Creamy Tuscan Chicken and Spinach Slow Cooker Pasta
This Creamy Tuscan Chicken and Spinach Slow Cooker Pasta is SO EASY! Tender chicken, creamy sauce, and fresh spinach come together for a comforting, hands-off meal.
Equipment
- Large Skillet
- Slow Cooker
- Pot
Ingredients
- 2 pounds chicken breasts boneless and skinless
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 cups fresh spinach chopped
- 1 cup parmesan cheese grated
- 12 ounces pasta of choice
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Prepare the Chicken
- Season chicken breasts generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes on each side until golden crust forms. Transfer chicken to slow cooker.
Combine the Sauce Ingredients
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth and heavy cream, scraping browned bits from pan. Stir in chopped sun-dried tomatoes and a pinch of salt and pepper. Simmer gently for 2-3 minutes.
Slow Cook the Chicken
- Pour creamy tomato sauce over chicken breasts in slow cooker. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
Shred the Chicken and Add Spinach
- Remove chicken from slow cooker and shred using two forks. Return shredded chicken to slow cooker. Add chopped spinach and parmesan cheese, stirring until spinach wilts and cheese melts into sauce.
Cook the Pasta
- Cook pasta in salted boiling water according to package instructions until al dente. Drain pasta, reserving some pasta water.
Combine Pasta with Sauce
- Add cooked pasta to slow cooker and gently toss to coat noodles in creamy Tuscan sauce. Add reserved pasta water if sauce is too thick to reach desired consistency.
Serve and Enjoy
- Serve hot, garnished with extra parmesan or fresh herbs if desired. Pairs well with a simple side salad or crusty bread.
Notes
- For best flavor, sear chicken before slow cooking to lock in juices.
- Cook pasta al dente as it will finish cooking when mixed with the sauce.
- Add spinach at the end to keep its vibrant color and fresh texture.
- Use heavy cream for a rich, creamy sauce; substitute with coconut milk for dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.