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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Dar says
I’m going to make this dish today; I’m going to have to use frozen spinach, as that is all I have. Has anyone else used frozen spinach in place of fresh spinach? Other than squeezing all of the moisture from the frozen spinach, is there any other tips any of you might have? Thank you.
The Recipe Rebel says
Hi Dar! Would love to know how it turned out for you?
Corissa Clark says
I’ve made this about 3 times now and it’s amazing!!!! I made it last night for my mother-in-law and she couldn’t stop raving about how good it was. Definitely one of my favorites!
Corissa says
It was supposed to be five stars not four stars.
George Richard Jenkins says
It came out pretty watery
The Recipe Rebel says
Sorry to hear that you had trouble with the recipe, George. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
The Recipe Rebel says
Hi Corissa! So glad you enjoyed the recipe! Thank you for this kind review!
Kim G. says
OMGosh, this was amazing and so simple, yet the depth of flavors were not at all indicative of its simplicity! I have a large slow cooker, so I was worried about making a small portion for just 3 people in such a large cooker, but everything came out perfect! I used chicken tenderloins because I wanted small pieces of breasts. I accidentally added the spinach into the sauce at the beginning, so it was cooked the entire 3 hours, but it made no difference. It was all soooo good! I tripled up on the spinach, and next time I think I’ll add even more. I sliced bakery-fresh Italian bread and a sharp angle and toasted it at a high temperature to get it crispy on the outside but still soft on the inside, and then I laid the bread on a platter and placed the chicken on top of the crispy bread and then poured the sauce on top of that. I’m getting hungry just typing this! No words for how good this was. My teenage son loved it, and that in itself makes it a hit around here! Thank you so much for posting such an awesome recipe!
The Recipe Rebel says
So glad it turned out for you Kim! Thank you for this kind review!
Kim says
Mine is in the crockpot as I speak, and I’m worried because I added the spinach to the sauce. I obviously didn’t read thoroughly and missed that it should be added at the end. Keeping my fingers crossed! But it smells delicious!
Kim G. says
I just posted the results of my mistake which turned out to be not so much a mistake! 😊
Kim G.
The Recipe Rebel says
Hi Kim! Hope it turned out for you!
Ciara says
Can I substitute flour for the cornstarch?
The Recipe Rebel says
Hi Ciara! Maybe? I just haven’t tested it with the flour only cornstarch. The cornstarch reacts slightly different in recipes than flour but they both can thicken sauces. If you decide to experiment with flour, I’d love to know how it turns out!
Tammy says
I made this for supper it was delicious!!I will make it again!
The Recipe Rebel says
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
Felice says
Can you add rosemary to it? If so, how much would you suggest?
The Recipe Rebel says
Hi Felice! I guess you could. I wouldn’t add more than 1/2 tsp. If you decide to experiment, I’d love to know how it goes!
Carrie Ragion says
Can I use grated Parmesan cheese instead of shredded? I accidentally got grated at the store, I’m bummed! Looking for things my 18 month old with eat, hoping he likes this one. I’m not much of a cook so pray it comes out good for me lol.
The Recipe Rebel says
Hi Carrie, it should be okay. Enjoy!
Andrea says
Gave this a whirl last night. Followed instructions, took about 3.5 hours for 2.25 lbs of chicken breast. Heavy cream curtled on me, not sure why. I did notice that the sauce had to be scooped onto the chicken when adding to Crock-Pot. It was too thick to pour. Taste was on point though even though the sauce separated out. Will definitely be saving this recipe and trying again.
The Recipe Rebel says
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Barry says
Doubled the sauce and it was a great hit
Took my cholesterol pill and smiled
Yum
The Recipe Rebel says
So glad you enjoyed it Barry!
Cathy says
Made this a week ago exactly as the recipe was written, and it was fabulous! Even my picky teenager loved it so much he requested it again tonight! Thanks so much for the recipe!
The Recipe Rebel says
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
Donna says
This recipe is wonderful! I have had the most difficult time getting chicken breasts to be moist and tender in any recipe lately, but this time the breasts were very tender and moist!
