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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Lisa M says
I’m using thin chicken breasts. How should I modify the time. I’m assuming 3 hrs for the regular chicken breasts.
The Recipe Rebel says
Hi Lisa! I’m not really sure because I haven’t tested it out with thin chicken breast. I’d start checking the internal temperature at 1 1/2.
Shaheen says
This recipe was not only delicious, but so easy to make. Thanks for this delicious recipe.
The Recipe Rebel says
Hi Shaheen! So glad you enjoyed the recipe! Thank you for this kind review!
Colleen says
This is a great recipe and easy to make! I’m planning to make it for a dinner party for 8- do you anticipate it should cook the same amount of time, and I just double the recipe, without other modifications?
The Recipe Rebel says
Hi Colleen! I’m not sure I understand. Are you wanting to double the recipe? You’ll likely need a bigger crockpot than a 4qt to fit all of the ingredients. Time should be the same.
Theresa says
Oof I think this is user error…I put this on at 630am and when I came home at 5, it smelled awful and was all burned on top. I left the crock pot on low all day…the cream curdled and all the sun dried tomatoes were gross. Any advice appreciated 😬🙈
The Recipe Rebel says
Hi Theresa! My advice is that this can’t be cooked all day. The recipe stated 3 hours and I’ve only tested it this way.
Erin M says
The same thing happened to me today! I don’t know what I did wrong
The Recipe Rebel says
How long did you cook it for?
Arynn says
The recipe says 3 hours, why would you leave it for 12 hours and think it would turn out good?
Kylee says
This recipe was not only ridiculously delicious, but ridiculously easy!! My family had no idea how little effort I put into dinner. Definitely going to make again!!
The Recipe Rebel says
Hi Kylee! So glad you enjoyed the recipe! Thank you for this kind review!
Mel says
Off the charts!
This is extremely delicious!
Will definitely cook again and hubby asked to cook this weekly!
The Recipe Rebel says
Hi Mel! So glad you enjoyed the recipe! Thank you for this kind review!
Jackie says
This was delightful! I only used two chicken breasts so it was probably a little under a pound. I added a little garlic and a tiny bit of fennel to the seasoning on the chicken. I used the full amount of sauce though. The chicken was past done at two hours, and I added some frozen broccoli at that point because I was out of spinach. I served it over bow tieb pasta, topped with fresh Parmesan and a squirt of lemon. Delicious!
The Recipe Rebel says
Hi Jackie! So glad you enjoyed the recipe! Thank you for this kind review!
LaDonna says
Mine smells amazing and tastes amazing but the cream curdled. Any thoughts on why this might have happened?
I will for sure make it again!
The Recipe Rebel says
Hi LaDonna! Heavy cream doesn’t normally do this. Was a full fat one? Maybe it was the brand?
Michelle says
I have this in the crockpot right now and oh my gosh IT SMELLS HEAVENLY! Like, amazing. First time trying, it so not sure how it’s going to turn out when it’s done but if it tastes anything like it smells this is a winner.
Michelle says
Update: It was absolutely delicious. Everyone loved it! This is seriously one of the best crockpot recipes I have ever made. And I have made a lot :). Thanks for this wonderful recipe.
The Recipe Rebel says
Thanks so much for coming back to update this! So glad you enjoyed the recipe! Thank you for this kind review!
The Recipe Rebel says
Awesome!
Chelsey says
I’m planning on making this tonight, but misread the ingredients and bought frozen spinach. How do you suggest I use it?
The Recipe Rebel says
Hi Chelsey! I would defrost it, squeeze out the liquid and stir it in at the end until warmed through. Hope this helps!
Happy Texan says
Made this today for my 3 picky grandsons, 2 loved it, 1 got 2nd serving. He really enjoyed it!
So it was a hit!! Only thing I wish I would have done, is double the sauce.
Other than that, I will be making it again. Very good. Everyone enjoyed the meal. Thanks for the recipe.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Sarah says
Simple recipe I will make it again. The chicken was tender. I cooked for 3 hrs on high. If you are like me and like a lot of seasoning on your food I would do at least a tablespoon of all ingredients. I did do a little more than the recipe suggested and it was pretty bland. Next time I make it I will add a lot more seasonings. Overall it was good. Thank you for sharing this.
The Recipe Rebel says
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Holly says
Thoughts on throwing orzo in with the creme?
The Recipe Rebel says
Sounds tasty! If you decide to experiment, I’d love to know how it goes!
Elisabeth says
I accidentally put the spinach in the sauce already and it’s all in the crock pot do you think it will still turn out ok or do I need take the chicken out and start over?
The Recipe Rebel says
Hi Elisabeth! Just seeing this, how did it turn out? I think it should of been ok, the spinach might of just been overcooked.
Nikki says
Sooooo good! And soooo easy! Make this tonight!!
The Recipe Rebel says
Hi Nikki! So glad you enjoyed the recipe! Thank you for this kind review!
Bonnie says
This recipe was perfect! I followed directions and kept a close eye on my Chicken. It was fine at the 3 hour mark and did not disappoint! Served w/ angel hair pasta and crusty bread….yum!! Great recipe!
The Recipe Rebel says
Hi Bonnie! So glad you enjoyed the recipe! Thank you for this kind review!
Sandy Leto says
I tried this recipe tonight and although it was good, I felt the flavor of the sundried tomatoes as quite strong. I’ll try roasted red peppers next time as suggested and swap out the chicken breast for chicken thighs.
The Recipe Rebel says
Hi Sandy! So glad you enjoyed the recipe! Thank you for this kind review!
Katie says
I just wanted to make sure low for 3 hours is enough time to cook the chicken? Thank you!
The Recipe Rebel says
Hi Katie! Cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. You’ll have to test the internal temperature to make sure. Hope this helps!
Theresa Hutchins says
The best chicken I’ve ever made! I added mushrooms to mine and it was delish!
The Recipe Rebel says
Hi Theresa! So glad you enjoyed the recipe! Thank you for this kind review!
Patricia Espindola says
I never leave reviews, this is by far the most moist delicious tasting chicken I’ve ever had in a crockpot! I will definitely be making this again.
The Recipe Rebel says
Hi Patricia! So glad you enjoyed the recipe! Thank you for this kind review!