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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Katie says
Y’all!! This is DELICIOUS!!! My new favorite recipe. The sauce is so good. The sauce is so rich, but somehow does not feel heavy despite using heavy cream. Thank you so much for sharing. We love it in our house.
The Recipe Rebel says
Glad to hear you enjoyed it, Katie!
Susie Q says
Or you can just take responsibility and temp your own foods rather than blaming others for your own poor cooking skills 🤷♀️
Teachurite says
Great flavors but the balance is definirley off. This definitely needs broth! I make a similar dish and was excited to try the crockpot version. First, I increased the seasonings x 3. Will add chili flakes next time for a little kick as well . Also, the cooking time needs to be reduced by 30 min to 1 hour. One option would be to omit the spinach and finish with fresh basil. Thank you for the idea! I’m looking forward to a second spin at it!
Missy Hill says
This was good but not nearly enough sauce for 4 chicken breasts. I will make it again, but double the sauce ingredients. Or use half the chicken. Flavor was very good.
The Recipe Rebel says
Glad you enjoyed it!
Nicole L says
Every slow cooker cooks at different rates and the size of your vessel makes a big impact on cooking time as well. I recommend buying a digital meat thermometer to check the chicken before serving. I do this every time I make chicken. My slow cooker runs hot and cooks chicken breast cooks in 2.5 hrs on low.
The Recipe Rebel says
Thanks Nicole!
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste. 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!
Jenny McEwen says
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! I ended up cooking this chicken for about four hours in my crockpot on low. I used the sun-dried tomatoes that I found in a jar at Publix made by a company called California Sun-Dry. Also, I used boneless chicken thighs. Lastly, I took the advice of other reviewers and doubled the sauce. This recipe is spectacular!!! 🎉🥳🎉
Diana says
Making mine now. I added chopped mushrooms and doubled the recipe as I am feeding 9 adults. Plan on making a spinach & kale salad, serving it with sourdough and fettuccini noodles. I am thinking mine will take 5ish hours +/-. I tend to slightly overcook my chick breast so I think we’ll be ok! Can’t wait to taste it!
The Recipe Rebel says
Enjoy!
Sandra Erickson says
Recipe did say crock pot temps vary and to make sure chicken was at least 165 degrees internally. I set based on recipe but checked w/thermometer and cooked a bit longer. I’d invest in one if you use this appliance regularly.
The Recipe Rebel says
Thanks Sandra!
Mo says
You should always temp your meat and adjust accordingly 165° for chicken. Crock pot size varies and that will effect the cooking time
The Recipe Rebel says
Definitely! Thanks Mo!
Alisa Bazan says
Made this today and it was absolutely fabulous! Checked the temp of the chicken at the 3 hour mark, which everyone should do so they don’t get food poisoning and it read 168, perfect. Thank you!
The Recipe Rebel says
Ha! Yes! Thanks Alisa!
Shannon says
Made this for dinner tonight and it was so delicious! I followed the recipe exactly except I took advice from the comments and doubled the sauce. The only thing was the cook time was not long enough so I had to throw the chicken in the oven for 10 minutes. But I think that is probably just my crockpot so next time I’ll do maybe 4 hours instead of 3. I did check with a thermometer but when I cut into it I could see some parts undercooked. But anyway, I served it over angel hair pasta and so so good. My family loved it! Thank you!
The Recipe Rebel says
Glad you enjoyed it!
Erin says
Have made it a few times before and is always delicious! I recommend doubling the sauce ingredients though and I feel it definitely needs more.
The Recipe Rebel says
Thanks for the feedback!
Vickie says
Thanks! Really good! Will double the sauce next time.
The Recipe Rebel says
Thank you Vickie! Glad you enjoyed it!
Jessica says
Made this yesterday for the first time, it was delicious! My husband said he thought we were eating from a fancy restaurant lol. I will definitely double up on the sauce next time but wondered how I could make just more of the sauce for our leftovers? Would I use the same ingredients or leave out the corn starch? And would I just heat up on the stove?
The Recipe Rebel says
Hi Jessica, I think you can definitely make more sauce and heat it on the stove. Enjoy!
Jeffrey Goodling says
You didn’t answer the question. I want to make this. So is it 3 hours on LOW or HIGH?
The Recipe Rebel says
Hi Jeffrey, the questioned is answered in Step 5. It’s low for 3 hours.
Wendy Giangiorgi says
Hi All-
This recipe looked so delicious, but when I fixed it, it came out really salty. I followed the recipe as directed. Any ideas of what I did wrong or what I could change up for next time?
The Recipe Rebel says
Hi! Just reduce the salt next time, based on your taste. Enjoy!
Ari says
Flavor is really good. Will be making it again! One issue: it says to cook on low for 3 hours. I think that should be high for 3 hours? Had to put it in the oven to fully cook.
The Recipe Rebel says
Thanks for the feedback, Ari
Erin says
Mine was done in 3 hours on low so the recipe for me is correct! I might even dial it back to 2.5 hours depending on size of breasts.
The Recipe Rebel says
Thanks Erin!
KB says
Cream curdled in a couple hours on low so I had to strain out and basically start over. Going to make the sauce separately and pour over at end but not as seamless as most crockpot meals.
The Recipe Rebel says
I’m sorry to hear you had trouble, KB. Which kind of cream did you use?
Shawnna Clement says
This is easy and delicious. I added it to my rotation after my first batch, loved by my hubby and kids.
I doubled all sauce ingredients (except cornstarch) to serve over a generous portion of wheat penne. I added fresh sliced mushrooms into the sauce and doubled the spinach.
… Served with roasted asparagus and french bread for a lovely meal.
The Recipe Rebel says
Great to hear, thank you!
Beth Chapman says
Making tonight for the family. It smells amazing all ready! I did double the sauce recipe. I added 1/4 cup of roasted red pepper cream cheese, fire roasted red peppers from Trader Joe’s also. This is a KETO friendly dish as well, I’ll serve mine over steamed broccoli or zucchini noddles. The rest of the family will have garlic sourdough bread, noddles and a salad.
The Recipe Rebel says
Glad you enjoyed it Beth!
Ann says
Made this tonight for the first time, and it certainly won’t be the last! I used boneless skinless chicken thighs which I browned on one side just to render the fat. Otherwise I followed the recipe exactly. It was creamy, silky, and so flavorful. Don’t skip the sundried tomatoes! They definitely add depth to the dish. My daughter sprinkled hers with fresh basil, I used fresh parsley. I served it over fresh tortellini with a Ceasar salad. Next time I will definitely double the sauce. This recipe is so easy, but at the same time perfect for company.
The Recipe Rebel says
Great to hear, thank you Ann!
Ann says
Definitely thighs. That’s what I will try with but I’ll bet it’s good with either. I use thighs for everything. So much more tender
The Recipe Rebel says
Great to hear!