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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Robert Rizzo says
I would like to try this on a stove top. I am at work all day and do t want chewy chicken. What are your recommendations for a stove top variation?
Ashley Fehr says
Right here! https://www.thereciperebel.com/creamy-tuscan-chicken-recipe/
Suzanne says
Hi Ashley,
I think variations of my question I’m about to ask have been posted here, and if perhaps, this exact question has already been asked, well I apologize in advance. I need a direct answer to my question. I’m excited to try your recipe. I have a 7 quart crock pot. I would like to make your Creamy Tuscan chicken recipe as is (not planning on doubling the recipe as I’m a Vegetarian and am wanting to make this for my fiance…all just for him). In the directions for this recipe, it does read that it’s being cooked in a 2.5-4 quart crock or (slow cooker), for three hours on low. Since my crock pot is larger (7 quarts) how long do you estimate that the cook time will take? I don’t need an exact time, but if you could just give me a general “ball park” idea ..like two hours on low instead of three…or two and a half hours maybe? I do have a special little thermometer to check meat temperature…so I plan to use that to be on the safe side.
Any advice, information, suggestions would be greatly appreciated!
Thank you!
Ashley Fehr says
Hi Suzanne! No problem. It depends on if your slow cooker runs hotter or cooler, but I would probably check the temperature at the 2-2.5 hour mark on low, and then add time if needed. If your lid is glass, I would just keep an eye on it that way. If you notice it looks cooked you can always check it.
Karen D. says
Hi! I’m making this for the first time tonight… only had two chicken breasts – but still used the same amount for sauce (which barely covered the chicken). Just went to check on it and looked like it was starting to dry out (and burn) around the edges …I added about a cup (total) of chicken broth and milk – with a teaspoon of cornstarch. Hopefully this will still be good! Not sure what I did wrong? It could be that my crockpot temperature is off …have it on low but it’s an older model.
Ashley Fehr says
Hi Karen! It could just be that your slow cooker cooks hotter than some. You can always check the internal temperature of the chicken to see if it is cooked when you notice the sauce has thickened.
Judy says
Hi, I’ve made this recipe with two large chicken breasts on low for 3 hours several times. In fact I’m making it today! Nothing dries out or overcooks for me, you are sure you added 1 full cup cream? Otherwise, it’s probably time for a new slow cooker, unfortunately. Don’t give up it’s a great recipe.
Ashley Fehr says
Thanks for sharing Judy!
Luisa says
I love it
Ashley Fehr says
Thanks Luisa!
Laura says
Can I add potatoes in?
Ashley Fehr says
You could, but potatoes cook longer than chicken.
Judy says
I’m actually making this Tuscan chicken right now and I just love it! An hour left to go! I like to make mashed potatoes to go with it (as Ashley suggests elsewhere in this page). I made mashed potatoes earlier today, they go very well together. I use Yukon gold, heavy cream, unsalted butter, sour cream, whipped cream cheese, Himalayan salt, black pepper. I’ll add chives when it’s plated. I wouldn’t add potatoes into the slow cooker.
Ashley Fehr says
I love that idea!
Natalia says
What would you suggest as a non dairy alternative to the heavy cream? I’ve used coconut cream with other recipes before and with all the seasonings, I didn’t taste the coconut at all and it worked well! I’m not sure if seasonings here will do the same, but what do you think?
Ashley Fehr says
Hi Natalia! Unfortunately this isn’t something I’ve tested but I believe if you scroll through the comments, many have done this before.
Jackie says
Thank you for this recipe! This will be one of our staples. We made a couple of tweaks to it for our preferences and it was delicious. I did 1.5X the sauce recipe and 4X the spices with the addition of cayenne pepper for a little kick. I cooked linguine and then tossed it into the sauce after slicing the chicken.
Ashley Fehr says
Thanks for sharing Jackie!
Lydia says
If my chicken isn’t fully submerged, is that okay? Or should I pour heavy cream (or something else) until chicken is fully submerged?
Kass says
Doesn’t need to be fully submerged 🙂
Jenna says
Hi! At what point would I add the spinach, if cooking for 3 hours? In the beginning, or at what hour? How long should it cook for? It mentioned in the recipe to add after checking for the internal temp of 165. So how long would I cook it after the chicken reaches temperature? Thank you!
Ashley Fehr says
THe spinach doesn’t need to be cooked, so you add it after the chicken is good and it will wilt instantly.
