Crockpot Tuscan Chicken

by Sophia

There’s something magical about a slow cooker meal that fills your home with rich, comforting aromas and delivers a dish so flavorful you’d swear it came from a high-end restaurant. Enter Crockpot Tuscan Chicken—a creamy, savory, and downright irresistible recipe that makes dinnertime effortless. If you love tender chicken bathed in a luscious Parmesan cream sauce with sun-dried tomatoes and spinach, this is your new go-to recipe.

I love meals that don’t require me to stand over the stove for hours, and this one is a real set-it-and-forget-it kind of dish. It’s cozy, indulgent, and perfect for serving over pasta, rice, or mashed potatoes—whatever your comfort food craving calls for. Let’s dive in!

WHY YOU’LL LOVE THIS CROCKPOT TUSCAN CHICKEN

Effortless Cooking – Just toss everything in the slow cooker and let it work its magic.
Rich & Creamy – The Parmesan cream sauce is ultra-luxurious.
Perfectly Tender Chicken – Cooking low and slow ensures juicy, flavorful chicken.

Versatile Pairings – Serve over pasta, rice, or even zucchini noodles for a low-carb twist.
Meal-Prep Friendly – Great for leftovers that taste even better the next day!

INGREDIENTS YOU’LL NEED

For this simple yet elegant dish, you’ll need:

4 boneless, skinless chicken breasts – You can also use boneless thighs for extra juiciness.
4 cloves garlic, minced – Because everything is better with garlic!
1 teaspoon Italian seasoning – A blend of oregano, basil, rosemary, and thyme.

Kosher salt and black pepper, to taste – Essential for seasoning.
8.5 ounces sun-dried tomatoes, drained and chopped – They add a rich, tangy sweetness.
½ cup low-sodium chicken stock – Helps keep everything moist and flavorful.

1 cup heavy cream – The base of that dreamy, creamy sauce.
½ cup freshly grated Parmesan cheese – The real MVP for a rich, nutty depth.
1 cup baby spinach, chopped – Adds freshness and a pop of color.

Fresh parsley or basil (optional, for garnish) – Because a little extra greenery never hurts.

HOW TO MAKE CROCKPOT TUSCAN CHICKEN

STEP 1: PREP THE CROCKPOT

Before adding anything, spray the inside of your crockpot with nonstick spray. This helps prevent sticking and makes cleanup a breeze.

STEP 2: SEASON THE CHICKEN

Place the chicken breasts directly into the crockpot. Sprinkle them evenly with the minced garlic, Italian seasoning, salt, and pepper. This ensures the chicken is well-seasoned throughout the cooking process.

STEP 3: ADD LIQUIDS & TOMATOES

Pour in the chopped sun-dried tomatoes and chicken stock. The stock will help keep the chicken moist and will blend beautifully with the sun-dried tomatoes as they release their rich, slightly tangy flavors.

STEP 4: SLOW COOK TO PERFECTION

Cover and cook on:

HIGH for 4 hours or
LOW for 6-7 hours

You’ll know it’s done when the chicken is fork-tender and easily shreds apart.

At this point, your kitchen is filled with the rich, mouthwatering aroma of slow-cooked chicken and sun-dried tomatoes. Now, it’s time to turn this flavorful base into something truly decadent by adding the creamy Parmesan sauce and fresh spinach. These final steps will take your dish from delicious to absolutely irresistible.

STEP 5: MAKE THE CREAMY SAUCE

Once the chicken is fully cooked, carefully remove it from the crockpot and set it aside on a plate. Now, it’s time to transform the cooking liquid into a silky, flavorful sauce.

Whisk in the heavy cream and Parmesan cheese. The heat from the slow cooker will help melt the cheese, creating a smooth, rich sauce.
Add the chopped spinach. Stir it into the sauce and let it cook for a few minutes until wilted. This adds a beautiful pop of color and a boost of nutrients to the dish.
Taste and adjust seasoning. Depending on your preference, you can add more salt, pepper, or even a pinch of red pepper flakes for a little heat.

