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!
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
Why we love this crockpot 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.
Ingredients Needed:
- 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: Choose oil-packed, but be sure to drain and 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!
- Artichoke Hearts: one commenter asked about adding artichoke hearts to the recipe — it’s a nice way to add more veggies to the dish.
How to store leftover 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 tuscan chicken breasts?
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.
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!
- Slow Cooker Mongolian Beef — skip the takeout!
- Crockpot Salsa Chicken — just a few ingredients!
- Crockpot Meatloaf –so juicy and tender!
- Sun Dried Tomato Crockpot Chicken and Potatoes — a complete meal in one.
Crockpot Tuscan Chicken recipe
written by Ashley Fehr
Ingredients
- 4 boneless, skinless chicken breasts , (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
Tuscan Cream Sauce
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 cloves garlic, (finely minced)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes, (oil packed, drained and chopped)
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Place the chicken in a 3- to 4-quart slow cooker.
- In a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.
Tuscan Cream Sauce
- In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
- Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
- Taste and adjust seasonings as desired. Remove from the slow cooker and serve.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Emily says
I just tried this tonight for the first time and it was amazing!!! It was so easy and tasted better than anything I’ve had at an Italian restaurant. Love that it’s all while ingredients too! Wow!
Sarah C. says
This is delicious! I’ve made it 3 times now. A lifetime keeper recipe. Have doubled and even tripled the sauce without any issues. Comes out perfect every time! Fettuccine or linguine noodles are a perfect match. Thank you so much for posting this recipe.
Julie says
Ashley,
This looks absolutely delicious and easy enough that it will appear that I know what I’m doing. I was thinking of serving the Tuscan Chicken over penne pasta. Do you think I could add the cooked pasta to the crockpot at the end and mix it all together.
The Recipe Rebel says
Hi Julie, are you wanting to add it cooked or uncooked?
Julie says
I would add cooked pasta at the end when everything is done
The Recipe Rebel says
Sounds tasty!
Julie says
I would add cooked pasta.
Damien says
Just made this and it’s fantastic! I doubled the sauce recipe because my chicken breast’s were huge – also threw in some Greek seasoning I had in the cupboard and gave it a little tang.
I used the heavy whipping cream and ran into jo curdling issues(obviously 😁) and served it over rotini. Ridiculously easy to make. Thank you ma’am!
The Recipe Rebel says
Hi Damien! So glad you enjoyed it! Thank you for this review!
Sharon says
10/10 will make again. I used two large boneless breasts cut into strips. Approximately 1.5 lbs. Cooked on high for 4 hours because I didn’t read the instructions. The chicken was fall apart tender and not dry at all. Served it over some penne. It was incredibly easy to make and everyone enjoyed it.
The Recipe Rebel says
Hi Sharon! So glad you enjoyed it! Thank you for this review!
Jessie says
Absolutely delicious! I added more cheese and spinach than the recipe said. This dish will be made often I’m the future. Definitely one of our new favorites! I served it with Alfredo noodles and asparagus. Thanks for the recipe!
The Recipe Rebel says
Hi Jessie! So glad you enjoyed it! Thank you for this review!
Vickie Arney says
This was delicious and easy. It is definitely a keeper. I did add extra sun dried tomatoes and spinach.
The Recipe Rebel says
Hi Vickie! So glad you enjoyed the recipe! Thank you for this review!
Michele says
1 cup heavy cream was nowhere near enough to cook 3 boneless breasts (let alone 4!) in the crockpot. I highly suggest doubling the heavy cream. Because it seemed as though the chicken was going to be tough, I shredded it before adding the spinach. I also added half and half in order to create more sauce, and doubled the seasoning. In the end the dish was salvaged, but I will definitely start with double the liquid from the start next time.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe. The amounts have worked well for me (and others) so I wish it would of been a hit for you too.
Kristopher Carman says
Just made this tonight with 3 chicken breasts and it was a perfect amount. I shredded my chicken and tomatoes after 6 hours on low and then mixed in linguine pasta it was delicious.
The Recipe Rebel says
Hi Kristopher! So glad you enjoyed it! Thank you for this review!
