Crockpot Tuscan Chicken

Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4 servings

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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!

overhead image of crockpot tuscan chicken in white slow cooker

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:

ingredients needed for crockpot tuscan chicken
  • 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.
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How to Make Crockpot Tuscan Chicken Breasts

This crock pot chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep!

  1. Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
  2. 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.
  3. 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

Can you put raw chicken in a slow cooker?

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.

Is it better to cook chicken on high or low in the crockpot?

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.

Can I use frozen chicken?

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.

How to store:

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.

overhead image of crockpot tuscan chicken on plate of pasta

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

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Crockpot Tuscan Chicken

4.96 from 1122 votes
This Crockpot Tuscan Chicken is made up 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!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 393cal

Ingredients

  • 4 boneless skinless chicken breasts (about 1.5-2 lbs)
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • teaspoon black pepper

Sauce

  • 1 cup heavy cream
  • 1 tablespoon corn starch
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 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

*Serving size will vary depending on the weight of the chicken breasts used. 
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
  • 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.
Leftovers
Leftover Crockpot Tuscan 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.
To thaw chicken before cooking:
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.
 

Nutrition Information

Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Keywords crockpot chicken, tuscan chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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

      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!

  6. 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.

  7. 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.

  8. 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!

  9. Klaire says

    I made it dairy free with coconut milk and dairy free grated Parmesan cheese (son has dairy allergy). It was SO good!!

  10. 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

      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.

    • 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!

    • 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!

  11. 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.

  12. 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 .

  13. 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!

  14. David Burleson says

    Awesome 😁. 45 minutes from opening the chicken to putting it on the plate 👍. Taste texture appearance and presentation we’re awesome 👊👍

  15. 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!

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