STEP 6: COMBINE EVERYTHING

Now that the sauce is thick, creamy, and bursting with flavor, it’s time to bring the chicken back into the mix.

Return the chicken to the crockpot. Nestle the pieces back into the sauce, spooning the creamy mixture over the top to ensure every bite is packed with flavor.

Let it warm through for a few minutes. This helps the sauce fully coat the chicken and allows everything to meld together perfectly.
Garnish with fresh parsley or basil. A sprinkle of fresh herbs brightens up the dish and adds a lovely finishing touch.

SERVING SUGGESTIONS

Crockpot Tuscan Chicken is incredibly versatile, making it perfect for pairing with a variety of sides. Here are some great options to complete your meal:

Over Pasta: Fettuccine, penne, or spaghetti work wonderfully, soaking up all that creamy sauce.
With Rice: A simple bed of jasmine or basmati rice complements the flavors beautifully.
Mashed Potatoes: Creamy mashed potatoes pair perfectly with the rich sauce.

Low-Carb Option: Serve over cauliflower rice or zucchini noodles for a lighter meal.

TIPS & VARIATIONS

Use Chicken Thighs for Extra Juiciness: If you prefer dark meat, boneless chicken thighs are an excellent alternative to chicken breasts. They become incredibly tender when slow-cooked.
Make It Spicy: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.

Thicken the Sauce More: If you want an even thicker sauce, stir in a teaspoon of cornstarch mixed with a little water before adding the cream.
Add Mushrooms: For an extra layer of flavor, sauté mushrooms and stir them into the sauce before serving.
Try a Dairy-Free Version: Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan for a dairy-free alternative.

Crockpot Tuscan Chicken is one of those recipes that quickly becomes a family favorite, but if you’re making it for the first time, you might have some questions. Below, I’ve answered some of the most common concerns to help you get the best results every time.

CAN I USE FROZEN CHICKEN IN THIS RECIPE?

Yes, but it’s important to note that cooking frozen chicken in a slow cooker is not always recommended due to food safety concerns. If you choose to use frozen chicken, increase the cooking time by 1-2 hours, or thaw it in the fridge overnight before using.

HOW CAN I MAKE THE SAUCE EXTRA THICK?

If you prefer a thicker sauce, there are a few easy ways to achieve that:

Use less chicken stock – Reduce the amount slightly to keep the sauce from being too thin.

Add a cornstarch slurry – Mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce before adding the cream.
Let it simmer longer – If the sauce is still too thin, let it cook uncovered on HIGH for an additional 15-20 minutes.

CAN I SUBSTITUTE THE HEAVY CREAM?

Yes! If you need a lighter alternative, you can use:

Half-and-half (for a slightly lighter sauce)
Coconut cream (for a dairy-free option)
A mixture of cream cheese and milk for extra richness

WHAT CAN I USE INSTEAD OF SUN-DRIED TOMATOES?

Sun-dried tomatoes add a deep, tangy flavor, but if you don’t have them on hand, you can substitute:

Cherry tomatoes (halved)
Roasted red peppers (chopped)

A few tablespoons of tomato paste for richness

HOW LONG WILL LEFTOVERS LAST?

Stored properly in an airtight container, Crockpot Tuscan Chicken will last:

In the refrigerator: Up to 3-4 days

In the freezer: Up to 2 months

WHAT’S THE BEST WAY TO REHEAT LEFTOVERS?

Stovetop: Warm over medium-low heat, stirring occasionally. Add a splash of milk or cream to keep the sauce smooth.
Microwave: Heat in 30-second intervals, stirring in between, until warm.

Slow Cooker: If reheating a large portion, place it back in the slow cooker on LOW for about 1 hour.

FINAL THOUGHTS & WHY YOU NEED TO MAKE THIS CROCKPOT TUSCAN CHICKEN

There’s a reason this recipe has become a staple in so many households. It’s rich, creamy, and packed with incredible flavor, yet it requires minimal effort. Whether you’re making it for a cozy weeknight dinner, meal prepping for the week, or serving it to guests, it’s guaranteed to be a hit.

Crockpot Tuscan Chicken