Crockpot Tuscan Chicken

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

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This Crockpot Tuscan Chicken features juicy chicken breasts slow cooked in a rich and flavorful cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

tuscan chicken in a white crockpot with parsley beside.

Love your slow cooker? Enjoy more of the best Crockpot Chicken Breast recipes like Slow Cooker Creamy Tomato Basil Chicken Breast, Crockpot Creamy Garlic Chicken and Crockpot Honey Garlic Chicken.

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 Tuscan Crockpot Chicken Recipe. It’s the best of both worlds!

It features those signature Tuscan flavors that we all know and love. Sun dried tomatoes, parmesan, spinach and more come together to create the very best flavor combo!

You can enjoy this creamy chicken dish all by itself with a side salad or veggies, or toss it on top of a heaping pile of rice or Buttered Noodles. It’s hard to go wrong with a meal that tastes this good!

Reader Rating

“This recipe is amazing! My husband literally could not stop eating it, and we all agreed that it tasted like something that you would get at a very nice Italian restaurant!” — Jenny

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Why we love this Crockpot Tuscan Chicken Recipe:

  • Easy: This is a true set it and forget it recipe. I love Crockpot chicken recipes like this one that require almost no prep work!
  • Versatile: Add more or less spinach, garlic, seasonings, etc. This recipe is so easy to change up.
  • Summery: With sun dried tomatoes and spinach, this recipe is lovely to serve during the warmer months when you’re craving some vibrant flavor.

Crockpot Tuscan Chicken Ingredients Needed:

ingredients needed for crockpot tuscan chicken in bowls and plate.
  • Chicken Breasts: I use boneless and skinless chicken breasts for this recipe. Boneless, skinless chicken thighs will also work — you’ll need about twice as many or the same weight.
  • 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, and won’t thicken quite as much.
  • Cornstarch: Helps thicken the sauce as it cooks.
  • Garlic: Use freshly minced garlic cloves for the best flavor.
  • Salt and Black Pepper: Since the chicken is well 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 Breast:

This Crock Pot Tuscan chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep! For more details about the process, just scroll down to the recipe card.

  • Place chicken breasts in the Crockpot. Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle all over chicken.
  • Add the cream, garlic, cornstarch 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 the Crockpot.
  • Put the lid on. Cook on LOW for 3 hours or until chicken reaches an internal temperature of 165°F. Stir in the fresh spinach.

Variations and Substitutions

  • Chicken: You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
  • Cream: You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich. If you go this route, you may want to increase the cornstarch to compensate.
  • Sun Dried Tomatoes and Spinach: Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand!

How to store Crockpot Tuscan Chicken

You can store leftover Tuscan chicken in an airtight container in the refrigerator for 3-4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through and be careful not to scald the cream sauce!

Can I freeze Crockpot Tuscan Chicken?

Yes! Let the creamy chicken completely cool to room temperature prior to freezing in an airtight container for 2-3 months. Let it thaw prior to reheating.

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. If you have more time, just place the chicken in the fridge until it defrosts.

grey plate with pasta topped with tuscan chicken.

Serving suggestions:

I love to serve the finished chicken sliced over a pile of Garlic Mashed Potatoes 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.

More Crockpot dinner recipes you’ll love!

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Crockpot Tuscan Chicken

4.96 from 1160 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

Ingredients

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

Sauce

  • 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

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

*Serving size will vary depending on the weight of the chicken breasts used. 
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
  • 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.
Leftovers
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

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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!

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Comments

  1. Sherry Goodloe says

    Made this for myself about a month ago. I’m visiting my beau for a couple of weeks, so in it for him for dinner tonight! He’s going to love it 😉

  2. Amy says

    Would you change anything about this recipe in order to have shreddable chicken at the end? I’m wanting to do this and stir it through some pasta or rice.

  3. myndeigh says

    love this recipe is crockpot recipe. made a similar tuscan chicken where the chicken is breaded but it fried and the recipe was cooked on the stovetop, delicious but time consuming. this is just as tasty but much easier

  4. Jillian says

    100% hands down a 5 star recipe.. easy, delicious, and not many dishes at all!! I will dream of this meal for days to come now that I’ve eaten it.. I served on top of Parmesan couscous and topped with a little extra fresh grated parm.. and omg.. yes and yes. Thank you for posting this!!!!

  5. Sandy says

    This is delicious! A few years ago, my son made a fussy recipe that tasted very like this one. Putting all of the ingredients into a crockpot and coming back in 3 hours to an amazing meal is priceless! I first made this for dinner at my Dad’s, there was so little left over, I made it again the next day! Truly a wonderful recipe, thank you!!

  6. Giannina says

    Hi Ashley! My crockpot only has a low setting for 8 and 10 hours and a high setting for 4 and 6 hours. Which should I use?

  7. Shantel Thomas says

    Everyone in my family loves this recipe! I do have to add a little heavy cream half way through the cooking because the sauce gets too thick but, that is probably just my crock pot 🙂

    Thank you!

  8. Sherry Conklin says

    Super quick and easy! I did triple the seasoning, doubled the garlic and cheese and substituted kale for spinach. I served with rice because the sauce was runny and not enough for pasta. Would double sauce next time.

  9. Rose Mack says

    This recipe is out of this world fantastic! I doubled the recipe and used an instant read thermometer to check temp of chicken and it took about 3 1/2 hours. I did use frozen chopped spinach well drained at the very end and added about 1 extra teaspoon of cornstarch when preparing the sauce. I love that I could season the chicken in the dish and make the sauce in advance, keep it in the fridge, then just mix it all together and let the crock pot do the work. I made Jasmine rice, and thin spaghetti so everyone could pick their preference.

    My daughters were raving about this the entire night and my step-daughter who had been to a VERY expensive restaurant here in Nashville the night before told me this was so much better than her chicken dish there. Seriously, this is so good it tastes like it took hours of work. This will be my go to when I need something everyone will love. Please don’t substitute ingredients, it’s absolutely perfect as is.

4.96 from 1160 votes (1,026 ratings without comment)

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