I’ve got a gem to share with you today: my Crockpot Tuscan Chicken Recipe. This dish is one of those magical make-ahead meals that just melts your worries away. You dump everything into the crockpot, and hours later, you’re greeted with creamy, garlicky, sun-dried tomato goodness that perfectly hugs tender chicken breasts. Whether you’re after a comforting weeknight dinner or crave a little taste of Italy without all the fuss, this recipe is exactly what you need.
When I first tried this Crockpot Tuscan Chicken Recipe, I was amazed at how rich and flavorful it was, especially given how simple the process is. The cream sauce with Parmesan and spinach adds such a fresh, indulgent touch that makes everyone at my table ask for seconds. Plus, it’s a one-pot slow cooker recipe—you’ll love how hands-off it is!
Why You’ll Love This Recipe
- Effortless Cooking: Toss everything in the crockpot and let it do the work while you focus on other things.
- Rich, Creamy Flavor: The Tuscan cream sauce with sun-dried tomatoes and Parmesan makes every bite a delight.
- Healthy Ingredients: Lean chicken breasts paired with fresh spinach help keep it balanced and nutritious.
- Family-Friendly Favorite: My family can’t get enough, and I bet yours will love it too!
Ingredients You’ll Need
These ingredients bring together classic Tuscan flavors, and the combination is both comforting and satisfying. Keep an eye out for good-quality sun-dried tomatoes—they make a huge difference in flavor.
- Chicken breasts: Boneless and skinless work best for even cooking in the crockpot.
- Salt and Italian seasoning: Simple but essential for seasoning the chicken perfectly.
- Paprika and pepper: Adds a little subtle warmth and depth without overpowering.
- Heavy whipping cream: The base of your luscious Tuscan cream sauce.
- Cornstarch: This thickens the sauce beautifully—don’t skip it.
- Garlic: Fresh and minced for that vibrant aromatic punch.
- Sun-dried tomatoes: Adds tangy sweetness and texture; drain well to avoid excess oil.
- Parmesan cheese: For a salty, nutty richness that elevates the sauce.
- Fresh spinach: Stirred in at the end for color, freshness, and nutrition.
Variations
I like to switch things up depending on what’s in my fridge or pantry. Feel free to experiment—you might find your new favorite twist on this Crockpot Tuscan Chicken Recipe.
- Add mushrooms: I once tossed in sliced cremini mushrooms for an earthier flavor that my family really enjoyed.
- Use coconut milk: For a dairy-free version, swap heavy cream with full-fat coconut milk—just note the flavor changes slightly but stays creamy and delicious.
- Spice it up: If you like a bit of heat, sprinkle in red pepper flakes or a dash of cayenne to the cream sauce.
- Fresh herbs: Adding chopped fresh basil or thyme at the end gives the sauce a fresh herbal brightness.
How to Make Crockpot Tuscan Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by placing your boneless, skinless chicken breasts into your 3- to 4-quart slow cooker. In a small bowl, mix salt, Italian seasoning, paprika, and pepper, then sprinkle this seasoning blend evenly over the chicken pieces. This simple step gives your chicken that lovely layer of flavor that will seep into the meat as it slow cooks.
Step 2: Make the Tuscan Cream Sauce
Whisk together the heavy whipping cream, cornstarch, finely minced garlic, salt, and pepper in a medium bowl until smooth. Then stir in the chopped sun-dried tomatoes and Parmesan cheese. Pour this creamy, flavorful sauce right over your chicken in the slow cooker. Don’t worry if it seems thin at first; it thickens during cooking.
Step 3: Crockpot Cooking Magic
Cover your slow cooker and cook the chicken on low for about 3 hours. Check doneness by inserting a meat thermometer; it should read 165°F when the chicken is perfectly cooked. If you notice the sauce separating, just give it a good stir to smooth it out before serving. Just before digging in, stir in the chopped fresh spinach so it wilts nicely and keeps that vibrancy.
Pro Tips for Making Crockpot Tuscan Chicken Recipe
- Use a Meat Thermometer: I can’t stress this enough—checking the internal temperature ensures juicy, safe-to-eat chicken every time.
- Drain Sun-Dried Tomatoes Well: Excess oil can thin the sauce, so give those tomatoes a good chop and drain before adding.
- Add Spinach Last Minute: Stirring it in too early makes it overcooked and dull; add it toward the end for fresh color and texture.
- Stir Sauce if It Separates: Slow cooking cream sauces can sometimes separate—just give it a whisk before serving to bring it back together.
