Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup spinach leaves
- 4 cloves garlic, minced
- 1 onion, diced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
- Fresh basil leaves, for garnish (optional)
Instructions:
Season the chicken breasts with salt, pepper, dried thyme, dried oregano, and dried basil. Place the seasoned chicken breasts at the bottom of the crockpot.
Add the chopped sun-dried tomatoes, minced garlic, diced onion, and spinach leaves on top of the chicken.
In a separate bowl, whisk together the chicken broth and heavy cream. Pour this mixture over the chicken and vegetables in the crockpot.
Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
Once the chicken is cooked, use two forks to shred it into smaller pieces or leave it whole if desired.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Serve the Crockpot Tuscan Chicken over cooked pasta, rice, or with crusty bread. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
Enjoy your flavorful and creamy Crockpot Tuscan Chicken!
Note: You can add other ingredients such as mushrooms or artichoke hearts to enhance the flavors of the dish. Feel free to customize it to your liking.
