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!
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 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:
- 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 Breasts
This crock pot chicken recipe 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 for Crockpot Chicken Recipes
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 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.
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.
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
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
- 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
- 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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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!