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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Shannon says
Very delicious! This is a great Sunday meal.
Ashley Fehr says
Thanks Shannon!
Jenna says
My family loved this! Followed the recipe just added a bit more heavy cream since we like it saucey
Ashley Fehr says
Thanks Jenna!
Kerry says
How can you provide the nutrition and calories without providing the number of servings? I track what I eat on NOOM daily so this does not make sense to me. Going to make it this weekend, looks great!
Ashley Fehr says
Hi Kerry! The number of servings is listed in the recipe card 🙂
Ashley S. says
What do you serve this with?
Ashley Fehr says
We love it with pasta!
Barbara says
Not very good. No depth of flavor. Tried to kick up the leftovers but still lacking.
Will not make this again.
Ashley Fehr says
I’m sorry you didn’t enjoy it as much as the rest of us, Barbara!
Melanie says
First time trying this recipe! Could you do 1.5 on HIGH and then 1.5 on LOW. ?
Ashley Fehr says
You could, but I’m not sure why you would, since it only needs 3 hours cook time on low. On high there’s a large change the sauce will scorch.
Kristin says
I cannot cook. Period. But I’ve used about 3 or 4 recipes thus far, and the food tastes amazing! Thank you so much for these delicious and simple recipes!
Ashley Fehr says
Thank you Kristin! I’m thrilled!
Shaula says
This recipe was so good! I used boneless skinless chicken thighs and the chicken was amazing.
I think next time I would also add artichokes and or some mushrooms
Thank you for this recipe. Family thanks you too!
Ashley Fehr says
I love those ideas!
Krista says
Excellent!
Denise says
I put the spinach in with everything instead of 1/2 hour before done…yiles!! What do I need to do?
Ashley Fehr says
It won’t do any harm! It will just be quite soft and not as bright green.
Antoinette G Bendrick says
Excellent dish!!!!
Ashley Fehr says
Thank you!
Kenzie says
Hey! I’ve made this once before and it was AMAZING. This time around, I’m wondering if there’s a way to start it in the morning and simmer it throughout the day? I have a hard time starting meals in the afternoon because I work late!
Ashley Fehr says
Hi Kenzie! You can, but with a longer cook time you always run the risk of it becoming overcooked. You could try cooking it on “keep warm” if your slow cooker has that setting.
Brianna says
This worked exactly as written, thanks!
Mikey T says
My sauce in the crock pot looks oily and clumpy, now that it’s almost done. 😬
Ashley Fehr says
Heavy cream may separate as it cooks, but you just need to give it a stir and the sauce will come together.
Sheila Watts says
I love the recipe, but I am having problems with the cornstarch getting lumpy the last couple of times I made it. Am I doing something wrong?
Ashley Fehr says
If you whisk it thoroughly into the cream before adding it to the sauce, it shouldn’t become clumpy! I would just try whisking a little longer.
Jason says
Make a slight slurry out of the corn stach before adding. This will keep it from lumping up.
Ashley Fehr says
A slurry is already called for in the recipe, so there’s really no need for any extra steps.
AJ says
I made this recipe yesterday. It’s delicious and really easy to make. My family loved it!
Reyna says
Anybody try it in an Instant Pot??
Ashley Fehr says
I’m so glad you liked it!
Jennifer says
Where do I get the measurements
Ashley Fehr says
In the pink recipe card
Edith says
How long should we cook it with the spinach added before it’s done?
AJ says
I put the spinach in a 1/2 hr. before it was done.
Ashley Fehr says
It does not cook after the spinach is added.
Paul Prough says
Awesome! I usually shy away from slow cooker recipes, but this worked well. I added a another tbsp of corn starch to thicken it up (Ashley has that suggestion in the recipe), and I believe this recipe can be expanded on exponentially (add fresh basil, mushrooms, etc). Thanks!
Ashley Fehr says
Thanks Paul! Yes there are lots of great possible additions!
Jenny says
Loved by my family. So easy to make.
Ashley Fehr says
Thanks Jenny!
Reyna says
What about an Instant Pot version for those who didn’t plan ahead? I have it in the slow cooker but I’m doubtful it will be done in time to feed hungry teenage boys. Yikes!
Ashley Fehr says
This stovetop version is my recommendation then! https://www.thereciperebel.com/creamy-tuscan-chicken-recipe/
Alex says
Hi, I want to make this recipe but dairy free. Do you think using almond milk or oat milk will affect the flavor?
Thanks,
Alex
Ashley Fehr says
Hi Alex! Yes it will affect the flavor because they taste different, but unfortunately I haven’t tried it so I can’t offer much guidance here. You may find some in the comments have made it dairy free and what their results were.
Kaylena says
Alex, just wanted to share they do make dairy free heavy cream. I’ve used it in other recipes and found it works pretty good! Plan to try it here. I’ve found mine at Walmart!
Maurika Reed says
There is a dairy free heavy whipping cream you can use. I can’t remember the brand but my daughter can’t have any dairy so I would use that. I bought it at our local Gordon foods store from the freezer section.
Kevin says
My family makes me make this every month.
Ashley Fehr says
I’m glad it’s a hit!