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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DebbieL says
Loved it. Easy. Made w chicken breast Done in just under 3
We just sprinkled some salt and extra grated parm on top. A keeper.
The Recipe Rebel says
Thanks DebbieL!
Kayti says
I made your Juicy Slow Cooker Chicken and it was a hit so I decided to try this one. It did not turn out as good but I feel like it is probably my fault.
The sauce was good but it separated out and was way too thin to put on pasta.
I used 1/2 and 1/2 instead of heavy cream and I did not have any cornstarch on hand so I left it out. I also added some diced jalapenos and added extra fresh grated parmesan cheese.
My theory is the sauce was too thin and separated due to the lack of cornstarch or possibly because of the jalapenos.
Next time I will try it with the cornstarch. I love parmesan so I will probably add extra next time as well (and add some jalapenos) unless you think they think they contributed top the separation of the sauce.
What do you think?
The Recipe Rebel says
Hi Kayti, I definitely think that if you use half and half the sauce won’t be as rich and creamy. Along with the cornstarch both ingredients help with that.
Maggie says
This is one of my family’s go-to recipes. It comes together so quickly and easily and is alway delicious. I do always add some Italian hot peppers though; I think it benefits from a little bit of heat. I usually make some Banza chickpea pasta and then take the chicken out and toss the pasta in the sauce in the crockpot. I’ve also made it with arrowroot powder instead of cornstarch and it’s turned out just as well.
The Recipe Rebel says
Thank you Maggie!
JustBecause says
Yum! My other half thinks we need to have this multiple times a week. He stands in the kitchen and asks when dinner will be ready the entire day I make it. I probably add 3 times the seasoning as required (I generally don’t measure seasonings). I also serve it over fettuccine noodles. It’s perfect, the chicken falls apart, the flavor combine well. I also pour a 1/4 cup of the pasta water in the cream sauce at the end to help it bind to the noodles better. ❤️😋
The Recipe Rebel says
Glad to hear! Thank you!
Jennie Roland says
Hi there, if I work all day will it be ok to be going for at least 7 hours on low?
The Recipe Rebel says
Hi Jennie, I’m sorry but it would be overcooked at that point.
Amber says
Hi! I’m so excited to try this but do not have a crock pot. Any suggestions on cooking the sauce on a stovetop?
The Recipe Rebel says
Hi Amber, it will be similar to how this recipe cooks up on the stove. https://www.thereciperebel.com/one-pan-tuscan-orzo-with-chicken/ Also we have an oven version: https://www.thereciperebel.com/baked-tuscan-chicken-breasts/ Enjoy!
Paula Lyslo says
This was a company worthy recipe! We especially loved the flavor that the sun dried tomatoes impart in the sauce. I will be making this a part of my rotation . Thankyou!
The Recipe Rebel says
So glad to hear you enjoyed it, Paula!
Tyra says
I have made this recipe several times! It has become one of my husbands favorite dishes! I always double the sauce and I have even tripled it. I also add mushrooms.
I am going to make it today but don’t have Parmesan cheese. Can I substitute parmesan with mozzarella?
The Recipe Rebel says
Hi Tyra, I’d just leave the cheese out or stir the mozzarella in at the end of the cooking time. Enjoy!
Lexi Gay says
I loved how easy this recipe was! I gave 3 stars because I thought it was a bit bland. I normally add extra amounts of each seasoning than recipes call for, which I did this time as well. Maybe my chicken breasts were too big? I did think I had a considerable amount of meat once I shredded it (I used three breasts instead of four). I ended up adding a can of rotel and some red pepper flakes, and that changed it up a bit. Served with penne pasta. I liked it!
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Lexi. 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!
Marissa says
How long should I cook this if I were to double the recipe?
The Recipe Rebel says
Hi Marissa, if you have a larger crockpot you can double the recipe but I believe the timing would be the same with a bigger crockpot. Enjoy!
Alexis says
I’m going to make this recipe tomorrow looks absolutely delicious!! But, I’m usually fine with the amount of sauce with the different recipes I make but I’m making it for my mother who is pretty picky about having more sauce to get all her noodles she serves on covered…
So my question is can I double the sauce??
Thank you !
The Recipe Rebel says
Hi Alexis, yes! You can double the sauce.
Manuela B says
Wow, sooooo delicious and easy!! It was a unanimous hit and voted to add to the monthly rotation. I did season the chicken and then sear it a little, just for a “prettier” presentation but as you said definitely not necessary. Otherwise followed the recipe as described. Yummm! Thanks so much for sharing!!
The Recipe Rebel says
Thank you Manuela!
Angie says
Delicious! Doubled the sauce to serve over pasta. My husband and I loved it.
The Recipe Rebel says
Great to hear, thank you Angie!
Jennifer Streeter says
This recipe is amazing! Even my boyfriend who is pickier than a toddler loves it. It’s a regular meal for us! We serve it over fettuccine noodles and it’s the best.
The Recipe Rebel says
Thanks Jennifer!
Ann says
I didn’t have sundried tomatoes so I roasted red, yellow and orange peppers with some black olives, a little bit of olive oil and used that in the sauce. I also added some fresh thyme while cooking and when done, some fresh parsley. Served over fettucine and chefs kiss !!! Wonderful.
The Recipe Rebel says
Glad you enjoyed it, Ann!
Janet P says
I never leave comments on recipes but OMG!!!! My kids (6 and 11) are usually relatively picky and they both had seconds… they kept saying “this taste like it’s from a restaurant!” They are obsessed, and already asking me when I will make it again. I made it exactly as the recipe said, excellent!!!!!
The Recipe Rebel says
Yay! Thank you Janet!
Jeff says
This was super easy and full of flavor. I made it for my fam on a rainy, cold day. It fit the bill.
The Recipe Rebel says
Thank you Jeff!
Trina says
Usually, recipes I cook don’t turn out good. I made this recipe exactly as it is shown. It was super simple to follow and so flavorful. This recipe will remain in my cupboard and part of my go-to recipe list. I absolutely love it!
The Recipe Rebel says
Glad to hear you enjoyed it, Trina!
Kathleen Schaab says
Can I substitute the sun dried tomatoes with chopped tomatoes or a can of drained petite cut tomatoes?
The Recipe Rebel says
Hi Kathleen, you could try but it would add additional moisture to the recipe, then intended and the flavor would be slightly different.
sandy says
what can i sub for spinach …i left it out, one guest allergic ..
love the recipe, thank you
The Recipe Rebel says
Hi Sandy, I haven’t tried anything else but maybe kale. Make sure to massage it first to make it tender. Enjoy!
Toni says
I used tenderloins and Alfredo sauce with a little milk, it made a great soup.
The Recipe Rebel says
Glad to hear, Toni! Thank you!