Crockpot Creamy Tuscan Chicken with Sun Dried Tomatoes
This Crockpot Creamy Tuscan Chicken recipe is one of my favorites. It is loaded with so many different flavors in every single bite. It's also one of the prettiest & easiest crockpot recipes I have. Serve it over noodles or rice, and ENJOY!
This meal is for those who get tired of fixing the same crockpot recipes over and over again because it is FAR from average.
The chicken:
Chicken Breasts: I use boneless, skinless chicken breasts. Boneless, skinless thighs would also be a great choice. If using chicken breasts, tenderize the meat to get even, thinner pieces, which will ensure each bite is as soft and tender as the next.
Spices: I used kosher salt, dry Italian seasoning, a blend of fresh oregano, rosemary & thyme, smoked paprika, and black pepper.
The sauce:
Heavy Cream and Half & Half: I use a 1/2 cup of each as the base of my sauce. You can use 1 cup of heavy cream (only) for a richer base, but I prefer mine to be just a little lighter.
Parmesan Cheese: I mix grated parmesan cheese in with my sauce, and it gives it the best flavor!
Cornstarch: Thickens the sauce to make it creamier.
Minced Garlic: Because garlic always makes savory recipes taste better!
The extras:
Sun Dried Tomatoes: I use sundried tomatoes packed in oil, and I chop them (coarsely) because, for this recipe, the smaller pieces of sun dried tomatoes are the perfect size for a burst of flavor without the flavor being too overpowering.
Chopped Spinach & Kale: Use a mix of fresh baby spinach and kale for this one. Frozen will make your sauce watery.
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