Nina says
For any Instant Pot users I made this as described and cooked on “Slow Cook” at normal level for 90 minutes. I had the time set for 3 hours but came to check temp after 90 min and it was already at 170 and chicken was tender.
Subbed roasted red peppers for sun dried tomoates and added about a cup worth. Also added more spinach. Yummy!
Kelley says
Crockpots create a lot of liquid while cooking so the 1 cup almost doubles by the time everything is cooked. It’s definitely plenty. I double the sauce just bc we LOVE IT!
The Recipe Rebel says
Thanks for the feedback Kelley!
Christi says
I enjoyed the recipe, but next time I will double the sauce and shred the chicken as a previous review did. Just my preference but will add additional spice.
The Recipe Rebel says
Hi Christi! So glad you enjoyed the recipe! Thank you for this kind review!
Candy Tanner says
Tried this today for dinner!!! I did double the sauce recipe. After cooked, shredded the chicken in the crock pot and then put over Angel hair pasta with steamed broccoli too! DELICIOUS!!!!!
Ashley Fehr says
Thanks Candy!
Michelle says
I loved this! The only changes I made was adding a little more cornstarch, the sauce was a tad thin for my taste, and I doubled the Parmesan cheese. Had it with warm buttered bread and noodles. Next time I will double the sauce to have with leftover chicken. Was delicious!
Ashley Fehr says
Thanks Michelle!
Meghan says
Used two pounds of chicken breast, subbed two tablespoons of flour for corn starch. Not sure what happened but after three hours of cooking on low, my cream curdled and turned into more of a broth. Any suggestions for what I did wrong?
Ashley Fehr says
Hi Meghan! Was the flour whisked in really well? Was it heavy cream that was used? Heavy cream shouldn’t curdle during the cooking process, but lower fat dairy can. Did it look like little bits of undissolved flour?
Diane says
Hi, I haven’t actually tried the recipe yet. Just curious about the cook time. It says 3 hours on low, is that right? Most other chicken crockpot recipes are typically 6-8 hours on low.
The Recipe Rebel says
Hi Diane, yes that is correct.
Aaron says
My chicken came out tuff. I cooked 2lbs of chicken on low for 3 hours. Also the meal is not all that tasty. The sauce taste like alfredo but not quite as good.
The Recipe Rebel says
I’m sorry to hear you didn’t enjoy this recipe, Aaron. We all have different taste, so I understand that it can be a hit for some and not others.
Gretchen Cortese says
I just tried the Tuscan Chicken in my crockpot and it was excellent!
The Recipe Rebel says
Great to hear! Thanks for the feedback Gretchen!
Kendray says
Made this for dinner tonight, and it’s definitely a keeper! I used grated parm (the kind in a shaker, lol) because I was in a time crunch and it still came out fantastic. 10/10 will make again.
Ashley Fehr says
Thanks Kendray!
Ashley Fehr says
Did you use heavy whipping cream? High fat dairy does not curdle, but lower fat dairy definitely can.
Janean says
Delicious! I did not have cream, so had to use evaporated milk and no sun dried tomato so used diced. Added a bit of mozzarella cheese. Turned out great! Thanks for the wonderful meal idea.
Ashley Fehr says
Thanks for sharing!
Amanda says
So easy, so tasty and so much flavor!
Ashley Fehr says
Thanks Amanda!
Sarah says
This was delicious! Chicken was soft and moist. Easy prep. Definitely will keep this recipe.
The Recipe Rebel says
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Beatriz Cabrera says
Easy and tasty. The only change I did was adding a little extra cheese but really not sure if was needed. Definitely another keeper! Thank you.
The Recipe Rebel says
Hi Beatriz! So glad you enjoyed it! Thank you for this review!
Grace says
This is absolutely stellar!!! So easy and delicious! Not one flavor overpowered the other and I made it exactly as written. I never deviate from a new recipe on the first attempt and I wouldn’t change a thing. As the song goes, “I love you just the way you are”! Thank you for sharing this deliciousness!
The Recipe Rebel says
Hi Grace! So glad you enjoyed it! Thank you for this review!