Chicken-Poultry/ Crockpot-Slow Cooker/ Dinner for Two

Slow Cooker Garlic Tuscan Chicken and Penne Recipe for Two

Slow Cooker Garlic Tuscan Chicken and Penne

Slow Cooker Garlic Tuscan Chicken is coated in a light and creamy Parmesan cheese sauce filled with garlic, baby bella mushrooms, onion, cherry tomatoes, and spinach! This has really great flavor and is all done in one pot.

Scroll to the bottom for a full recipe card.

I based this recipe off my Garlic Orzo Tuscan Shrimp but changed it up a little bit using chicken and penne and adapted it to use the crockpot slow cooker.

How to make Slow Cooker Garlic Tuscan Chicken and Penne:

Slice the onion and then cut the slices in half. Slice the mushrooms if they aren’t already sliced.

sliced mushrooms and onions for Tuscan Chicken

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Add the melted butter, chicken stock, garlic, onion, and mushrooms into a 4 quart crockpot slow cooker. Click for a 4 quart crockpot slow cooker.

Butter, chicken stock, garlic, onion, and mushrooms in a crockpot.

Place the chicken over the top of the crockpot contents.

Sprinkle the Italian seasoning, salt, and pepper into the crockpot slow cooker.

Chicken sprinkled with Italian herbs, salt, and pepper in a crockpot.

Cover and cook on low for 7 hours.

Remove the chicken to a cutting board. Keep the chicken whole or shred it with two forks.

Slice the tomatoes in half.

Cherry tomatoes cut in half with a knife and pile of baby spinach

To the crockpot, add in the baby spinach leaves, tomatoes and pasta.

Tuscan Chicken ingredients in a crockpot.

Return the chicken to the crockpot. If it’s shredded, stir it in. If it’s whole, set it on top of the other contents.

Tuscan Chicken and ingredients in a crockpot slow cooker.

Recover the slow cooker and continue cooking for about 30 minutes or until the pasta is cooked.

Stir in the heavy cream and Parmesan cheese.

Divide between two bowls and serve garnished with fresh parsley and extra Parmesan if desired.

Slow Cooker Garlic Tuscan Chicken and Penne Recipe for Two

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Slow Cooker Garlic Tuscan Chicken and Penne

Slow Cooker Garlic Tuscan Chicken and Penne

Slow Cooker Garlic Tuscan Chicken is coated in a light and creamy Parmesan cheese sauce filled with garlic, baby bella mushrooms, onion, cherry tomatoes, and spinach! This has really great flavor and is all done in one pot.

Prep Time 5 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 35 minutes

Ingredients

  • 2 Tablespoon butter (melted)
  • 1 cup chicken stock
  • 3 teaspoons minced garlic
  • 2 boneless chicken breasts (about 4 ounces each)
  • 1 small yellow onion
  • 4 ounces baby bella mushrooms, or button mushrooms
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • 1 1/2 cups baby spinach leaves
  • 8 cherry tomatoes (optional)
  • 1 cup penne or other pasta (uncooked)
  • 1/2 cup heavy cream
  • 1/2 cup fresh grated Parmesan cheese (plus some for garnish if desired)
  • 1 Tablespoon fresh parsley for garnish

Instructions

  1. Slice the onion and then cut the slices in half. Slice the mushrooms if they aren’t already sliced.
  2. Add the melted butter, chicken stock, garlic, onion, and mushrooms into a 4 quart crockpot slow cooker. Click for a 4 quart crockpot slow cooker.
  3. Place the chicken over the top of the crockpot contents.
  4. Sprinkle the Italian seasoning, salt, and pepper into the crockpot slow cooker.
  5. Cover and cook on low for 7 hours.
  6. Remove the chicken to a cutting board. Keep the chicken whole or shred it with two forks.
  7. Slice the tomatoes in half.
  8. To the crockpot, add in the baby spinach leaves, tomatoes and pasta.
  9. Return the chicken to the crockpot. If it’s shredded, stir it in. If it’s whole, set it on top of the other contents.
  10. Recover the slow cooker and continue cooking for about 30 minutes or until the pasta is cooked.
  11. Stir in the heavy cream and Parmesan cheese.
  12. Divide between two bowls and serve garnished with fresh parsley and extra Parmesan if desired.

Notes

  • Chicken can be thawed or frozen.
  • Even though we pictured the chicken whole, we prefer it shredded and mixed in.

Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 852 Saturated Fat: 26g Cholesterol: 209mg Sodium: 843mg Carbohydrates: 61g Fiber: 4g Sugar: 8g Protein: 48g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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1 Comment

  • Reply
    Albert Bevia
    April 10, 2018 at 10:29 am

    This dish looks truly amazing, love all the combination of ingredients, from the baby bella mushrooms to the spinach, this must be so good! thanks for the recipe 🙂

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