If you’re looking for an effortless dinner that’s elegant but easy enough for a weeknight, this Crockpot Tuscan Chicken is it! The chicken is juicy and smothered in a creamy, cheesy sauce with sun-dried tomatoes and spinach.
It’s the kind of dish that feels like eating out, minus the price tag. Your family will be amazed at how effortlessly you pulled off such a delicious, restaurant-quality meal!
Why you’ll love this recipe
- Effortless elegance: On busy weeknights, I’m all about meals that feel fancy without a ton of effort – this one is perfect for both cozy nights in and special occasions.
- Kid and grown-up approved: The creamy, cheesy sauce with sun-dried tomatoes and spinach gets rave reviews from everyone in my house, from the pickiest eater to the hungriest grown-up.
- Perfectly versatile: Whether you serve it over pasta, rice, or mashed potatoes, this dish easily adapts to whatever you have on hand, making dinner stress-free and delicious.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken breasts: Boneless, skinless chicken breasts work best for this recipe because they cook evenly and absorb the creamy sauce so well. If you prefer, you can substitute with boneless, skinless chicken thighs for a juicier option, but cooking times may vary slightly.
- Sun-dried tomatoes: Look for sun-dried tomatoes packed in oil with herbs – they add so much flavor to the dish. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before using.
- Heavy cream: This gives the sauce its rich, luxurious texture. If you want a lighter option, you can use half-and-half, but the sauce may not be as thick and creamy.
- Parmesan cheese: Freshly grated Parmesan blends smoothly into the sauce and enhances the flavor. Pre-grated Parmesan can work in a pinch but may not melt as well.
- Spinach: Baby spinach is tender and easy to work with, but you can substitute with chopped kale if you prefer a heartier green. Just cook the kale slightly longer to soften it.
- Cornstarch: Optional, but it’s a quick way to thicken the sauce if you like it extra creamy.
- Chicken broth: Low-sodium chicken broth is ideal to control the saltiness of the dish. If you don’t have chicken broth, vegetable broth works just as well.
How to make Tuscan chicken in the slow cooker
Let’s get started on this Crockpot Tuscan Chicken – it’s one of those recipes that makes me feel like I have my life together, even on busy days. Follow along, and I’ll walk you through it!
1. Prep the chicken
Start by spraying the inside of your slow cooker (a 4-quart size works perfectly) with nonstick cooking spray. Trust me, this little step is a lifesaver when it’s time to clean up – who wants to scrub their heavy crockery insert?!
Lay 4 boneless, skinless chicken breasts in the bottom of the crockpot. Now, sprinkle over 2 cloves of minced garlic, 2 teaspoons of Italian seasoning, ¾ teaspoon of salt, and a little black pepper. Don’t be shy with the seasoning – t’s what makes the chicken extra flavorful without much effort.
2. Add the tomatoes and broth
Next, grab an 8-ounce jar of sun-dried tomatoes in oil. Drain them well (I usually press them gently with a paper towel) and give them a rough chop.
Spread the chopped tomatoes evenly over the chicken, then pour in ½ cup of chicken broth. The broth keeps everything juicy and helps build that amazing sauce later. Do NOT add the cream at this point! It curdles easily in the slow cooker, so we will stir it in at the end!
3. Slow cook the magic
Now, put the lid on the slow cooker, set it to LOW, and let it do its thing for 2.5 to 3.5 hours. I know it’s tempting, but don’t lift the lid – every time you peek, it adds extra cooking time.
I always use a meat thermometer to check when the chicken hits 165°F at the thickest part. If you’ve got one of those thermometers that can stay in while it cooks, even better – no overcooked chicken here!
4. Finish the sauce
Once the chicken is cooked through, carefully take it out and set it aside on a plate to rest.
Now it’s time to make that creamy, dreamy sauce! Stir 1 cup of heavy cream, 1 cup of roughly chopped baby spinach, and ⅓ cup of grated Parmesan cheese into the sauce left in the crockpot.
If you like your sauce thicker, mix ½ tablespoon of cornstarch with 1 tablespoon of cold water and stir that in, too.
