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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.
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.
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, 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!
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.
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.
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!
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Crockpot Tuscan Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons Homemade Italian Seasoning or store-bought
- 1/2 teaspoon onion powder
- Kosher salt and cracked black pepper to taste
- 2 cloves garlic minced
- 1/2 cup sun dried tomatoes drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 cup baby spinach chopped
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
Nutrition information is automatically calculated, so should only be used as an approximation.
When I made this, I was worried about cooking dairy for that long. As feared, the dairy split and I ended up with chicken covered in curdled milk solids, sitting in a pool of watery whey. I’ll try it again, but I won’t add the cheese and cream until the last half-hour.
new to cooking and more specifically slow cooker. This Tuscan chicken is my hands down favorite!
did you thaw chicken if frozen?
Yes! Thaw the chicken first.
Easy but not a lot of flavor. Despite adding cream, the sauce was watery. The cream got grainy . . . maybe the crockpot was too hot? I cooked it on low.
Delicious and easy!!!
Flavor was good, but the sauce was very thin and came across as watered down.
This was SO easy to make and delicious. I’ve been looking for recipes like this on busy days. Husband loved it too!
I have a question: it says the chicks will cook on low for 3 hours, but I’ve read in many other places that it takes about 6-8 hours on low to cook the chicken. But, it will cook on high for 3 hours? Was this a misprint. I just want to make sure 🙂
Delicious and company worthy! For those who think it’s too watery, leave out the spinach. For those who thinks it’s bland, add more salt and pepper. I have made this several times now and now it’s perfect. I used 1 1/2 lbs. of a mix of boneless skinless thighs and breasts. And I doubled the rest of the ingredients so I could have more sauce. Sometimes I add baby carrots to the bottom of the crock pot. Or roasted mushrooms at the end of cooking. I have served this with pasta, tortellini, rice, couscous or roasted baby potatoes. Spinach or broccoli on the side is nice. Love this recipe.
No, sorry. Smelled delicious, lacked flavor.
I made this before reading the comments first and really wish I had. I agree, it was a bit of a disappointment. It wasn’t nearly as flavorful as I was hoping for, so I ended up adding more onion powder, a bit of tomato paste, and red pepper flakes. I’d venture to say you could probably double the spices and garlic. As others have mentioned, it was super watery. This recipe is definitely in need of some sort of thickening agent…flour, cornstarch, etc. Bummer.
Turned out great! Based on comments that it might be a little watery, I added a cornstarch slurry in the last 30 minutes of cooking. Made the sauce a perfect consistency to serve over pasta. I also was more heavy handed with the seasonings as well as the sundried tomatoes. Not bland at all for me, very delicious. Was also great with roasted broccoli and risotto as a side.
I agree with other comments. Very watery and bland. I’d make again but would doctor it up with more spices.
Followed recipe and was very disappointed … was very watery and lacked flavor. I had to doctor it, thicken it and we ate it over pasta.
Followed the recipe without any modifications, pretty bland and watery.
Same.
Great recipe for the day! Thanks,