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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sdf sdf says
My family loved this!
Diana says
I have a 8qt Hamilton Beach crockpot and 3hrs was enough, incase anytime was wondering. Great recipe 👌
Alli says
Has anyone tried this with a can of coconut milk to replace the cream?
Nicole F says
Thank you Eline!
I was trying to decide whether or not to try this recipe. Your review definitely was definitely helpful and my hubby is excited to try it.
I will reply back to let you and all of the other know “Recipe Rebels” know how mine turns out.
I’m sure it will be delicious!
As a baker, someone who loves to cook, try new recipes, share them with others and values other’s feedback …this is most amazing site/community I’ve ever found online.
Thanks again for your review and thanks to all who leave reviews as well! 🙂 ♡
Lindsey T. says
I have an 8 quart slow cooker, will this recipe still work? Thank you!
Krystal Wolgram says
Can I use half and half cream?
Ashley Fehr says
I don’t recommend cooking for long periods with low fat dairy because there’s a chance it will curdle
Nicole H says
Ashley,
I just found “The Receipe Rebel” last week and I’m so impressed! I have already started referring this site to my entire family, friends, my Mary Kay team and my clients.
The variety of recipes are endless, and I absolutely love the community/comment sections. as it is so helpful and fun! 😊
I can’t wait to make this delicious dinner. I will reply back to let you and all of the other know “Recipe Rebels” know how mine turns out.
I’m sure it will be delicious and I know my hubby will love it!
As a baker, someone who loves to cook, try new recipes, share them with others and values other’s feedback …this is most amazing recipe site/community I’ve ever found online.
Thanks again Ashley and thank you to all who left reviews as well. 🙂 ♡
Melanie says
I didn’t have heavy cream but I had half & half so I added 4 oz of cream cheese! 🤷🏼♀️ it’s in the pot now, excited to try it and also to try it again the right way! 🙂
Ashley Fehr says
That’s a great hack when you need it!
Eline says
I just made this recipe for me and my husband the other day. after reading the reviews I did double the sauce as my husband likes his pasta covered in sauce lol! we both loved it! and we have leftovers yay! I checked my chicken with a meat thermometer after 3 hours and it was definitely cooked, maybe slightly over, so next time I will go with 2 1/2 and check it again, but this is a great recipe.
I love meals where I only have to boil pasta or rice and the rest is done so this is a great one! thank you!
Ashley Fehr says
Thanks Eline! I’m glad it was a hit!
Mihaela says
Made this last night and omg it was delicious! Whole family absolutely loved it . My 8 year old said thank you mommy for making this it taste amazing. Will be making this again .
And 3 hours is perfect amount of time to cook the chicken thoroughly. I checked the temperature and it was perfect. The chicken was tender and juicy .
Ashley Fehr says
I’m so thrilled you liked it!
d says
Could you leave this for longer on low? (8 hours)
Kelly says
Theres no way my crockpot would cook this on low for 3 hours and be done. I wonder if she meant high 3 hours. On low, chicken always takes mine about 6 hours.
Ashley Fehr says
No I do mean 3 hours on low, as lots of people can attest in the comments, it has worked for them also. However, every slow cooker is different. Mine would actually be cooked through in 2-2.5 hours. If your crockpot is deep but not wide, it will take a little longer. If your crockpot is larger, it will take longer to heat and cook.
Ashley Fehr says
You could, but there’s a good chance your chicken will be overcooked. If your crockpot is really full or larger, it may cook more slowly. I haven’t tried for 8 hours so I can’t say how it would be for sure.
Rebekah says
Hi! Could I double the recipe?
I need to feed over 20 people
Ashley Fehr says
Absolutely! If using one crockpot, increase the cook time, otherwise two crockpots would work great.
sydney Dodds says
Just made this tonight added a bit of homomilk with the cream because I added more parm and sundried tomatoes. It tastes so good. I stirred it a.few times while it was cooking. Just started to use my crock more often will.def make this again. I made a pasta salad to go with it. Next time might do rice.
Ashley Fehr says
Thanks for sharing Sydney!
Katie says
What kind of pasta would you recommend with this?
Ashley Fehr says
Any kind you like!
Kevin Hadley says
Amazing! The whole family loved this! Great recipe.
Ashley Fehr says
yay! I’m so glad!
Jan says
I checked to see how long it takes to cook 2 lbs of chicken in the crockpot on low.. It takes 4-5 hours. How did you do it in 3 hours and 10 minutes?
sydney Dodds says
Maybe she has a crockpot that cooks higher than others. Most recipes that say 4 to 5 hours are like 3 on mine.
Ashley Fehr says
Hi Jan! Where, exactly, did you check? Have you cooked chicken breast in the slow cooker and checked the internal temperature throughout that cook time, or are you just googling? Every slow cooker is different, but mine being on the hotter side will easily cook chicken breasts in 2 hours on low. Feel free to check the comments and see if anyone had trouble with the cook time.
P.S. Reviews are reserved for people who have made the recipe. If you have a question, simply do not press any stars at all.
Mel says
Hi! Can you cook this on high? If so, how long?
Ashley Fehr says
You can but I don’t recommend it because the cook time is already fairly short. You risk the cream sauce scalding if you cook too hot.
Carrie says
Hi! I don’t have fresh parmesan, could I use grated?
Ashley Fehr says
Yes definitely!
Catrine says
Love this recipe turns out great every time. Will be bookmarking 🙂 thank you
Judy D says
OMG. This is one of the best recipes I have tried for a crockpot. Easy to make and absolutely delicious. I have to admit I was a little hesitant with making a cream sauce in the crockpot but it was amazing. I made it for my adult daughters who can’t stop asking for it. I did make one change which was to double the sauce since there never seems to be enough.
Ashley Fehr says
Thanks for sharing Judy!
Mk says
I put the spinach in the beginning. I hope it still comes out ok. I just re-read directions. Ugggggggg
Ryane Sickles says
I just did the same thing? How did yours come out?
Ashley Fehr says
It should be fine, it will just be a little darker and more wilted down.