Leave the lid off and let the sauce simmer for about 5 minutes, just until the spinach wilts and the sauce bubbles. Give it a taste and adjust the seasoning if you think it needs a little extra salt or pepper.
5. Bring it all together
Finally, gently return the chicken to the crockpot and spoon some of that sauce over the top. Close the lid again for about 5 minutes to let everything warm through – it’s just enough time to set the table or call the kids to come eat.
That’s it! Serve this creamy Crockpot Tuscan Chicken over pasta, rice, or mashed potatoes (mashed potatoes are the favorite around here).
Don’t forget to drizzle extra sauce over the top – because let’s be real, that sauce is the star of the show. Enjoy!
Top tips for recipe success
- Season generously: Don’t skimp on the garlic, Italian seasoning, salt, and pepper – it’s what brings out all the flavor in the chicken. A well-seasoned base makes the sauce even better!
- Use the right slow cooker size: A 4-quart slow cooker is ideal for this recipe. If your slow cooker is much larger or much smaller, the chicken may cook in a different timeframe than the recipe says.
- Avoid adding the cream too early: Resist the urge to pour in the heavy cream at the beginning of the cooking process. Cream can easily split or curdle in the crockpot when exposed to long cooking times, which can ruin the silky texture of the sauce. Always wait until the end to stir it in for the best results!
- Use a meat thermometer: Overcooked chicken is a no-go. Check the internal temperature at the thickest part of the chicken – once it hits 165°F, it’s perfectly cooked. A leave-in thermometer is a game-changer for slow cooker recipes, overcooking the chicken makes it quite rubbery and dense.
- Choose the right sun-dried tomatoes: Opt for the kind packed in oil with herbs. They’re softer and add extra flavor to the dish. If you’re using dry-packed tomatoes, be sure to rehydrate them in warm water for about 10 minutes.
- Freshly grate your Parmesan: Freshly grated Parmesan melts into the sauce beautifully and adds a richer flavor. Pre-grated can work, but it might not blend as smoothly.
- Don’t skip the resting time: Letting the chicken rest after cooking helps retain its juices and keeps it tender when you add it back to the sauce.
- Adjust to taste: Always taste the sauce before serving. Depending on your sun-dried tomatoes and Parmesan, you may need a pinch more salt or pepper to balance the flavors perfectly.
Helpful recipe hints
Recipe variations
- Stovetop version: Don’t have time for slow cooking? My Creamy Tuscan Chicken is quick to make on the stove. Or try my One Pot Tuscan Chicken Pasta for a quick and easy all-in-one option.
- Swap chicken breasts for thighs: Boneless, skinless chicken thighs are a great alternative if you prefer a juicier cut of meat. The cooking time in the slow cooker may need to be adjusted slightly (closer to 4-5 hours on LOW).
- Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce for a little kick.
- Extra cheesy: Stir in an additional ¼ cup of Asiago cheese with the Parmesan for an even creamier, cheesier sauce.
Leftover storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave until it reaches an even temperature of 165°F. Add a splash of chicken broth or cream if the sauce has thickened too much.
Serving ideas
- Cozy night in: Skip the usual pasta and serve the chicken over creamy polenta. It’s warm, cheesy, and feels like something you’d eat in a tiny Italian trattoria on a chilly evening – just without the jet lag.
- Sunday dinner: Pair the chicken with garlic bread and a Cherry Tomato Salad. The fresh tomatoes, and basil balance out the creamy sauce beautifully, and let’s be real – garlic bread is basically mandatory.
- Rustic Italian feast: Go full-on Italian countryside by serving the chicken with roasted baby potatoes and a simple arugula salad tossed in a balsamic vinaigrette. It’s rustic, fresh, and gives the meal that “effortlessly fancy” feel we all secretly love.
- Pasta night: Spoon the chicken and sauce over buttery fettuccine or tagliatelle for a classic Italian combo. Bonus points if you sprinkle extra Parmesan and a few red pepper flakes on top.
- Sweet dessert: End your meal with a simple scoop of gelato, or go all out and serve a homemade Tiramisu!
