Slow Cooker Creamy Tuscan Chicken. Creamy tender chicken in prosciutto, mushroom, and sundried tomato cream sauce. Comfort food made in a slow cooker.
Keyword: slow cooker creamy tuscan chicken
4Chicken Breasts, cut into bite-size pieces(about 1 ½ - 1 ¾ lbs.)
4Garlic Cloves, finely diced(or ½ teaspoon Garlic Powder)
1cupChicken Broth (plus more to thin sauce, if desired)
¾cup Sundried Tomatoes, chopped(from a jar in oil, drain oil before adding)
8ounce Cream Cheese, softened
¾cupParmesan Cheese, grated
Add bite-size chicken breast to the slow cooker. Add garlic, pepper, chicken broth, and sundried tomatoes. Set on the low or high setting. Cook for 3 hours on high or 4-5 hours on low.
While cooking, heat a large skillet over medium heat. Add butter and let it melt. Add onions and let soften for 5-7 minutes. Add mushrooms and continue to cook until softened, another 5-7 minutes. Add prosciutto and cook for 2 minutes. Set aside.
With 45 minutes left of cooking time, add mushroom prosciutto mixture and cream cheese. Let it melt.
After the cream cheese has melted, check for seasonings. Add salt and more pepper if needed. Sprinkle parmesan cheese all over the chicken, while it is still hot. Serve with fresh basil. May serve with mashed potatoes, vegetables, or pasta.
Check for seasonings and add salt as needed. Chicken broths can vary in the amount of salt so that is why there is no set salt amount listed in the directions.