15-Minute Slow Cooker Italian Chicken
Creamy Italian-seasoned chicken and potatoes cooked hands-off in a slow cooker until tender. Basil pesto, roasted red peppers, and fresh spinach add bright flavor to a comforting one-pot meal. Ideal for weeknight dinners when you want restaurant-quality results with minimal effort. This version uses a cream-based sauce rather than tomato, making it rich and elegant enough for company yet simple enough for busy families.
Ingredients
- 4 boneless skinless chicken breasts, halved lengthwise
- 15 fingerling potatoes, small whole
- ½ cup low sodium chicken broth
- ⅓ cup heavy cream
- 2 Tbsp corn starch
- 1 tsp basil pesto
- ½ tsp salt
- ½ tsp garlic, minced
- ⅛ tsp black pepper
- 1 cup fresh spinach, finely chopped
- ½ cup roasted red peppers from jar, dicedsun-dried tomatoes0.33 cupvegetables
tangier, more concentrated flavor
Instructions
- 1
Place chicken breasts and potatoes in slow cooker.
- 2
Whisk together broth, cream, corn starch, pesto, salt, garlic, and pepper in a bowl.
- 3
Stir spinach and roasted red peppers into the mixture.
- 4
Pour sauce over chicken and potatoes in slow cooker.
- 5
Cover and cook on high until potatoes are tender, then serve.
Tips
Don't lift the lid during cooking; each peek adds 15-20 minutes to cook time. Trust the process for perfectly tender potatoes.
For thicker sauce, increase corn starch by 1 Tbsp. For thinner, reduce by 1 Tbsp or add broth.
Halving chicken breasts ensures even cooking and easier plating compared to whole breasts.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium-low heat, stirring occasionally.
Assemble ingredients in slow cooker insert up to 8 hours ahead. Refrigerate insert, then place in base and cook as directed. Add 10-15 minutes if starting from cold.
Serve in shallow bowls to showcase sauce. Pair with crusty bread, polenta, or egg noodles to soak up cream sauce. Finish with fresh basil if desired.
Common Mistakes
Do not skip whisking corn starch into liquid to avoid lumpy, grainy sauce.
Do not overcook on high setting beyond 4 hours to prevent mushy potatoes and overcooked chicken.
Do not stir spinach directly into raw mixture before cooking to avoid browning and bitterness; add during liquid whisking step.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
tangier, more concentrated flavor
FAQ
Can I use bone-in chicken thighs instead?
Yes, but increase cook time by 1-2 hours on low or 30-45 minutes on high. Thighs are fattier and release more moisture, so you may need to reduce cream by 2 Tbsp or increase corn starch by 1 Tbsp.
What if my sauce is too thin or too thick?
Thin sauce: mix 1 Tbsp corn starch with 2 Tbsp water, stir into hot liquid, cover and cook 20 minutes. Thick sauce: stir in broth or cream 1/4 cup at a time until desired consistency.
How long does this keep in the freezer?
Up to 3 months in airtight container. Thaw overnight in fridge, then reheat gently on stovetop over medium-low heat. Sauce may separate slightly; stir well to recombine.