Imagine the irresistible aroma of tender chicken, sweet sun-dried tomatoes, and a generous swirl of creamy sauce coming together in your kitchen—all without fuss. This simple yet indulgent Creamy Tuscan Chicken Bake is designed for your 9×13 slow cooker, so you can savor big flavors with minimal prep time. It’s perfect for cozy weeknights, potlucks, or any night you crave a hearty meal without the hassle.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup sliced sun-dried tomatoes (packed in oil, drained)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cups fresh spinach leaves, roughly chopped
Instructions
First, lightly coat your 9×13 slow cooker insert with nonstick spray or a thin layer of oil, ensuring easy cleanup later. Arrange the chicken breasts in a single layer across the base. Sprinkle them with salt, pepper, oregano, and basil, making sure every piece has a hint of fragrant herbs. If you like a little kick, feel free to toss in a pinch of crushed red pepper flakes.
Next, scatter the sun-dried tomatoes on top and pour in the chicken broth. Cover the slow cooker and set it to cook on low heat for about four hours, or until the chicken is just cooked through. After you’ve confirmed the chicken is fork-tender, stir in the heavy cream. Gently incorporate the mozzarella and Parmesan cheeses, letting them melt seamlessly into the sauce.
Now is the perfect time to fold in the spinach. Give it a few minutes to wilt in the sauce, gently stirring so everything mingles together. If the sauce seems too thick, add a splash more chicken broth; if it’s too thin, simmer uncovered for a few additional minutes until it reaches your desired consistency.
Once the sauce becomes creamy and the spinach is wilted, you’re ready to serve. Use a large spoon to dish out generous portions of chicken and sauce, pairing it with crusty bread, pasta, or even a handful of baby potatoes to soak up every drop of that savory, Tuscan-inspired goodness.
This Creamy Tuscan Chicken Bake is a crowd-pleaser for anyone craving a comforting dinner with minimal prep and cleanup. Because there’s no complicated layering or excessive chopping required, it’s an excellent option for busy families, work-from-home lunches, or weekend gatherings. For a lighter twist, experiment with half-and-half instead of heavy cream, or swap out the chicken for turkey cutlets.
If you’re eager to boost the veggies, add sliced mushrooms or zucchini, and feel free to garnish with fresh basil. With so many options, this 9×13 Crock Pot wonder is bound to become a weeknight staple in your home—full of flavor, warmth, and convenience.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
