Crockpot Tuscan Chicken

square image of crockpot chicken breast with tuscan cream sauce in slow cooker.

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: servings

Calories: 393cal

Author: Ashley Fehr

This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

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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 (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

*Serving size will vary depending on the weight of the chicken breasts used.

**Some sauce was removed from the slow cooker to show detail.

Substitutions:

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.

Leftovers

Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

To thaw chicken before cooking:

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.

Nutrition