Ben's kitchen / Creamy Tuscan Chicken
Creamy Tuscan Chicken
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Sun-dried tomatoes and a full block of cream cheese melt into the cooking liquid over six hours, turning into a sauce so silky it coats the back of a spoon. The chicken shreds right in the pot, soaking up every bit of garlic and Italian seasoning along the way. Lifting the lid at dinner time fills the kitchen with something that smells like it took all day — because it did, and you barely touched it. Serve over egg noodles or rice on a Tuesday when nobody has the energy for anything complicated.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into chunks
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
Instructions
Load the Slow Cooker
- Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker. Season the chicken lightly with salt and black pepper.
- In a bowl, stir together the condensed cream of chicken soup and chicken broth until combined, then pour the mixture over the chicken. Scatter the minced garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes evenly on top.
- Place the chunks of cream cheese directly on top of everything — no stirring needed at this stage. Put the lid on, set the slow cooker to LOW, and cook for 5 to 6 hours (or HIGH for 3 to 3.5 hours).
Finish and Serve
- When the cook time is up, use two forks to shred the chicken right in the pot, then stir everything together until the cream cheese is fully incorporated and the sauce is smooth and creamy. Add the baby spinach and stir it in — it will wilt within 2 minutes from the residual heat.
- Stir in the grated Parmesan, taste for seasoning, and add salt or pepper as needed. Serve over egg noodles, rice, or mashed potatoes, spooning plenty of the sauce over the top.
Chef's tips
- Use full-fat cream cheese straight from the fridge — no need to soften it. Dropping it in cold actually helps it melt evenly and prevents the sauce from getting greasy.
- Do not open the lid during cooking. Every peek adds 20 to 30 minutes of cook time and lets out the steam that keeps the sauce from scorching around the edges.
- If the sauce looks a little thin after shredding, turn the slow cooker to HIGH with the lid off for 15 minutes. It tightens up quickly.
Nutrition (per serving, estimated)
430calories
39gprotein
9gcarbs
26gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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