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.
Table of Contents
- Reader Rating
- Why we love this Crockpot Tuscan Chicken Recipe:
- Crockpot Tuscan Chicken Ingredients Needed:
- How to make Crockpot Tuscan Chicken Breast:
- Variations and Substitutions
- How to store Crockpot Tuscan Chicken
- Can I freeze Crockpot Tuscan Chicken?
- Serving suggestions:
- More Crockpot dinner recipes you’ll love!
- Crockpot Tuscan Chicken Recipe
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 Tuscan 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.
Crockpot Tuscan Chicken 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: 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 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!
How to store Crockpot Tuscan 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 Crockpot Tuscan Chicken?
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
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. The sauce may separate as it cooks (it will NOT curdle!) — simply stir together until smooth. 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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Amy says
One of my favorite go to crock pot recipes. I added capers but that was my only tweak. Served over angel hair pasta. We all love it!
M says
This was easy, awesome and filling! Pleased the whole family. Mine was watery too but I shredded the chicken and mixed it all together as a topping for pasta and it was perfect! Will make again.
The Recipe Rebel says
Glad you enjoyed it!
CandeeT says
This was a hit with my family. I doubled the sauce. I will probably triple it next time as my family wanted more sauce than I had. We had over chicken raviolis and pasta! So good!
The Recipe Rebel says
Great to hear, thank you Candee!
Zoe says
The easiest prep ever for the most delicious results! My family and I loved this. Even our 1 & 4 year old. Making this again tonight.
The Recipe Rebel says
So happy to hear, Zoe! Thank you!
Kerstin Riggenbach says
Mine looked nothing like that. Lumpy. Looks like sauce broke.
The Recipe Rebel says
I’m sorry to hear that, Kerstin. The type of cream used is normally the culprit. Which did you use?
Kat says
I made this with a few minor additions per my own taste. I doubled the recipe and added two chicken bouillon cubes, a little crushed red pepper… if you like kick, and when almost cooking…I added mushrooms to cook at the top. Next, time I will forgo the crushed red pepper for the kid’s preference, but this was a definite do again. I enjoyed it over rice for me & Egg noodles for the kids.
The Recipe Rebel says
Great to hear! Thank you Kat!
Trisha Szokola says
Wow! This was very flavorful and by far the best crock pot recipe Ive made!
My kids wont eat spinach so I used broccoli (though I put it in too early, Id add it half way through next time. They also wont eat tomatoes so I used your suggested roasted red peppers.
I appreciated your directions to cook for 3 hours OR when chicken reaches 165. My crock pot cooks faster than most on low so it only took 2 hours and 15 minutes. Any longer and it may have been dry.
Im trying this recipe this weekend as directed for adults; Im sure it will be amazing.
The Recipe Rebel says
Hi Trisha! So glad you enjoyed the recipe! Thank you for this kind review!
Bre says
This is bursting with flavor, I’m not sure what some of the other reviewers did, but I followed the recipe to a T aside from adding a little bit of onion powder and garlic salt. My kids even love it! Thank you for the recipe! It’s delicious and very simple.
The Recipe Rebel says
Hi Bre! So glad you enjoyed the recipe! Thank you for this kind review!
Gayle Trulli says
This recipe was fabulous. I’ve been making a meal every week for my daughter and son-in-law who have a new baby, and he says my cooking gets better every year. So thank you so much. This is definitely going to be a recipe I will use while entertaining. It will be so easy to simply make the pasta when ready as the rest of the meal is all done. I think I amped the spices because that’s how we like it. But great simple and delicious meal!
The Recipe Rebel says
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
Amanda says
Definitely will make this again. One tweak I would make is doubling up on the seasoning. The sauce was nice with just the butter noodles but the chicken itself needed little more oomph.
The Recipe Rebel says
Thanks for the feedback!
Alicia Lowe says
I followed the exact recipe but noticed the sauce seemed watery to me. Not think at all. Tasted good. Still not sure how I feel about it.
The Recipe Rebel says
Thanks for the feedback Alicia.
Alicia Lowe says
I had my friends try the food. It was delicious. Definitely the sauce wasn’t as thick. Would you recommend 3tbsp of corn starch? 1tbsp wasn’t enough.
The Recipe Rebel says
Hi Alicia! I only recommend what I’ve tested and listed in the recipe. If you decide to experiment, I’d love to know how it goes!
Mel O’Donnell says
This had zero flavor and just tasted like chicken in heavy cream for us
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Mel. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Carla says
I googled Tuscan chicken slow cooker recipes and although the ingredients / instructions all seem the same, the cooking times are different. Yours says 3 hours on low, the Recipe Critic says 3 hours on high and the Cookie Rookie said 4 hours on high. I feel like 3 hours on low isn’t enough. I made this recipe last night and cooked it at 3 hours on high and it was perfect.
The Recipe Rebel says
Hi Carla! I can’t speak for other recipes but this one does well for me at the times listed.
Sandra Schneider says
I’m excited to try this tonight. Is it okay to use grated parmesan cheese instead?
The Recipe Rebel says
Sure!
Emily J Robertson says
I haven’t even made my plate yet but I can tell you it’s FIRE. I doubled the recipe to feed 6 and so far I’ve just tasted the sauce, and the sauce dipped in homemade crusty garlic bread, and it’s amazing! I added an extra teaspoon of garlic and a handful more chopped spinach and used grated parm!
The Recipe Rebel says
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
Melissa says
This was absolutely delicious and so simple to put together! My kids don’t like sun dried tomatoes, so I chopped half a container of cherry tomatoes and used those, and it turned out perfectly. Thank you for a quick and easy dinner that is different than you basic shredded chicken in choice of sauce. We served it over a bed of half pasta, half spiralized zucchini. Definitely going into the rotation.
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Anne Williams says
Going to try it this weekend.
Wondering if you can substitute another grated cheese instead of parmesan.
This sounds yummy.
If I use red peppers instead of the dehydrated in the oil, can I just chop them and add them?
Thanks for the help.
The Recipe Rebel says
Hi Anne! You could probably make those changes I just haven’t tested it out myself so it would be hard for me to say how it would turn out. If you decide to experiment, I’d love to know how it goes!
Cheryl K says
Amazing recipe! We both loved it! I did however, add more heavy cream to make a larger batch of sauce, and we added more minced garlic. We also did mushrooms and spinach, which made an amazing mushroom sauce. Placed this on a bed on rice and it was PERFECT!
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
Julie says
This was amazing. I served it with salad, leftover mashed potatoes and crusty bread. 10/10 would recommend! Next time I’ll try it over fettuccini!
The Recipe Rebel says
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Heather says
I have chicken tenders/strips that I wanted to use, should I shorten the cook time?
The Recipe Rebel says
Hi Heather! I haven’t tried it myself but another reader has made it with strips and it turned out great. I don’t think you would need to shorten the time.
Dan says
This was delicious! My wife raved about how rich and complex the flavor of the sauce was. I used chicken thighs instead and fixed angel hair pasta with garlic butter, olive oil, and capers to go with it. This could easily be a high end dish in an Italian restaurant, well done!
After all the meat was gone, we made homemade garlic bread to dip the sauce in…a perfect way to utilize the remaining sauce 😋.
The Recipe Rebel says
Glad you enjoyed it Dan!
Beverly Clampett says
Absolutely delicious! Thank you for this wonderful recipe. Chicken was very tender, not tough at all. Best crockpot chicken recipe I have made. Will be a recipe that I’ll definitely repeat.
The Recipe Rebel says
Hi Beverly! So glad you enjoyed the recipe! Thank you for this kind review!