Judy says
Mine is never submerged, I just make sure to ladle spoonfuls over the top before closing. Slow cookers are made to produce heat and moisture which build up over time. Try not to lift the lid as it release 20 minutes of heat and moisture build up. You’ll be fine.
Ryan says
I like to sear the chicken in a little bit of oil with the seasoning on it before adding to the slow cooker. The browning brings more flavor to the sauce in my opinion. Then after moving the chicken to the slow cooker I’ll put the sauce in the pan briefly and scrape up the rest of the stuck on browned bits from the pan, then pour the sauce into the slow cooker over the chicken.
Karen Decker says
That sounds like a good idea – I’ll try that next time!
Gretchen says
I want to put this in the slow cooker in the morning and have it ready when I get home from work. It would thus be in there for about 10 hours. Do you have a recipe for that length of cook time?
Ashley Fehr says
Hi Gretchen! I could never recommend cooking chicken breast that long, as it would be dry and overcooked and the sauce would likely burn. For that length of time, I would look to pulled pork, or a roast or a large cut of meat.
Jaye Deckelman says
I will have to sing your praises to. I made this and the aroma throughout my kitchen ,while I was cooking it, was wonderful. My husband and I enjoyed it immensely . Thank you for sharing this recipe!
Ashley Fehr says
I’m so glad to hear that!
Linsey says
Hi. I am planning to cook this for supper tonight. Do you think I could place on warm for about 6 hours instead of low for 3? Thanks so much!
Kristina Clayton says
I tried this recipe in half for my husband and I as a trial run for my Christmas. It was delicious. I cubed the chicken after it was cooked and put it back in the sauce. It was tender and nicely coated with the sauce. I am planning on doubling the recipe to make 8 breasts to feed 12 people on a buffet with other main courses. I need to plan my cook times so do you think the cook time double as well maybe 6 hours on low? My slow cooker is very strong. And do you think the result will be as good? Thank you so much! Happy holidays !
Ashley Fehr says
Hi Kristina! I’m glad you liked it! I don’t think doubling the cook time is necessary. The only instance that would be necessary is if you have 8 chicken breasts in a smaller slow cooker, like a 3 quart. The fullness of the slow cooker will affect the cook time more than anything, as it takes longer to heat through. I would say 4-5 hours if you are using a slow cooker that is on the larger size, like 5-6 quarts.
Claire says
This recipe is AMAZING! I didn’t have italian seasoning so I did thyme and oregano instead. And as Ashley has said – you can add as much seasoning as you like. I usually eyeball it since I prefer to have more. Thanks, Ashley!
Ashley Fehr says
Thank you Claire!
Theresa G says
Cream curdled 🙁 not sure we can even eat it but smells delicious
Ashley Fehr says
Hi Theresa! That is really strange, I’m sorry. Did it cook longer than 3 hours?
Molly says
A little underwhelming. Needed more of a spike of Italian seasoning. I think the cream buffered the taste of the seasonings.
Ashley Fehr says
Hi Molly! Feel free to add more seasonings after tasting as you desire.
Blanca Mora says
I would like to triple this recipe, and prepare in a 7 qt crockpot. Is it pretty straight forward? How much time would it take in the crock pot?
Ashley Fehr says
Hi Bianca! I’m not sure what clarification you are asking for since this is a crockpot recipe. If you make the original recipe in a 7 quart crockpot, it may cook a little quicker because it won’t be very full.
Kari says
I made this last night & it was easy & delicious! I’m buying more chicken today to make it again & freeze it.
Ashley Fehr says
Thank you Kari!
Casey says
I made this a week ago and it turned out perfect. Then I made it again last night and the sauce curdled. I didn’t do anything different. I like the recipe but it feels like it’s not consistent.
Ashley Fehr says
Hi Casey! The recipe is consistent if it’s made the same way every time. Perhaps you used a different brand of ingredients or prepared them differently? Cooked on high instead of low? There are a lot of variables but if everything is the same, it should come out the same way.
Alexis says
Hi! Thank you for the recipe. This was not my favorite recipe. I doubled the sauce as I wanted to put it over penne. I did not feel like there was a lot of flavor here. Also, it took 7 hours for the chicken to cook on low.
Ashley Fehr says
Hi Alexis! If you adjust the recipe, it would make sense that the cook time would change as well. A slow cooker that is more full takes longer to heat and cook, so yes. 7 hours isn’t out of the realm of possibility. If you change the amounts of the ingredients, but not the chicken and the seasoning that goes with that, then you may find the flavor is not as noticeable.