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
- 1 Crockpot
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.
Love this recipe! next time I will try adding mushrooms
Has anyone tried replacing the cream with canned coconut milk???
Hi Sue, full-fat coconut milk should work well!
Can I cook on Low? And if so how long?
Hi Ashley, on low, we recommend cooking for 6-7 hours!
This was delicious when I first made it! The leftovers were just as good!! Will make this again. Thanks for the recipe.
We really enjoyed this recipe. I used a little corn starch to thicken the sauce up so we could serve it over mashed potatoes and it was a hit with everyone!
Making this for the first time today. I misread the instructions and added 1 1/2 cups of chicken stock instead of 1/2 cup. Is this going to be a ruined attempt now?
Hi Steve, you should be able to fix it by draining off some of the liquid or pouring it into a pot on the stove and letting it cook off!
I make this in a skillet. That keeps the chicken from being overcooked. Cook the chicken in the garlic oil mix to 165 degrees. I put the tomatoes in the pan when I first turn the chicken. They will stick a bit, but that comes off when you deglaze the pan with chicken broth. Add the cream and cheese to the pan to make the sauce. Toss in the spinach and put the chicken back in. Serve with any pasta. My wife says she could eat just pasta and the sauce.
That’s very surprising! Usually, in the crockpot, the chicken creates more juice as it cooks. It sounds like it may have cooked for too long or with the lid off for a portion of the time. You can always add a bit more broth, though!
This is the best, simple, straightforward and delicious recipe out there. I love her cooking style and taste.
Add a second jar of sun dried tomatoes and up the Italian seasoning. Delicious!