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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Marlene says
Soooo very good! We doubled the amount of sauce but followed the recipe as is, served over angel spaghetti. Perfect! Next time, we’ll have a loaf of crusty bread with it.
The Recipe Rebel says
Hi Marlene! So glad you enjoyed them! Thank you for this kind review!
Casey C. says
Can this be done in the instant pot? If so, what would the cook time be?
The Recipe Rebel says
Hi Casey! I haven’t tested this recipe in the instant pot, but I do have something similar that you could use as a guide. https://www.thereciperebel.com/creamy-italian-instant-pot-chicken-breasts/ If you decide to experiment, I’d love to know how it goes!
Casey C. says
I think I’m going to give it a shot. Thank you for the guide and I’ll let ya know 🙂
Linda C says
Do I use dried or oil sundried tomatoes? Thank you!
The Recipe Rebel says
Hi Linda, you could use either one but dried is probably preferred!
Marci says
Is it possible to use chicken thighs bone in?
The Recipe Rebel says
Hi Marci! I haven’t tried it myself but you probably could. If you decide to experiment, let me know how it goes!
Jennifer says
I made this with penne pasta. The only change I made is increasing the sauce by adding 8 oz. of chicken broth, and swapping creole seasoning for the paprika.
I will absolutely be making this again!
Jennifer says
I meant to leave 5 ***** but for some reason it only shows 3. My apologies!
The Recipe Rebel says
Thank you Jennifer!
Laura says
It is 100% safe to cook frozen chicken in a slow cooker. You just have to make sure it cooks all the way as you would with any other meat. A quick search will lead you to plenty of info and studies that show it’s safe. What’s the point of a slow cooker if you can’t cook frozen meat? Lol! I am cooking this today and CANNOT wait to try it!!!! I think my family is going to love it!
The Recipe Rebel says
Hope you enjoy it Laura.
wippy says
Excellent recipe I will make often. I cooked on high for the first hour because my chicken breasts were pretty thick. I used coconut cream (could not taste the coconut) because I am dairy free and used sun dried tomato paste. thank you so much for sharing your recipe.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Carrie says
This was so delicious and easy to make. My family loved it and I definately will make it again.
The Recipe Rebel says
Hi Carrie! So glad you enjoyed the recipe! Thank you for this kind review!
Janet says
Oh my goodness, this is incredibly tasty (and I haven’t even added the spinach!). So easy to prep and it fills the house with such a wonderful smell. Sadly, I just wanted a taste…and that led to a bite, and another bite. Delicious! Next time, I will make a homemade baguette and use that as the starch. The chicken, a nice salad, homemade bread, and white wine will make a lovely meal for a weeknight or even a dinner party.
The Recipe Rebel says
Hi Janet! So glad you enjoyed the recipe! Thank you for this kind review!
Meghan Keil says
Second time making this recipe! Love it! I add some fresh basil from the garden and swap out sundried tomatoes for fresh diced tomatoes on top. Bella!!!
The Recipe Rebel says
Hi Meghan! So glad you enjoyed the recipe! Thank you for this kind review!
Rowan says
Made this last week and just finished it (cooking for one). As everyone else has said, it’s definitely short on sauce. The other problem I had was the need to add an hour of cooking time, as my chix breasts were quite raw at the 3 hr mark. I also used sun dried tomatoes packed in oil, but I rinsed them and patted them dry first, so didn’t have any trouble there. I served it over egg noodles and got several lunches out of it. The sauce problem and the raw chicken problem are the reasons for the 4 stars. If we were only rating on flavor, I’d definitely give it 5. Thanks for the recipe!
The Recipe Rebel says
Thanks for the feedback Rowan!
Marian Hughes says
Could this be made in the Instant Pot slow cooker option? Thank you
The Recipe Rebel says
Hi Marian! Any slow cooker should work, but I don’t have that model so I have no experience in using it.
TannyG says
I made this recipe tonight. Full disclosure- I used 2 chicken breasts and smoked paprika. I cooked 3 chicken breasts, but after chopping them and adding the pasta, there wasn’t enough sauce to add all 3 back, but it still fed 2 adults and a baby with enough leftovers for 2 adult lunches the next day. Anyway, this was excellent! WHEN I make it again, I will definitely double the sauce. I served it with rigatoni and roasted broccoli.
The Recipe Rebel says
Hi TannyG! So glad you enjoyed the recipe! Thank you for this kind review!
Claire says
I used sundried tomatoes that had been packed in olive oil and the oil broke the sauce. I refrigerated it overnight and was able to skim the separated oil off the top the next day and reheated the sauce on the stove with some milk over low heat. It was good once the excess oil was removed. Also, as a previous reviewer said, the amount of sauce was small for the five chicken breasts I cooked. Next time around I will double the sauce and use vacuum packed sundried tomatoes instead of the jarred ones.
The Recipe Rebel says
Hi Claire, this recipe only calls for the tomatoes and not the oil. I think next time, if you use the ones packed in oil, try to dry them out as much as possible so you are not getting any excess oil in the sauce.
Andea says
Made this tonight and a keeper! A lot of flavor and so easy. I didn’t have heavy cream so I used whole milk and added an extra tbsp of corn starch. Sauce was a little on the thin side but still very good. I cooked on low 3 hrs with 1.6 lbs of chicken and probably would have been done a little sooner.
The Recipe Rebel says
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Nichole says
Any ideas on how to incorporate mushrooms? Would that even taste good with it? I have a ton of shiitake growing on my property and am dying to use them!
The Recipe Rebel says
Hi Nichole! I think they would be great, I’ve just only tested the recipe as written so I am not sure how the mushrooms are cooked in it. If you decide to experiment, let me know how it goes!
Tonya says
This was EXCELLENT. I didn’t like sun dried tomatoes when I was younger so I started not to make this recipe. I’m so glad I gave it a chance. Only thing I did differently is I used less heavy cream and added chicken broth. I’m on WW so I wanted to make it more point friendly.
I’m off to check out your other recipes.
The Recipe Rebel says
Hi Tonya! So glad you enjoyed the recipe! Thank you for this kind review!
Erin says
Made this as it’s written except for that I completely forgot to add the spinach at the end. Really good and so easy! The amount of sauce, in my opinion, was totally fine the way it was written. It was really good sauce though, so I could see doubling it to be able to have extra for dipping bread or drinking through a straw. Glad to have another (easy) favorite recipe for dinner!
The Recipe Rebel says
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
Nancy says
My daughter made this and it was 😋delicious. I do not have a slow cooker and will try this recipe with my insta pot. Wish me luck.🤞
The Recipe Rebel says
Hi Nancy! So glad you enjoyed the recipe! Thank you for this review! Would love to hear feedback on cooking this in the instant pot!
Paula says
I will definitely make this again. Is there a way to double the recipe?