The Recipe Rebel says
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
Glenna says
WOW!!!! This dish is super easy and seriously delicious!! At the 3 hour mark I added a little more of the sun dried tomatoes and some of the oil, salt and pepper and cooked it for another hour. YUMMY!!
The Recipe Rebel says
Hi Glenna! So glad you enjoyed the recipe! Thank you for this kind review!
Ingelore De Wit Jackson says
Tried it today and it was absolutely delicious. My crockpot cooks everything very fast. The chicken was ready in two hours. Very tender and soo easy to do. Will definitely make it again. Thank you for a lovely recipe.
The Recipe Rebel says
Hi Ingelore! So glad you enjoyed the recipe! Thank you for this kind review!
Mel says
Such an amazing meal with great flavor! I’m so glad I tried this recipe and came across your website. Looking forward to trying more of your recipes! Thank you Ashley!!
The Recipe Rebel says
Hi Mel! So glad you enjoyed the recipe! Thank you for this kind review!
carl says
the green beans burned at 400° for 25 minutes. every other recipe in the world calls for green beans to be air fried at 375 for 10 or 15 minutes. My green beans came out burned! SMH. and I didn’t even preheat it to 400°. lol
The Recipe Rebel says
Hi Carl. I’m slightly confused. The recipe you are commenting on is a chicken recipe. If you are referring to my air fryer green bean recipe they only cook for 5 minutes (not sure where you are getting the 25 minutes). If you are referring to my roasted green beans, they cook in 15 minutes (so again I’m not sure where you are getting your times from).
Melissa says
No offense to this recipe but this isn’t a crockpot recipe. Chicken doesn’t take 2.5-3.0 hours. I’ve made this and it’s dry. Maybe with a bone in chicken like thighs? Definitely not breasts. My family is used to moist chicken and this was dry. Flavor obviously great but don’t use breasts in that period of time. Breasts in this recipe would do well in a large saucepan. Thank you though for your share.
The Recipe Rebel says
Sorry to hear that you had trouble with the recipe, Melissa. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would of been a hit for you too! I know it can be so disappointing to try a new recipe and it not turn out for you.
Camellia Roseman says
Tried this recipe today and it was amazing! Juicy and delicious. Thank you for sharing this recipe! I am not sure why some think it was dry?? Fabulous! Restaurant quality.
The Recipe Rebel says
Hi Camellia! So glad you enjoyed the recipe! Thank you for this kind review!
Ruth says
We loved it
The Recipe Rebel says
Hi Ruth! So glad you enjoyed the recipe! Thank you for the kind review!
Nancy says
I used 1/2 & 1/2 but it curdled(it was all I had). I will make again & add just a bit more Italian seasoning. I used dried tomatoes & fresh cherubs cut in half. The chicken breasts were perfect, needed more sauce. My chicken breasts were big so probably needed to double the sauce. Maybe add mushrooms too?
The Recipe Rebel says
Hi Nancy! Thanks for the feedback!
Kylie Cochran says
My crockpot is a 7 quart. Does this matter?
The Recipe Rebel says
Hi Kylie! It might affect the timing some other than that it should be okay to use.
Lizzy says
I also have a 7 quart. How long should I cook this for then?
The Recipe Rebel says
Hi Lizzy! I can’t specifically say because this has been tested out in a smaller crockpot as stated in the recipe. But I would start watching the internal temperature at around 2 hours. Hope this helps!
Sjhanson says
This was such a great easy recipe, really easy to add your own little twist. I seasoned the chicken and seared it first then added a little here and there and it was perfect. This was so much easier than doing it all in the pan like I was going to. Thank you!
The Recipe Rebel says
Hi Sjhanson! So glad you enjoyed the recipe! Thank you for this kind review!
Mindy says
My sauce is to runny. How can I make it thicker?
The Recipe Rebel says
Hi Mindy! I haven’t had this problem, but maybe try reducing it on the stove?