This Crockpot Tuscan Chicken has juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
Table of Contents
This Baked Tuscan Chicken combines some of my favorite flavors into one delicious dish! There are days though that it feels really nice knowing that dinner is cooking away in the slow cooker (and we all love this Slow Cooker Chicken Breast!)
Enter this Crockpot Tuscan Chicken Recipe. It’s the best of both worlds!
This recipe takes just 10 minutes to prep and takes Tuscan chicken to whole new level. The chicken breast is cooked low and slow in the crockpot doused in a rich, creamy, and flavorful sauce.
I love to serve the finished chicken sliced over a pile of cooked Buttered Noodles and topped off with a scoop of extra cream sauce! These Roasted Green Beans or Honey Glazed Carrots are great way to add veggie to your plate as well 😉
Want to make it in the Instant Pot? Try these Creamy Italian Instant Pot Chicken Breasts!
Ingredients Needed:
- Chicken Breasts: I use boneless and skinless chicken breasts for this recipe.
- Seasonings: we’re seasoning the chicken with a simple blend of salt, Italian seasoning, paprika, and black pepper.
Sauce
- Heavy Cream: the base for the cream sauce. You can lighten it up with half-and-half, but the sauce won’t be as rich and creamy.
- Cornstarch: helps thicken the sauce as it cooks.
- Minced Garlic: use freshly minced garlic for the best flavor.
- Salt and Black Pepper: since the chicken is plenty seasoned, we just need a little salt and pepper to spice up the cream sauce.
- Sun Dried Tomatoes: be sure to chop the sun dried tomatoes into smaller pieces so they incorporate well into the sauce.
- Parmesan Cheese: use freshly shredded parmesan for the best flavor.
- Chopped Spinach: I recommend using fresh spinach for this recipe. Frozen spinach will water down the sauce, so be sure to thaw and squeeze it out if you are using it.
How to Make Crockpot Tuscan Chicken
This Crockpot Tuscan Chicken is a simple, flavorful dinner that takes just 10 minutes to prep!
- Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
- Make the sauce: In a bowl, mix cream, garlic, cornstarch, salt, and pepper. Whisk until smooth, then add in the sun dried tomatoes and cheese.
- Combine and cook: Place the seasoned chicken into the slow cooker, pour the sauce over top, and cook on low until the internal temperature is 165ºF. Don’t overcook! Overcooked chicken is dry and flavorless. Stir in the spinach just before serving.
FAQs & Tips
Yes! It is totally fine to put the raw chicken right in the slow cooker. If you would prefer to take the extra step to sear the chicken before slow cooking, feel free. It doesn’t hurt but also isn’t necessary.
When it comes to cooking chicken in the slow cooker, lower and slower is the way to go for a more tender texture. However, if you’re lower on time and would rather cook on high, that will work as well. Just be sure not to overcook! Cooking on high usually requires only half the time.
No. It is not considered safe to cook frozen chicken in the crockpot. If all you have is frozen chicken, you should thaw it in the fridge first before cooking it in the crockpot. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.
Leftover Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
Serving Suggestions
My favorite way to serve this crockpot chicken is sliced over pasta with extra cream sauce. You can serve it over plain fettuccine or linguine or with Buttered Noodles for some extra flavor!
It is also delicious paired with this Creamy Cheese Tortellini or Instant Pot Jasmine Rice.
Tuscan Chicken is also great on its own with a side of Air Fryer Broccoli, Roasted Vegetables, or Garlic Mashed Potatoes.
Got leftover spinach? Try this Spinach Stuffed Chicken Breast next!
More Crockpot Chicken Recipes
Crockpot Tuscan Chicken
written by Ashley Fehr
Ingredients
- 4 boneless skinless chicken breasts (about 1.5-2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Sauce
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes chopped
- ¼ cup shredded Parmesan cheese
- ½ cup chopped fresh spinach
Instructions
- Place chicken breasts in a 2.5-4 quart slow cooker.
- Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
- Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
- Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
- Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
- Remove from the crockpot and serve with pasta or as desired.
Notes
- You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
- You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
- Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand.
Nutrition Information
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Ciara says
Can I substitute flour for the cornstarch?
The Recipe Rebel says
Hi Ciara! Maybe? I just haven’t tested it with the flour only cornstarch. The cornstarch reacts slightly different in recipes than flour but they both can thicken sauces. If you decide to experiment with flour, I’d love to know how it turns out!
Tammy says
I made this for supper it was delicious!!I will make it again!
The Recipe Rebel says
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
Carrie Ragion says
Can I use grated Parmesan cheese instead of shredded? I accidentally got grated at the store, I’m bummed! Looking for things my 18 month old with eat, hoping he likes this one. I’m not much of a cook so pray it comes out good for me lol.
