Poultry

Slow Cooker Tuscan Chicken

A beautiful addition to anything from a party menu to a quick weeknight supper, this slow cooker dish uses jarred sun-dried tomatoes to build flavor. A bit of Challenge Butter, cream, parmesan and fresh spinach do the rest.

Prep

Cook

Servings

Level

Easy

Ingredients

2 pounds boneless skinless chicken breasts
kosher salt
freshly ground black pepper
1 Tablespoon olive oil
2 Tablespoons Challenge Butter
2 garlic cloves, minced
1 (8 ounces) jar sun-dried tomatoes, drained and chopped
½ cup low-sodium chicken stock
1 Tablespoon all-purpose flour
1 cup heavy cream
¾ cup grated parmesan
2 cups baby spinach

Directions

1

Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until browned on both sides, about 10 minutes. Transfer to slow cooker.
2

Add butter, garlic, sun-dried tomatoes and chicken stock.
3

Cover and cook on low for 6 hours or high for 2 hours. Transfer chicken to a plate.
4

Place flour in a medium bowl and carefully mix in a few tablespoons of hot cooking liquid. Whisk smooth and return the slurry to the slow cooker. Stir in heavy cream and simmer for 3- 5 minutes, or until thickened.
5

Stir in parmesan and spinach and cook until wilted. Return chicken to pot and coat with sauce. Serve immediately.
!

Instant Pot directions: Use Instant Pot’s “Sauté” setting to brown the chicken according to Step 1. Add everything in Step 2 to the pot, then secure the lid and close the pressure valve. Cook on manual for 10 minutes at high pressure. After the timer goes off, use a quick release to release the pressure. Remove the lid and transfer chicken to a plate. Continue with the recipe in step 4.