More easy slow cooker comfort
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Tuscan Chicken
Recipe details
Ingredients
- 4 boneless, skinless chicken breasts (1.5-2 pounds)
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt or to taste
- ground black pepper to taste
- 1 (8-oz) jar sun-dried tomatoes in oil with herbs, drained and chopped
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup baby spinach roughly chopped
- ⅓ cup grated Parmesan cheese freshly grated blends in better, but store-bought grated is fine if that’s what you have
- ½ tablespoon cornstarch optional
Instructions
- Prep chicken: Spray the inside of a ~4 quart crockpot with nonstick cooking spray. Place 4 boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle 2 cloves garlic (minced) and 2 teaspoons Italian seasoning evenly over the chicken. Add ¾ teaspoon salt and ground black pepper to taste.
- Add tomatoes and broth: Spread the drained, chopped sun-dried tomatoes (from 1 (8-oz) jar) over the chicken. Pour ½ cup chicken broth evenly over the top.
- Slow cook: Close the lid and cook on LOW for 2.5-3.5 hours, depending on how hot your slow cooker runs, until the chicken is cooked through (165°F internal temperature).(Do not open the lid during cooking – the small hole in the lid can be used to poke through a food thermometer. Ideally you’d have a thermometer that can stay in the chicken during the entire cooking time, to alert you when it reaches an internal temperature of 165°F at the thickest part – no more overcooked chicken!)
- Finish sauce: Open the lid and carefully remove the chicken. Set aside on a plate to rest. Stir 1 cup heavy cream, 1 cup baby spinach (chopped), and ⅓ cup grated Parmesan cheese into the sauce in the slow cooker.(If you desire a thicker sauce, combine ½ tablespoon cornstarch with 1 tablespoon cool water and stir into the sauce as well.)Leave the lid off and allow the sauce to simmer for about 5 minutes, until the spinach has wilted and the sauce is bubbling. Taste the sauce and adjust the seasoning if needed.
- Finish and serve: Return the chicken to the slow cooker, spoon the sauce over the top, and close the lid. Let the chicken warm through for 5 more minutes. Serve the chicken with the creamy Tuscan sauce over your choice of pasta, rice, or mashed potatoes.
Notes
Ingredient notes
- Chicken: Use boneless, skinless chicken breasts or thighs. Thighs may require a longer cooking time.
- Sun-dried tomatoes: Oil-packed with herbs adds flavor. Rehydrate dry ones in warm water for 10 minutes.
- Heavy cream: Add at the end to prevent curdling; half-and-half works but isn’t as creamy.
- Parmesan: Freshly grated melts best; pre-grated can work in a pinch.
- Spinach: Baby spinach is ideal, but chopped kale can be substituted – cook it longer.
Recipe tips
- Use the right slow cooker size: A 4-quart slow cooker is ideal for this recipe. If your slow cooker is much larger or much smaller, the chicken may cook in a different timeframe than the recipe says.
- Check temperature: Use a meat thermometer; chicken is done at 165°F. Do not overcook!
- Don’t add cream early: It can split in the crockpot. Add at the end for a smooth sauce.
- Leftovers: Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream.
Sarah says
Wow, this was sooo good. The chicken turned out so juicy, and the creamy sauce was perfect over rice. I didn’t have spinach, so I used kale instead, and it worked great. Will def make again!
Nora says
I’m so glad, Sarah!
Emily says
Made this last night and it was AMAZING!! The chicken was so tender, and the sauce was so creamy and flavorful. Served it over pasta, and my whole family loved it. Def making this again soon!
Nora says
So glad to hear it, Emily!
Rachel says
This recipe is SO much better than others I’ve tried! I love that the cream isn’t added until the end—no splitting or weird texture like I’ve had with other recipes. The sauce was perfectly creamy and smooth, and the flavor was amazing. Definitely my go-to Tuscan chicken recipe now!
Nora says
Rachel, I agree that adding the cream at the end works so much better! Glad the recipe was a hit for you – thanks for coming back to leave a review!
Kayleigh says
so easy and so good perfect over pasta will make again
Nora says
I’m so happy to hear you liked the recipe, Kayleigh!