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Healthy Slow Cooker Tuscan Chicken - Creamy, Comforting, and Light

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Seasoning base: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, 1/2 teaspoon smoked paprika (optional)
  • Aromatics: 4 cloves garlic, minced; 1 small yellow onion, finely chopped
  • Sun-dried tomatoes: 1/2 cup, drained and chopped (oil-packed preferred, blotted)
  • Spinach: 4 cups fresh baby spinach (about 4 ounces)
  • Mushrooms (optional but lovely): 8 ounces cremini or white mushrooms, sliced
  • Chicken broth: 1 1/2 cups low-sodium chicken broth
  • Light creaminess: 4 ounces reduced-fat cream cheese, softened; 1/2 cup plain Greek yogurt (2% or 5%)
  • Parmesan: 1/4 cup freshly grated Parmesan cheese
  • Olive oil: 1 tablespoon (for sautéing, optional)
  • Lemon: Zest and juice of 1/2 lemon
  • Fresh herbs (optional): Chopped parsley or basil for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika.
  2. Optional flavor boost: If you have 5 extra minutes, heat olive oil in a skillet over medium-high and sear the chicken 2 minutes per side. This adds color and deeper flavor but isn’t required.
  3. Layer the slow cooker: Add the chopped onion, garlic, mushrooms (if using), and sun-dried tomatoes to the bottom. Place chicken on top.
  4. Make the light sauce base: In a bowl, whisk chicken broth with softened cream cheese until fairly smooth. It won’t be perfect, and that’s fine. Pour over the chicken.
  5. Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F internally.
  6. Shred or slice: Remove the chicken to a plate. Shred with two forks or slice into thick pieces, then return to the pot.
  7. Add the greens: Stir in the spinach, Greek yogurt, Parmesan, lemon zest, and a squeeze of lemon juice. Stir until spinach wilts and the sauce is creamy. Taste and adjust salt or lemon as needed.
  8. Serve: Spoon over whole-grain pasta, brown rice, quinoa, or cauliflower mash. Garnish with parsley or basil.