Slow Cooker Creamy Tuscan Chicken with Rice

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning

• ½ tsp paprika

Sauce Ingredients

• 1 cup heavy cream

• 1 cup chicken broth

• 1 cup grated Parmesan cheese

• 1 cup sun-dried tomatoes (drained and sliced)

• 3 cloves garlic, minced

• 1 small onion, diced

• 2 cups fresh spinach

• 1 tbsp Dijon mustard (optional but amazing)

• ½ tsp red pepper flakes (optional)

For the Rice

• 2 cups cooked white rice OR

• 1 ½ cups uncooked long-grain rice + 2 cups extra broth (see notes for slow-cooker rice method)

Instructions

1. Season the Chicken

Season chicken with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.

2. Build the Sauce

In the slow cooker, add:

• heavy cream

• chicken broth

• Parmesan

• sun-dried tomatoes

• garlic

• onion

• Dijon

• red pepper flakes

Whisk or stir to combine.

3. Add Chicken

Place seasoned chicken into the creamy mixture.
Spoon some sauce over the top.

4. Slow Cook

Cook on:

• LOW for 5–6 hours
  OR

• HIGH for 2½–3 hours

Chicken should be tender and easy to shred or slice.

5. Add Spinach

Stir in the spinach during the last 10 minutes of cooking until wilted.

6. Serve With Rice

Spoon the creamy Tuscan chicken and sauce over warm cooked rice.
(Or use slow-cooker rice—see notes.)