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Slow Cooker Tuscan Chicken with Sun-Dried Tomatoes and Spinach

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Calories: 306
Ingredients Method Notes

Ingredients
  

Chicken and Aromatics
  • 6 pieces chicken breasts boneless, skinless
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a gentle warmth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Sauce and Vegetables
  • 1 can crushed tomatoes 14.5 oz
  • 1/2 cup sun-dried tomatoes oil-packed, chopped
  • 1 cup chicken broth low sodium
  • 1 bunch fresh spinach about 4 oz
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried thyme

Method
 

Season and Layer
  1. Pat the chicken breasts dry with paper towels, then season both sides with olive oil, garlic powder, oregano, basil, red pepper flakes, salt, and pepper.
  2. Pour the crushed tomatoes, sun-dried tomatoes, chicken broth, and thyme into the slow cooker. Place the seasoned chicken breasts on top of the sauce.
Cook and Finish
  1. Cover and cook on low for 7 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
  2. Stir in the fresh spinach and balsamic vinegar, cover, and let the residual heat wilt the spinach for about 10 minutes — this keeps it vibrant instead of mushy.

Notes

Pat the chicken dry with paper towels before seasoning — this little step helps the herbs stick and prevents steaming. If your sun-dried tomatoes are packed in oil, reserve a spoonful to drizzle over the dish right before serving for that extra Tuscan richness.