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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.
So yummy!! I modified some stuff. I read some people comments about adding more spices before I started making these. I put 4 fresh garlic cloves , minced. 1 tsp garlic powder and 1 tsp onion powder. Cut in 4 pieces of cherry tomatoes (didn’t have any sun-dried Tom.) I say 6 of them. Also I used coconut milk canned. (2 big ones) (Lactose intolerance) and used chicken bouillon powder(from dollar store) I say good 1 tbsp. I let that cook up for 3 hours and added cornstarch to thicken up.
No spinach (didn’t have any).
THIS WAS soooo delicious! My hubby even likes it!!( I didn’t even tell him what’s in it.. he’s super PICKY! LOL! ) It’s a win win!! 🥰
Delicious and easy to make
My husband and son couldn’t stop talking about this! We all loved it!
*** My phone froze up earlier and I didn’t realized it sent before I could finish my story .
Also added 1Tbsp Italian seasoning, and 1tbsp nutritional yeast ( dairy free and at least it gives some cheesey, nutty flavor instead parmesan )
😊
TERRIFIC! Made again tonight with changes to the spices, so much flavor! I used the instant pot because I prefer that when using chicken breast.
I chopped the chicken into 1 inch cubes and sautéed in the instant pot (coated with a little olive oil to prevent sticking) x5 minutes with the seasoning as follows, 5 freshly minced garlic cloves, 4tsp Italian seasoning (organic, store bought), freshly ground salt and pepper, 2 tsp onion powder, 3/4 cup chopped sun dried tomato’s plus 1/4tsp of cayenne pepper (I like kick and would have added more but wanted my 3 year old to eat it). To prevent from burning I put in 1C of chicken broth and cooked on high pressure x10 minutes quick release. After removing the lid I added 1C of cream as described and 1 full cup of Parmesan cheese (I can never have enough cheese)! While letting it Sauté for 10 minutes to thicken I cooked farfale pasta and then poured the chicken and spinach over it/mixed it for serving. It was incredible and more flavorful than when I last made it (even though I thought that was great)! I called it “grown up” macaroni and cheese so my 3 year old would try it, and he loved it! Took me a total of one hour from start to finish and sitting down to eat it. Thanks for a fantastic recipe!
I first saw this recipe last August and I have made it several times since then without changing a thing and it’s perfect every time! My whole family loves this recipe and it has become a permanent staple in my dinner rotations. Thanks for sharing!
This turned out really bland. I made it as written but there was no flavor at all in the chicken. It did look really pretty. But the chicken had no flavor. I’d recommend a heavy hand with the seasoning. It needs a little more.
Made this tonight exactly as written, it is good but needs something to thicken the sauce and perhaps then it’d be great. Will try making again but using other reviews advice of cornstarch and also going heavy handed with spices so not as bland.
I don’t have a crockpot, so adapted this to stovetop and I think it turned out really well, but personally I’d like more seasoning. I’ll add a few pinches of red pepper flakes or up the paprika next time. We both really enjoyed it though, thanks for the inspiration of flavors.
I added the Italian dry season packet for dressing. We cooked egg noodles separately, instead of the normal pasta., It turn out more tastier with the packet and egg noodles than the original. However, this is now on the list once a month for cooking. Absolutely love it.
Oh my goodness, this was awesome! I appreciate the posts of others who tried this recipe and used some of their suggestions. I almost always tweek recipes to accomodate my tastes. I doubled the sauce ingredients, was heavy handed with spices, added more sun-dried tomatoes and used frozen spinach. I did add basil, thinking it would play nicely with the delicious tomatoes. WOW!! It was really good, so much so that I bought her new cookbook a few hours after we ate. Thanks for great suggestions, most of all for this awesome dish. I may skip or reduce parm and try boursin cheese next time.
I have to be dairy free and have learned a few cooking tricks with lactose free dairy and plant based cheeses. Heavy cream was always a bugaboo. As you said, coconut milk or cream does change the taste of the recipe. I make my own heavy cream with non-lactose full fat milk and plant based cream cheese. About half cream cheese to milk ratio and whip until smooth. Must be smooth or you’ll get white lumps of cream cheese that won’t melt. I haven’t tried putting it in a blender but I’ll bet that works as well.Works in every dish I have tried. My husband is addicted to my beef stroganoff even if it is dairy free.
TERRIFIC! I used the instant pot because I prefer that when using chicken breast.
I chopped the chicken into 1 inch cubes and sautéed in the instant pot (coated with a little olive oil to prevent sticking) x5 minutes with the seasoning as described in the recipe plus 1/8 tsp of cayenne pepper (I like kick). To prevent from burning I put in 1C of chicken broth and cooked on high pressure x10 minutes the quick release. After removing the lid I added 1C of cream as described and 2/3 cup of Parmesan cheese (I can never have enough cheese)! While letting it Sauté for 10 minutes to thicken I cooked farfale pasta and then poured the chicken and spinach over it/mixed it for serving. It was incredible! I called it “grown up” macaroni and cheese so my 3 year old would try it, and he loved it! Took me a total of one hour from start to finish and sitting down to eat it. Thanks for a fantastic recipe!
I made this for dinner tonight, it was amazing!
I used 4 boneless skinless chicken thighs instead of breasts because I think they cook better in the slow cooker, they stay tender and juicy and don’t tend to dry out as much as breasts do.
I eyeballed the seasonings, and I’m pretty heavy handed with them so it would’ve been significantly more than the recipe says. Mine definitely wasn’t bland or lacking flavour! Just measure with your heart. Next time I will use more garlic however.
I used a cup of chicken stock and a cup of heavy cream so at the end I just added a cornstarch slurry to thicken it up. I threw in a square of frozen spinach with half an hour to go and mixed it through when I added the cornstarch.
This was fantastic. It’s a great base recipe, a good one to tweak and adapt to your own tastes and preferences.
This has become a staple in our house! It’s super quick and easy. I do make one key modification every time though– I add about a tablespoon of diced hot Italian peppers. I think it’s bland without a little bit of spice. I bet chili flakes would work too. I like to serve it with chickpea pasta.
Whoops I commented on the wrong website! I have not made this recipe! I have made a similar one though haha. (That one has cornstarch, so probably add some to this recipe!)
Great recipe, flavourful, can’t understand why people are saying it was bland, not at all. Thickened the sauce with a corn slurry. Perfect!
I loaded up on my seasonings on the chicken (Italian seasoning, garlic powder, onion powder and paprika), and I also used half and half to make it a little less fattening. I cooked on high for 3 hours and the half and half did get a little weird for sure. I took out the chicken and shredded it, then mixed up the sauce really really well and added the cornstarch slurry. Put the chicken back, added spinach and let it simmer for another 10-15 mins. It thickened A LOT and ended up nice and creamy. I do feel like it’s missing some kind of seasoning, but I can’t figure out what. I added more salt and pepper on top and that helped. I would add more sun dried tomatoes next time, but overall it’s not bad. I’m not sure why there are so many bad reviews 🤷♀️