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.
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Laura Kavanaugh says
Haven’t tried it but want to. I need to do 8 servings instead of 4 and my crockpot is large enough to hold that much. Do I double the ingredients? I tried another crockpot tuscan chicken recipe and doubled the ingredients and it was soupy instead of saucey. I have a party this weekend so if you could answer this before then I’d really be happy about that. 🙂 Also plan to sear the breasts because it just looks better than a plain white breast.
The Recipe Rebel says
Hi Laura! In order to double the serving sizes, yes you would need to double the ingredients. Hope you enjoy it!
Hanna says
This was fantastic! The family LOVED it! I did double the sauce because we use a lot – LOL.
The Recipe Rebel says
Hi Hanna! So glad you enjoyed the recipe! Thank you for the review!
Kimberly Feggulis says
This was so delicious! I’m making it again today, I forgot the spinach last time so I’m going to make sure to add it today, Instead of four small chicken breast I used two chicken breast weighing almost two pounds together and butterflied them, thank you for telling us how much our chicken should weigh!
The Recipe Rebel says
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
Cheryl says
The whole house had the most delicious aroma when we got home! We were salivating like Pavlov’s dogs. Did not disappoint! I love when the crockpot can turn out something good. I used spinach (unchopped), shaved Parmesan cheese (had on hand), and jarred sun dried tomatoes. I contemplated adding capers but stuck with the recipe (it’s hard for me not to tinker🤣).
Kristi says
Trying it tonight! Smells like heaven. I too, can’t resist the temptation to tinker but I didn’t! We shall see stay tuned!
Calla says
I followed the recipe, doubled the sauce. It was flavorless. I tried adding more garlic, salt, pepper, parmesan…it got a little more flavor, but not great.
The Recipe Rebel says
I’m sorry to hear this recipe wasn’t to your taste, Calla. The amounts have worked well for myself (and others) but I know we all have different taste.
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Destiny says
This was such a yummy recipe. I only used 2 chicken breasts rather than 4 and seasoned the chicken with a few extra seasonings prior to putting it in the crockpot. I also left it on low for 5 hours instead of 3 so the chicken would shred easily and it was so tender it just fell right apart. Paired it with a simple garlic butter penne pasta and some roasted carrots and it was super delicious! I can’t wait for the leftovers tomorrow!
The Recipe Rebel says
Hi Destiny! So glad you enjoyed the recipe! Thank you for this kind review!
Leslie Jones says
Hi just curious for the sun dried tomatoes if you recommend the truly dried ones in the bag, or the ones in oil?
Laura says
I’m not sure what the author used but I had sun dried tomatoes in oil so used them (drained) and they worked very well!
This recipe is delicious, thank you!
The Recipe Rebel says
Thanks so much for the feedback Laura!
The Recipe Rebel says
Hi Leslie! You really could use either one. I like the ones in the bag. If using the ones in oil (some readers have talked about the oil in the recipe) so you might want to drain some of the oil off first. Hope this helps!
Mrs.T says
I used half-and-half (because that’s what I had) and just used about 3/4 cup as it would be thinner than the heavy cream. It worked out fine, but I’m sure the cream would be amazing. I didn’t have any sun-dried tomatoes on hand but I did have some large red peppers and so I chopped up half a pepper and used that.
Loved this recipe. I turned the leftovers into a soup and we loved that just as much!
The Recipe Rebel says
Hi Mrs. T! So glad you enjoyed the recipe! Thank you for this kind review and feedback on using half and half.
Rhonda says
Absolutely delicious! I made the recipe with only 2 chicken breast and could have used a little more sauce (so good). Also I added 1 teaspoon of the better than bouillon Italian seasoning.
The Recipe Rebel says
Hi Rhonda! So glad you enjoyed the recipe! Thank you for this kind review!
Christina Popso says
I made this today! I didn’t have cream on hand so I used coconut milk. So much flavor! I did add a bit more seasoning. I also put in uncooked rice in it too, cooked great and tasted better! Thanks! Will be making again!
The Recipe Rebel says
Hi Christina! So glad it worked out for you!!
Klaire says
I made it dairy free with coconut milk and dairy free grated Parmesan cheese (son has dairy allergy). It was SO good!!
The Recipe Rebel says
So happy to hear Klaire!!
Vivian says
My husband and I really love this chicken, will definitely have it again. Thanks for sharing!
The Recipe Rebel says
Hi Vivian! So glad you enjoyed the recipe! Thank you for this kind review!
Susan B says
I just finished making this, followed your instructions exactly and it is delicious!!!! The chicken is sooo tender. I will def make this again!
The Recipe Rebel says
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Gillian says
This was the all time worst crock pot recipe I have ever tried. Cream curdles and the chicken was atringy
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe Gillian. Was it heavy cream that was used? Heavy cream shouldn’t curdle during the cooking process, but lower fat dairy can.
Pat says
Can you use half and half
The Recipe Rebel says
Hi Pat! You can lighten it up with half-and-half, but the sauce won’t be as rich and creamy.
Lisa B says
IMy family loved it!! Thank you!
Can the leftovers be frozen?
The Recipe Rebel says
Hi Lisa! Yes it can! I talk a little about what to do with the leftovers in the post and recipe card. Hope this helps!
Lauren says
Can I make it dairy-free?
The Recipe Rebel says
Hi Lauren! I’m not really sure, I haven’t tried it myself. The fat content of your cream is what is important. If you decide to experiment, I’d love to know how it turns out!
Jennifer J DeVall says
I made this with nutritional yeast in place of Parmesan cheese and heavy oatmilk instead of cream. My family has to have dairy-free! My 15-yo son told me it was the best meal he had ever had. My husband loved it, too!
The Recipe Rebel says
So happy it worked out Jennifer!
Lindsey Roussel says
I’m making this today, used half and half instead of heavy cream, and it came out chunky instead of creamy. Wonder what I did wrong!
The Recipe Rebel says
Hi Lindsey! I’m sorry to hear that. Not sure if you saw my note in the blog post about using half and half but it will definitely affect the outcome if using something other than heavy cream.
Gary Coones says
Made this delicious dish today . The only changes I made was to increase the sauce ingredients by 1/2 more and added fresh mushrooms to the chicken before pouring the sauce over . It turned out perfect ! Will definitely be making it again and again .
The Recipe Rebel says
Hi Gary! So glad you enjoyed the recipe! Thank you for this kind review!
Priya says
My husband and I really enjoyed this recipe! The only changes I made were to add 2-3 oz of chicken broth and I went a little heavy on the spices. Served this with bow tie pasta and I thought they paired well together. This was so easy to make, I’ll be adding it to my regular rotation. Thank you for the recipe!
The Recipe Rebel says
Hi Priya! So glad you enjoyed the recipe! Thank you for this kind review!
David Burleson says
Awesome 😁. 45 minutes from opening the chicken to putting it on the plate 👍. Taste texture appearance and presentation we’re awesome 👊👍
The Recipe Rebel says
Hi David! So glad you enjoyed the recipe! Thank you for this kind review!
JM says
Tried it last night and I’m sorry to say it is very boring. The chicken cooked perfectly,but I won’t make it again.
The Recipe Rebel says
I’m sorry to hear this wasn’t to your taste, JM. Myself (and others) have enjoyed it, so I wished it would of been a hit for you too!