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Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!

I absolutely love Tuscan flavors. They are simple, fresh, and a total classic! Once you try this simple creamy chicken recipe, you have to try this Tuscan Pasta Salad, this amazing Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.

Crockpot Tuscan chicken in a slow cooker.

Tuscan Crockpot Chicken

I know what you are thinking, what is Tuscan and why are there so many recipes on your blog? Well, because it’s AMAZING, that’s why! Tuscan chicken is covered in a creamy parmesan sauce with sundried tomatoes. It originates from the Tuscany region in Italy. I’ve taken a few of my own personal twists on the dish and absolutely love this recipe. I think you’re family will too!

This creamy Tuscan chicken is perfect over cauliflower rice, zucchini noodles, or of course, potatoes! I like to serve it over butter noodles or alongside some delicious mashed potatoes. You can make some easy air fryer mushrooms or parmesan air fryer zucchini to go along with this dish. They are all perfect together! The cream sauce is great over anything you want to pair it with. This is definitely a dish that the whole family will love!

Ingredients

I love this easy crockpot Tuscan chicken recipe because it is ready to cook in 10 minutes. You can also use different parts of the chicken, I love using boneless skinless chicken thighs because they are super flavorful. You can find the measurements below in the recipe card.

  • Chicken Breasts: You could choose to use other parts of the chicken as well. I like to use breasts because they are quick and easy.
  • Italian Seasoning: I like to make a homemade blend because it has no extra salt and always tastes better.
  • Onion Powder: You will season the chicken breasts with onion powder to help bring out more flavor.
  • Salt and Pepper: This is for seasoning the chicken before adding the sauce.
  • Garlic Cloves: Garlic cloves are so full of flavor and good nutrients for the body.
  • Sun Dried Tomatoes: This is where a lot of flavor comes from. Tomatoes have acids that help to balance all of the flavors in this dish.
  • Chicken Broth: This will help make the sauce.
  • Heavy Cream: This is what makes the sauce so creamy and delicious! You could try other plant-based milk if you wanted to make this dish dairy free.
  • Parmesan Cheese: It has the perfect salty flavor to really bring this crock pot Tuscan chicken together.
  • Spinach: I like to add this at the very end to barely cook it so it still has lots of flavor and texture.
Process photos showing how to season the chicken, make the sauce, and add the spinach.

Tuscan Chicken Crockpot Recipe

This crockpot Tuscan chicken is so easy! The sauce is so creamy and flavorful, and it’s easier than cooking it all in a skillet! The best part is it doesn’t lose any of its delicious flavor just because you aren’t cooking it in a saucepan. The slow cooker brings all of the flavors together slowly, so you get juicy and creamy chicken breast in every bite!

  1. Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.
  2. Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.
  3. Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
  4. Add to Pot: Pour the sauce over the chicken into the crock pot.
  5. Cook: Cook on high for 3 hours or low for 5 hours.
  6. Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.
  7. Serve: Season with additional salt and pepper if needed. Serve over cooked pasta, and enjoy!
A close up on the finished slow cooker chicken.

Tips for Making Crockpot Tuscan Chicken

This crockpot Tuscan chicken is one of my quick dinner go-to’s! It is flavorful and simple, with ingredients I already have on hand. Here are a few tips for making this super simple and yummy dish.

  • Heavy Cream Substitutes: I love using heavy cream because it makes the sauce rich and flavorful. If you want to keep this recipe dairy-free, you could use coconut milk from a can. It would change the flavor of the dish, but it would be delicious!
  • Low or High Heat: You can cook this on low for 5 hours or high for 3 hours. Cooking on low for longer will give you more tender and juicy crockpot chicken.
  • Thicken the Sauce: If you want a thicker sauce, simply add a cornstarch/water mixture to help thicken it.  Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of sauce you are wanting to thicken. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook until thickening.
Creamy crockpot Tuscan chicken on a plate with noodles.

Storing Leftovers

You are going to love opening your fridge and seeing this crockpot Tuscan chicken for leftovers! It’s flavorful and delicious, so you can double the recipe for meal prep and quick lunches.

  • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
  • In the Freezer: You can freeze your leftovers in a plastic bag for up to 3 months.

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Crockpot Tuscan Chicken

4.64 from 33 votes
By: Alyssa Rivers
Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 6

Ingredients 

Instructions 

  • Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.
  • Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of the crockpot.
  • In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
  • Pour the sauce over the chicken into the crock pot.
  • Cook on high for 3 hours, or low for 5 hours.
  • Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.
  • Season with additional salt and pepper if needed. Serve over cooked pasta, and enjoy!

Video

Nutrition

Calories: 283kcalCarbohydrates: 8gProtein: 22gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 99mgSodium: 318mgPotassium: 684mgFiber: 2gSugar: 5gVitamin A: 1232IUVitamin C: 7mgCalcium: 158mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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79 Comments

  1. This turned out wonderful with a few modifications. I added wondra flour to thicken the sauce, two cans of cannelli beans and one can of diced tomatoes in addition to the sundried. I messed up and added the oil that went with the sundried tomatoes so the thickener helped soak up some of the oil.

  2. Sun Dried Tomatoes? This is probably a silly question. But are they the ones in a jar or the ones in the bag with no liquid?

      1. Hi Tina, thank you for your question. You can use full-fat canned coconut milk instead of the cream.

  3. 5 stars
    Wow! I eyeballed the seasonings according to how I normally do them (ie lots and lots), used cherry tomatoes, used bouillon instead of broth, and cooked for ~10 hours on low. The chicken was the most pull-apart-y chicken ever, and the sauce was amazingly flavorful. Paired it with bouillon rice to soak up some of the sauce.

  4. This was delish! I only added more garlic and more italian seasonings , and served with orzo pasta. With some of the chicken I made a Tuscan chicken salad. Just added celery onions and capers, with mayo and whole grain mustard. So very delish. Wonderful flavors.

  5. I made this yesterday. The chicken was tasty as well as the spinach. However, the sauce was really bad, nice flavor, but the milk and cheese separated into clumps, would not thicken and was not creamy. Wasted a lot of money on the ingredients for the sauce. Since I liked the flavor, I will try again but wait until the last hour for the cheese and milk products, and I will add a thickening slurry. Did this author even MAKE this recipe herself before posting? Very disappointed in execution described.

    1. Hi Theresa, thank you for commenting. I am so sorry you didn’t like how the sauce turned out. That is super frustrating to spend time, effort and money on something and then it doesn’t turn out how you expect. I apologize for that.
      If you want a thicker sauce, you could try adding a cornstarch/water mixture to help thicken it. ย Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of sauce you are wanting to thicken. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook until thickened. Let me know if that helps!