with paper towels if needed.
2. Heat a large skillet over medium-high heat and add the 2 Tbsp butter. Once butter is bubbling (but not brown), add chicken breasts and brown for 3-4 minutes per side until golden. They don’t need to be cooked through – we’re just developing flavor here.
3. Transfer chicken to your slow cooker and in the same skillet, add diced onions. Cook for 4-5 minutes until translucent and starting to soften. The onions will pick up all the flavorful browned bits from the chicken.
4. Add minced garlic and drained sun-dried tomatoes to the onions, cooking for 2 minutes while stirring occasionally. You’ll know it’s ready when the garlic becomes fragrant but not brown.
5. Transfer the onion mixture to your slow cooker, arranging it around and over the chicken. Evenly sprinkle the Italian seasoning and red pepper flakes over everything.
6. Pour the Alfredo sauce evenly over the contents. Cook on Low for 3-4 hours or High for 2-3 hours. Check chicken temperature with a meat thermometer – it should reach 165°F (74°C). Don’t overcook or the chicken will become dry.
7. Once chicken is cooked, stir in the Parmesan cheese until melted, then add spinach. Cover and cook for an additional 5-7 minutes until spinach is just wilted but still bright green.
8. Serve hot over pasta or potatoes, garnishing with additional Parmesan cheese if desired.

Smart Swaps

• Replace Alfredo sauce with Greek yogurt-based sauce (blend 1½ cups Greek yogurt with ½ cup chicken broth and ¼ cup Parmesan)
• Use chicken thighs instead of breasts for more moisture
• Swap spinach for kale (add 5 minutes extra cooking time)

Make It Diabetes-Friendly

• Use cauliflower rice instead of pasta (reduces carbs by 30g per serving)
• Make homemade Alfredo with almond milk and cream cheese (8g carbs vs 15g per serving)
• Add extra vegetables to increase fiber and reduce glycemic impact
• Portion size: stick to 6 oz chicken and ½ cup sauce per serving

Pro Tips

• Don’t skip browning the chicken – it adds crucial flavor
• Let chicken rest at room temperature 15 minutes before cooking
• For extra-thick sauce, remove chicken and reduce sauce on High for 10 minutes uncovered
• Fresh herbs added at the end brighten the whole dish