The Recipe Rebel says
Hi Carrie, it should be okay. Enjoy!
Andrea says
Gave this a whirl last night. Followed instructions, took about 3.5 hours for 2.25 lbs of chicken breast. Heavy cream curtled on me, not sure why. I did notice that the sauce had to be scooped onto the chicken when adding to Crock-Pot. It was too thick to pour. Taste was on point though even though the sauce separated out. Will definitely be saving this recipe and trying again.
The Recipe Rebel says
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Barry says
Doubled the sauce and it was a great hit
Took my cholesterol pill and smiled
Yum
The Recipe Rebel says
So glad you enjoyed it Barry!
Cathy says
Made this a week ago exactly as the recipe was written, and it was fabulous! Even my picky teenager loved it so much he requested it again tonight! Thanks so much for the recipe!
The Recipe Rebel says
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
Donna says
This recipe is wonderful! I have had the most difficult time getting chicken breasts to be moist and tender in any recipe lately, but this time the breasts were very tender and moist!
The Recipe Rebel says
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
Glenna says
WOW!!!! This dish is super easy and seriously delicious!! At the 3 hour mark I added a little more of the sun dried tomatoes and some of the oil, salt and pepper and cooked it for another hour. YUMMY!!
The Recipe Rebel says
Hi Glenna! So glad you enjoyed the recipe! Thank you for this kind review!
Ingelore De Wit Jackson says
Tried it today and it was absolutely delicious. My crockpot cooks everything very fast. The chicken was ready in two hours. Very tender and soo easy to do. Will definitely make it again. Thank you for a lovely recipe.
The Recipe Rebel says
Hi Ingelore! So glad you enjoyed the recipe! Thank you for this kind review!
carl says
the green beans burned at 400° for 25 minutes. every other recipe in the world calls for green beans to be air fried at 375 for 10 or 15 minutes. My green beans came out burned! SMH. and I didn’t even preheat it to 400°. lol
The Recipe Rebel says
Hi Carl. I’m slightly confused. The recipe you are commenting on is a chicken recipe. If you are referring to my air fryer green bean recipe they only cook for 5 minutes (not sure where you are getting the 25 minutes). If you are referring to my roasted green beans, they cook in 15 minutes (so again I’m not sure where you are getting your times from).
Melissa says
No offense to this recipe but this isn’t a crockpot recipe. Chicken doesn’t take 2.5-3.0 hours. I’ve made this and it’s dry. Maybe with a bone in chicken like thighs? Definitely not breasts. My family is used to moist chicken and this was dry. Flavor obviously great but don’t use breasts in that period of time. Breasts in this recipe would do well in a large saucepan. Thank you though for your share.
The Recipe Rebel says
Sorry to hear that you had trouble with the recipe, Melissa. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
Camellia Roseman says
Tried this recipe today and it was amazing! Juicy and delicious. Thank you for sharing this recipe! I am not sure why some think it was dry?? Fabulous! Restaurant quality.
The Recipe Rebel says
Hi Camellia! So glad you enjoyed the recipe! Thank you for this kind review!
Ruth says
We loved it
The Recipe Rebel says
Hi Ruth! So glad you enjoyed the recipe! Thank you for the kind review!
Nancy says
I used 1/2 & 1/2 but it curdled(it was all I had). I will make again & add just a bit more Italian seasoning. I used dried tomatoes & fresh cherubs cut in half. The chicken breasts were perfect, needed more sauce. My chicken breasts were big so probably needed to double the sauce. Maybe add mushrooms too?
The Recipe Rebel says
Hi Nancy! Thanks for the feedback!
Kylie Cochran says
My crockpot is a 7 quart. Does this matter?
The Recipe Rebel says
Hi Kylie! It might affect the timing some other than that it should be okay to use.
Lizzy says
I also have a 7 quart. How long should I cook this for then?
The Recipe Rebel says
Hi Lizzy! I can’t specifically say because this has been tested out in a smaller crockpot as stated in the recipe. But I would start watching the internal temperature at around 2 hours. Hope this helps!
Sjhanson says
This was such a great easy recipe, really easy to add your own little twist. I seasoned the chicken and seared it first then added a little here and there and it was perfect. This was so much easier than doing it all in the pan like I was going to. Thank you!
The Recipe Rebel says
Hi Sjhanson! So glad you enjoyed the recipe! Thank you for this kind review!
Mindy says
My sauce is to runny. How can I make it thicker?
The Recipe Rebel says
Hi Mindy! I haven’t had this problem, but maybe try reducing it on the stove?