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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, Tuscan Chicken Bake, Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.
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. Be sure to drain them!
- 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.
- Flour: The flour helps to thicken the sauce as it cooks!
- 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.
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!
- Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.
- Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.
- Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, flour, and parmesan cheese.
- Add to Pot: Pour the sauce over the chicken into the crock pot.
- Cook: Cook on high for 3 hours or low for 5 hours.
- Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.
- Serve: Season with additional salt and pepper if needed. Serve over cooked pasta, and enjoy!
Tuscan Chicken Freezer Meal Instructions
Instructions:
- Mix the Italian seasoning, onion powder, salt, and pepper, and season the chicken breasts all over with the seasoning mix.
- Mix the heavy cream, sundried tomatoes, chicken broth, flour, parmesan cheese, and garlic in a gallon-sized, freezer-safe, sealable storage bag and mix well.
- Add the seasoned chicken to the bag with the liquid and press out as much air as possible. Shake the bag to move the liquid around and completely cover the chicken.
- Freeze the bag of chicken and sauce flat for best storage and keep it frozen for up to 3 months. Store the frozen spinach in a separate bag, but keep them together.
Reheat:
- Pull the bag out of the freezer one hour before cooking to let it thaw slightly on the counter before cooking.
- Place the contents of the chicken and sauce bag into a crockpot, cover, and cook on LOW for 5-6 hours, or until the internal temperature of the chicken is 165 degrees Fahrenheit.
- 30 minutes before the chicken is done, add in the frozen spinach and cook until the spinach is heated through and the chicken is fully cooked.
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 after it cooks, simply add a cornstarch/water mixture to help thicken it even more. Use one tablespoon of cornstarch mixed with one tablespoon of cold water. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook until thickened. Cornstarch is a great substitute to use in place of the flour, if you prefer.
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Crockpot Tuscan Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons Homemade Italian Seasoning or store-bought
- ½ teaspoon onion powder
- Kosher salt and cracked black pepper to taste
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes drained and chopped
- 2 cloves minced garlic
- 1 tablespoon all-purpose flour
- ½ cup grated Parmesan cheese
- 1 cup chopped baby spinach
Instructions
- Season 4 boneless skinless chicken breasts with 2 teaspoons Homemade Italian Seasoning, ½ teaspoon onion powder, and Kosher salt and cracked black pepper to taste. Season 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 ½ cup chicken broth, 1 cup heavy cream, 2 cloves minced garlic, ½ cup sun-dried tomatoes, 1 tablespoon all-purpose flour, and ½ cup grated 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 1 cup chopped baby spinach to the crockpot. Replace the lid and allow the spinach to wilt for a few minutes.
- Season with additional salt and pepper if needed. Serve over cooked pasta, and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Slow Cooker Chicken Recipes
I love a simple and quick chicken dinner recipe. Especially one with a creamy sauce and full of flavor! Here are some of my favorite recipes for a simple dinner that the whole family will love!
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.
Can this be made a day ahead?
It can, just store the cooled leftovers in an airtight container in the fridge and you can reheat them the next day either on the stove or in the microwave.
How do you thicken this up .. I’m disappointed ☹️. Followed directions and I don’t see how this is going to thinken at any point .
This looks and tastes like some fancy restaurant stuff. I will be making it again soon. Excellent flavor and even heats up well the next day. Excellent recipe. Thanks!
This was delicious! Didn’t change anything. Will be adding this to our rotation.
I made this before but didn’t like the texture of the sun-dried tomatoes. So I use regular Tomatoes instead
Delicious and EASY!! Thanks for the awesome recipe!
I used Campbells Chicken Broth, and added about one tsp Chicken Better than Bouillon. When chicken was done, I added 3-4 Tbsp cornstarch to rest of broth to thicken sauce. Delicious! Served it with white rice and green beans.
Will the cream curdle in the heat?
No, it works great in this recipe!
Sadly, mine did curdle. Would love to know how to keep this from happening. It tasted great!!
If you add the cream in when chicken broth as at a bubbling temp it should not curdle.
My wife hates spinach. Is there something that can be substituted for it?
You could use kale instead! Or leave out the spinach altogether.
Hi. Can’t wait to try this. Can I used almond or oat milk m? If so how much? Thanks
I haven’t tried that before but I’m sure it will work. Either of them can be swapped for a 1:1 ratio for the milk in this recipe.
I followed the recipe to a “T” and the sauce was just liquid. I tried so much corn starch and then making a roux to try thickening it and there was just so much liquid it did not work. I didn’t see how the sauce would thicken in a crockpot.
what can I sub for heavy cream?
You can use half and half instead.
Trying this recipe tonight, super excited! I had a few chicken breasts I didn’t know what to do with them. Thanks for the recipe!
Evaporated. Milk works great
Great dish”hubby approve” I used thighs and served over cauliflower rice. Very low carb meal.
Can I use frozen chicken?
Prepared this for dinner tonight and it is delicious, delightful and scrumptious!!
Hi. Can you use chicken on the bone and if so would the cooking time vary?
I haven’t tried that before but I’m sure it will work. You will just have to add additional cooking time and continue checking the temperature of your chicken. It will be ready when the internal temperature of the chicken reaches 165 degrees Fahrenheit.
I tried this recipe tonight and it was delicious! The picky kids even liked the dish! I needed to thicken the sauce up and didn’t have corn starch so I used a little flour. Thank you for this easy delicious recipe!
great dish, lots of flavor, love this dish, thank you!
How would this be cooked in a skillet? I am a senior and I’ve by myself, using four chicken breasts would say more than I could use. There really aren’t many recipes for one of two people.
Thank you
Here is a recipe for that! Creamy Tuscan Garlic Chicken
I don’t have sun dried tomatoes could I use fresh?
You can, but it will eliminate some of the flavor that the sun-dried tomatoes bring to this recipe.