My Crockpot Tuscan Chicken features tender chicken breasts that are made flavorful with sun-dried tomatoes, garlic, and more! I love that served in a rich and creamy sauce with parmesan cheese and spinach to really send it over the top.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Why We Love This Crockpot Tuscan Chicken Recipe
Crockpot Chicken is always a breeze. I love that adding this delicious sauce just takes things up a notch.
- Creamy. Heavy cream melds with a chicken broth base to create a rich sauce that keeps the chicken moist.
- Cheesy. Parmesan cheese adds an umami flavor and great texture.
- Flavorful. Garlic, Italian seasoning, sun-dried tomatoes, spinach, and fresh herbs create a delectable sauce.
Variations
I love to toss in some garlic powder to enhance that garlicky flavor even more! Onion powder also adds a pretty nice flavor. When I want to make things a little spicy, I sprinkle in some crushed red pepper flakes for an added spicy kick.
How to Store and Reheat
Once cooled to room temperature, leftover Tuscan chicken will stay fresh in an airtight container in the fridge for up to 3 days. I reheat in the microwave for 30 seconds at a time until warmed all the way through.
Serving Suggestions
I serve with a side of your favorite pasta, such as fettuccine or spaghetti. I have found that rice and mashed potatoes also do the trick! I want something that will catch all of that creamy sauce so not a drop goes to waste.
More Tuscan Chicken Recipes To Try
5-Star Review
“I make this all the time. So easy. So delicious. Chefs kiss.” – KateLyn M.
Crockpot Tuscan Chicken Recipe
Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning store-bought or homemade
- Kosher salt and freshly ground black pepper to taste
- 8.5 ounces sun dried tomatoes drained and chopped (1 jar)
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach chopped
- Fresh parsley or basil optional, for garnish
Instructions
- Spray the crockpot insert with nonstick spray.
- Add the chicken and sprinkle the garlic, Italian seasoning, salt, and pepper on top.4 boneless, skinless chicken breasts, 4 cloves garlic, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
- Add the sun dried tomatoes and chicken stock.8.5 ounces sun dried tomatoes, ½ cup low-sodium chicken stock
- Cook on high for 4 hours or until the chicken is cooked through.
- Remove the chicken from the crockpot and set aside.
- To the crockpot, whisk in the heavy cream and parmesan cheese. Stir in the spinach and cook until wilted.1 cup heavy cream, ½ cup freshly grated Parmesan cheese, 1 cup baby spinach
- Return the chicken to the crockpot to re-warm. Serve with fresh parsley or basil.Fresh parsley or basil
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Tuscan Chicken Step by Step
Season the Chicken: Spray your crockpot insert with nonstick spray. Add 4 boneless, skinless chicken breasts and sprinkle them with 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and salt and pepper to taste.
Add the Liquid: Add 8.5 ounces (1 jar) of drained and chopped sun-dried tomatoes and ½ cup of low-sodium chicken stock.
Cook the Chicken: Cook on high for 4 hours or until the chicken is cooked through, then remove the chicken from the crockpot and set aside.
Make the Sauce: To the crockpot, whisk in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese. Stir in 1 cup of baby spinach and cook until wilted. Return the chicken to the crockpot to re-warm. Serve with fresh parsley or basil.
Yes! They may need to cook longer so be sure to check for doneness. You can use a meat thermometer to check the internal temperature of the chicken thighs beforehand.
Yes, you can make this dish in the Instant Pot if you already have one at home and ready to use.
Yes! It’s fine to use frozen spinach. However, it does require a few extra steps, such as thawing it out and then using a towel to remove the extra moisture from it.
We’re sorry this recipe wasn’t quite to your tastes, Ash!
Love love love!
Sautéed 1/2lb cremini mushrooms in a little butter, white wine and more S & P, then threw sauce from crock pot into pan with mushrooms, whisked with a sprinkle of flour to thicken a bit as I used half and half. Added chicken back in with spinach for a few mins. Served over fetichini. Next time, mashed potatoes or rice as there WILL be a next time. Also used more chicken and stock so we were SURE to have leftovers :)
Was delish!!
Chicken came out perfect! Cooked on high for 4 hours, I had to add a splash more stock since I like the extra sauce for pasta. My kids loved it too!
It was very good but 4 hours is much too long. It dried out the chicken and I followed this recipe exactly. Would say 3 hours and watch the chicken’s temperature. It’s done at 165. 4 hours put mine at 210!
Thanks for sharing, Natilee!
And
Wanted to surprise my girl like I can cook and this meal did It! Delicious kind of sad I didn’t make more!
You can always make it again!!
Easy! And I did it in an instant pot too! Loved the idea of adding frozen corn because I had some on hand! It had a lot of flavor without a complicated recipe.
We love a good recipe hack!
I made this tonight and it was amazing! I saw reviews about the sauce being thin so I took butter, flour, the drippings, and some heavy cream and made a roux. Once it thickened I poured it back in the crockpot, added spinach and Parmesan cheese and put the chicken back in. Amazinggggg!
What a great tip, Tiffini!
This was fantastic. I cooked on low for 6.5 hours and the chicken was perfect. I doubled the amount of spinach and served with rice. Will definitely make again.
Thanks for sharing, Noelle!
Delicious! Everyone loved, even the kids. I doubled the sauce. Chicken was semi frozen and ended up more shredded after 5 hours, but it did not affect the taste,was moist due to doubling sauce and I would do it the exact same again. Served over jasmine rice as a bowl meal.
Thanks for sharing, Stacy!