EFK Tested
Erickson Slow Cooker Tuscan Chicken
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6 servings
- Cuisine
- Italian
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Season chicken with salt, Italian seasoning, and pepper. Add to slow cooker with garlic, stock, and sun-dried tomatoes.
- 2. Cook on LOW 4 to 5 hours until chicken reaches 165°F.
- 3. Stir in cream and Parmesan.
- 4. Add spinach, cover, and cook 10 to 15 minutes until wilted and sauce is hot.
- 5. Taste and season before serving over pasta, mashed potatoes, or rice.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