You catch the smell through the steam vent and suddenly you are starving. That rich aroma of garlic and sun dried tomatoes kinda pulls you closer to the kitchen. It9s one of those smells that makes your stomach grumble real loud even if you just ate a little while ago.
As you wait for the float valve to drop signaling pressure release, you already recall all the good times you had making this dish before. The easy steps let you focus on whatever else you got going on instead of babysitting the pot. It9s comfort food done right with the broth depth that hits just right.
You feel that steam cues you to get your plate ready. The blend of creamy Parmesan and fresh spinach is something you gotta try if you haven9t already. Once you taste it, you9ll be thinking how this is an all-time favorite for your dinner rotation.
The Real Reasons You Will Love This Method
- You get tender chicken breasts cooked perfectly by the pressure build inside the pot.
- The flavors of sun dried tomatoes and garlic really soak into the meat while it cooks.
- The creamy broth has such a depth from the Parmesan and chicken stock it9s almost like a sauce.
- You don9t need to watch over it ca the float valve and steam cues handle the timing for you.
- The spinach added at the end wilts just right without getting mushy, keeping fresh texture.
Your Simple Ingredient Checklist
- 4 boneless, skinless chicken breasts seasoned with Italian seasoning, salt, and pepper.
- 4 cloves garlic minced nice and fine for that punch of flavor.
- 1 teaspoon Italian seasoning store-bought or homemade, whatever you like.
- 8.5 oz. sun dried tomatoes drained and chopped. This little jar9s the star of the dish.
- ½ cup low-sodium chicken stock to build that savory broth depth.
- 1 cup heavy cream, this makes the sauce smooth and luscious.
- ½ cup freshly grated Parmesan cheese. Fresh is the way to go here for best melt.
- 1 cup baby spinach chopped, added last so it stays lively and green.
The Full Pressure Cooker Journey
First, season those chicken breasts with your Italian seasoning, salt, and pepper. You wanna make sure each piece is coated well so every bite counts. For more flavor-packed chicken recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa that also makes use of slow cooking for a tender result.
Then, place the chicken in the bottom of your Crockpot insert. Spread them out so they cook evenly and soak up all that goodness.
Next, sprinkle the minced garlic and chopped sun dried tomatoes right over the top of the chicken. That9s gonna bring all the flavor right into the meat.
Pour in your half cup of low sodium chicken stock and then the heavy cream on top. This combo is what creates your creamy broth that's gonna get super tasty.
After that, sprinkle the freshly grated Parmesan cheese evenly over everything. It melts down and thickens the sauce real nice.
Cover your pot and set it on low for 4-5 hours or high for 2-3 hours. This is when the pressure build inside tenderizes the chicken and blends the flavors like a dream.
About 30 minutes before you're ready to eat, stir in the chopped baby spinach. Close the lid and let it wilt just a little so it stays fresh but not soggy. Then you do a natural release, watch the float valve drop, and boom you7re ready to dig in.
Quick Tricks That Save Your Time
- Use pre-minced garlic from a jar if you7re short on prep time. It works real good and saves chopping.
- Grab pre-chopped sun dried tomatoes from the store, makes life easier without losing flavor.
- Freeze your chicken stock in ice cube trays ahead of time. That way you just pop out the right amount and don7t gotta guess.
What It Tastes Like Fresh From the Pot
You notice the first bite hits with a creamy richness that kinda warms you from the inside out. The Parmesan and heavy cream give it that smooth texture like you7re eating something fancy.
The chicken itself is tender and juicy, soaking up all the sun dried tomato and garlic flavor so you get little bursts of zest in every mouthful. It7s filling without being heavy.
The spinach adds a touch of freshness and color that balances the creaminess. You recall how the broth depth blends with those greens giving the whole dish a nice lift.
Keeping Leftovers Fresh and Ready
- Store your leftover chicken in an airtight container in the fridge. It7ll last around 3-4 days real good.
- If you want to freeze some, portion it out and use freezer-safe containers or bags. Good for up to 3 months.
- To reheat, warm gently in a saucepan over low heat so you don7t break the creamy sauce.
- You can also microwave leftovers covered loosely but stir halfway through to keep the heat even.
What People Always Ask Me
- Can I use thighs instead of breasts? Yes, you can. Thighs stay juicier for longer but might need a little more cook time. For other juicy chicken options, take a look at our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels that also highlight great use of fresh ingredients.
- Do I have to use fresh spinach? Fresh is best for texture but frozen can work if you add it at the end and cook longer to wilt.
- How do I know when the pressure is building? You7ll see steam cues starting and then the float valve rises. That means the pot is sealing and cooking.
- Can I skip the natural release? It7s not ideal cause the chicken stays juicy and flavors meld better this way. Quick release might dry things out.
- Is it okay to add the Parmesan early? Parmesan melts best if you add it before cooking starts but too early might make it grainy, so sprinkling it just before sealing the lid is best.
- How creamy will the sauce be? The heavy cream and Parmesan create a thick, velvety sauce. If you want it thinner, add more chicken stock next time.
Crockpot Tuscan Chicken Pressure Cooker Recipe
Equipment
- 1 Crockpot
Ingredients
Main Ingredients
- 4 Boneless, skinless chicken breasts seasoned with Italian seasoning, salt, and pepper
- 4 cloves Garlic minced
- 1 teaspoon Italian seasoning
- to taste Kosher salt and freshly ground black pepper
- 8.5 oz Sun dried tomatoes drained and chopped
- 0.5 cup Low-sodium chicken stock
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese freshly grated
- 1 cup Baby spinach chopped
- Fresh parsley or basil optional, for garnish
Instructions
Instructions
- Spray the crockpot insert with nonstick spray.
- Add the chicken and sprinkle the garlic, Italian seasoning, salt, and pepper on top.
- Add the sun dried tomatoes and chicken stock.
- Cook on high for 4 hours or until the chicken is cooked through.
- Remove the chicken from the crockpot and set aside.
- To the crockpot, whisk in the heavy cream and Parmesan cheese. Stir in the spinach and cook until wilted.
- Return the chicken to the crockpot to re-warm.
- Serve with fresh parsley or basil.