How to Serve Crockpot Tuscan Chicken Recipe
Garnishes
I often sprinkle a little extra Parmesan cheese and freshly chopped parsley on top when I serve this. It adds a fresh, bright finish that pairs perfectly with the creamy sauce. Sometimes a drizzle of good-quality olive oil at the end makes the dish feel even more luxurious.
Side Dishes
This recipe pairs beautifully with simple sides like garlic mashed potatoes, creamy polenta, or even just steamed rice to soak up that luscious sauce. Roasted vegetables or a crisp green salad help balance the richness.
Creative Ways to Present
For a special occasion, I like to set the chicken over a bed of buttered pasta ribbons or creamy risotto and garnish with toasted pine nuts for texture. It instantly elevates the meal and impresses guests with minimal extra work.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Tuscan Chicken stores very well in an airtight container in the fridge for up to 3 days. Just keep the sauce and chicken together to preserve moisture and flavor. I like to place my leftovers in shallow containers for quick cooling and easy reheating.
Freezing
I’ve successfully frozen this dish by cooling it completely and then portioning it into freezer-safe containers. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating. The creamy sauce might thicken a bit, but gentle reheating straight from the fridge smooths it out.
Reheating
Reheat leftovers gently in a saucepan over low heat or in the microwave, stirring occasionally. If the sauce gets too thick, add a splash of milk or broth to loosen it up again. This keeps the chicken tender and the sauce silky smooth.
FAQs
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Can I use chicken thighs instead of breasts in this Crockpot Tuscan Chicken Recipe?
Absolutely! Chicken thighs will add extra juiciness and flavor. Just be mindful that thighs may cook a bit faster than breasts, so start checking for doneness around 2 ½ hours. The rich cream sauce complements either cut beautifully.
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Is it possible to make this recipe in an Instant Pot instead of a slow cooker?
Yes, you can! Use the sauté function to brown the chicken if you like, then add the sauce ingredients and cook on high pressure for about 10 minutes with a natural release. Just add the spinach after cooking to keep it fresh and bright.
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Can I reduce the calories and fat in this Crockpot Tuscan Chicken Recipe?
You can swap heavy cream for half-and-half or a lighter dairy alternative, though the sauce won’t be as rich and may require gentle thickening with a bit more cornstarch. Using skinless chicken breast keeps it lean and healthy.
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What can I serve alongside this dish for a complete meal?
This chicken shines with simple sides like creamy mashed potatoes, garlic pasta, or steamed rice. A fresh green salad or roasted veggies will help lighten the meal and add color and crunch.
Final Thoughts
This Crockpot Tuscan Chicken Recipe has become one of my absolute favorites to make when life gets hectic but I still want a delicious, comforting dinner waiting at the end of the day. I love how the slow cooker does all the work while I relax, and it never disappoints with its creamy, savory flavors. Give it a try next time you want a fuss-free, restaurant-quality meal at home—I’m pretty sure you’ll be hooked just like me!
Print
Crockpot Tuscan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian
Description
Crockpot Tuscan Chicken is a creamy, flavorful dish featuring tender chicken breasts slow-cooked in a rich Tuscan cream sauce with sun-dried tomatoes, garlic, Parmesan cheese, and fresh spinach. Perfect for an easy and comforting meal with minimal prep.
Ingredients
Chicken
- 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
- Prepare the Chicken: Place the chicken breasts into a 3- to 4-quart slow cooker. In a small bowl, combine salt, Italian seasoning, paprika, and pepper; sprinkle this seasoning mixture evenly over the chicken to coat each piece well.
- Make the Tuscan Cream Sauce: In a medium bowl, whisk together the heavy whipping cream, cornstarch, finely minced garlic, salt, and pepper until smooth. Then stir in the chopped sun-dried tomatoes and grated Parmesan cheese.
- Combine and Cook: Pour the prepared Tuscan cream sauce over the seasoned chicken in the slow cooker, ensuring the chicken is well covered. Cover the slow cooker with the lid.
- Slow Cook: Cook the chicken on low for 3 hours, or until the internal temperature reaches 165°F (74°C). If the sauce separates during cooking, stir it gently to recombine and smooth the sauce.
- Finish with Spinach: Stir in the fresh chopped spinach into the hot sauce and chicken, allowing the spinach to wilt in the residual heat.
- Season and Serve: Taste the sauce and adjust seasonings with additional salt or pepper if desired. Remove the chicken from the slow cooker and serve hot with the creamy Tuscan sauce.
Notes
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the creamy sauce.
- For a lighter option, substitute half-and-half for heavy cream, but the sauce may be less rich.
- Make sure to drain and chop the sun-dried tomatoes well to prevent excess moisture in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Use a meat thermometer to ensure chicken is perfectly cooked through and safe to eat.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 1/4 recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
