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.







  • 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


  • 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.

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