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.
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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.
Would arugula work in place os spinach?
It should work texture-wise, but the flavor will definitely be different!
how long should i cook this in the crockpot if i set it to low ?
Cook on low for 6-8 hours!
Love this recipe, made it on the stovetop and used coconut cream in place of heavy cream and served with chickpea pasta… yum!
We’re so happy to hear you loved this recipe, Leslie!
This recipe was not only delicious, but so easy to make. Thanks for this delicious recipe.
So glad you enjoyed the recipe!
can i make this in an instant pot? what should be the timings. thanks
We would cook on high pressure for 4 minutes, then natural release for 10 minutes.
Wanting to know how long to cook this in an instant pot please, if you could share the full method that would be fantastic.
4 minutes for chicken breasts on high pressure, plus 10 minutes natural release!
I make this all the time. So easy. So delicious. Chefs kiss.
Thanks so much for stopping by KateLyn!
How do you feel about substituting coconut milk for the heavy cream? I can’t do dairy, but the recipe looks amazing!
We think it would work well!
So yummy! So easy!! Sauce was fantastic 🤩 would be really great with a spaghetti or macaroni I had it with a house salad. But would’ve loved it with a type of noodle! Did everything like the recipe said came out delicious! Husband approved! Will do again 😊
AAAAAA-MAZING!!!!!! Wow! That was so delicious and easy to make!!!