Crockpot Tuscan Chicken

Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4 servings

Jump to Recipe

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!

Find more Easy Crockpot Chicken Breast Recipes here or check out this Crockpot Creamy Garlic Chicken next!

overhead image of crockpot tuscan chicken in white slow cooker

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 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 for this Tuscan Crockpot Chicken Recipe:

ingredients needed for crockpot tuscan chicken
  • 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.


  • 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.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

How to Make Crockpot Tuscan Chicken Breasts

This crock pot chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep!

  1. Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
  2. 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.
  3. 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 for Crockpot Chicken Recipes

Can you put raw chicken in a slow cooker?

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.

Is it better to cook chicken on high or low in the crockpot?

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.

Can I use frozen chicken?

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 making any slow cooker chicken recipes. 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.

How to store:

Leftover Tuscan Crock Pot 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.

overhead image of crockpot tuscan chicken on plate of pasta

Serving Suggestions

My favorite way to serve this crockpot chicken recipe 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

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Crockpot Tuscan Chicken

4.96 from 1140 votes
This Crockpot Tuscan Chicken is made up 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!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 393cal


  • 4 boneless skinless chicken breasts (about 1.5-2 lbs)
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • teaspoon black pepper


  • 1 cup heavy cream
  • 1 tablespoon corn starch
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • teaspoon black pepper
  • cup sundried tomatoes chopped
  • ¼ cup shredded Parmesan cheese
  • 1 cup chopped fresh spinach


  • 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.


*Serving size will vary depending on the weight of the chicken breasts used. 
**Some sauce was removed from the slow cooker to show detail.
  • 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.
Leftover Crockpot 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.
To thaw chicken before cooking:
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.

Nutrition Information

Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Keywords crockpot chicken, tuscan chicken

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Amber says

    Hi! I’m so excited to try this but do not have a crock pot. Any suggestions on cooking the sauce on a stovetop?

  2. Paula Lyslo says

    This was a company worthy recipe! We especially loved the flavor that the sun dried tomatoes impart in the sauce. I will be making this a part of my rotation . Thankyou!

  3. Tyra says

    I have made this recipe several times! It has become one of my husbands favorite dishes! I always double the sauce and I have even tripled it. I also add mushrooms.
    I am going to make it today but don’t have Parmesan cheese. Can I substitute parmesan with mozzarella?

    • The Recipe Rebel says

      Hi Tyra, I’d just leave the cheese out or stir the mozzarella in at the end of the cooking time. Enjoy!

  4. Lexi Gay says

    I loved how easy this recipe was! I gave 3 stars because I thought it was a bit bland. I normally add extra amounts of each seasoning than recipes call for, which I did this time as well. Maybe my chicken breasts were too big? I did think I had a considerable amount of meat once I shredded it (I used three breasts instead of four). I ended up adding a can of rotel and some red pepper flakes, and that changed it up a bit. Served with penne pasta. I liked it!

    • The Recipe Rebel says

      I’m sorry to hear the recipe wasn’t to your taste, Lexi. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    • The Recipe Rebel says

      Hi Marissa, if you have a larger crockpot you can double the recipe but I believe the timing would be the same with a bigger crockpot. Enjoy!

  5. Alexis says

    I’m going to make this recipe tomorrow looks absolutely delicious!! But, I’m usually fine with the amount of sauce with the different recipes I make but I’m making it for my mother who is pretty picky about having more sauce to get all her noodles she serves on covered…
    So my question is can I double the sauce??
    Thank you !

  6. Manuela B says

    Wow, sooooo delicious and easy!! It was a unanimous hit and voted to add to the monthly rotation. I did season the chicken and then sear it a little, just for a “prettier” presentation but as you said definitely not necessary. Otherwise followed the recipe as described. Yummm! Thanks so much for sharing!!

  7. Ann says

    I didn’t have sundried tomatoes so I roasted red, yellow and orange peppers with some black olives, a little bit of olive oil and used that in the sauce. I also added some fresh thyme while cooking and when done, some fresh parsley. Served over fettucine and chefs kiss !!! Wonderful.

  8. Janet P says

    I never leave comments on recipes but OMG!!!! My kids (6 and 11) are usually relatively picky and they both had seconds… they kept saying “this taste like it’s from a restaurant!” They are obsessed, and already asking me when I will make it again. I made it exactly as the recipe said, excellent!!!!!

  9. Trina says

    Usually, recipes I cook don’t turn out good. I made this recipe exactly as it is shown. It was super simple to follow and so flavorful. This recipe will remain in my cupboard and part of my go-to recipe list. I absolutely love it!

  10. Kathleen Schaab says

    Can I substitute the sun dried tomatoes with chopped tomatoes or a can of drained petite cut tomatoes?

    • The Recipe Rebel says

      Hi Kathleen, you could try but it would add additional moisture to the recipe, then intended and the flavor would be slightly different.

    • The Recipe Rebel says

      Hi Sandy, I haven’t tried anything else but maybe kale. Make sure to massage it first to make it tender. Enjoy!

Leave A Reply

Have you tried this recipe? Leave a rating