This Crockpot Tuscan Chicken is rich, creamy, and packed with bold Mediterranean flavor. Tender slow-cooked chicken simmers in a luscious garlic-Parmesan cream sauce with sun-dried tomatoes and fresh spinach for a hands-off dinner that tastes restaurant-worthy. Serve it over pasta, rice, or with crusty bread to soak up every drop of the decadent sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 2 cups fresh spinach, loosely packed
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped or torn, for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer. Pat dry with paper towels and season generously with salt, pepper, Italian seasoning, and red pepper flakes if using.
- In a medium bowl, whisk together the heavy cream and chicken broth until well combined. Pour the mixture evenly over the chicken in the crockpot.
- Sprinkle the chopped sun-dried tomatoes and minced garlic over the chicken, making sure they’re distributed throughout the sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature should reach 165°F / 74°C).
- About 30 minutes before serving, stir in the fresh spinach and grated Parmesan cheese. Gently push the spinach down into the sauce and cover again, allowing the spinach to wilt and the cheese to melt into the sauce.
- Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve the creamy Tuscan chicken over cooked pasta, rice, mashed potatoes, or with crusty bread. Spoon plenty of sauce over the top and garnish with fresh basil before serving.
Variation
- Swap protein: Use boneless, skinless chicken thighs instead of breasts for an even more tender and flavorful result; adjust cook time slightly if needed.
- Lightened-up version: Substitute half-and-half or evaporated milk for part of the heavy cream, and reduce the Parmesan slightly for a lighter but still creamy sauce.
- Mushroom Tuscan Chicken: Add 1–2 cups sliced mushrooms on top of the chicken before cooking for extra earthiness and a heartier dish.
Cooking Notes
- Avoid overcooking: Every slow cooker runs a bit differently, so start checking the chicken on the earlier end of the time range to keep it moist and tender.
- Thickness of sauce: Heavy cream holds up best in the slow cooker; using milk may cause curdling. Always add cheese toward the end to prevent separation.
- Frozen vs. fresh chicken: For food safety and best texture, use fully thawed chicken rather than frozen when cooking in the crockpot.
Serving Suggestions
- Serve over al dente fettuccine, penne, or your favorite pasta, with extra Parmesan and black pepper on top.
- Pair with creamy mashed potatoes, buttered rice, or polenta to soak up the rich Tuscan sauce.
- Keep it lighter by serving over sautéed zucchini noodles, cauliflower rice, or alongside a simple green salad and garlic bread.
Tips
- Sear first (optional): For deeper flavor and color, quickly sear the chicken breasts in a hot skillet with a little oil before adding them to the crockpot.
- Don’t skip the seasoning: Season the chicken directly as well as the sauce; this builds layers of flavor in a simple ingredient list.
- Garnish generously: Fresh basil or parsley and a final sprinkle of Parmesan brighten the rich sauce and make the dish feel restaurant-worthy.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
Nutritional Information (Per Serving)
- Calories: ≈ 480 kcal
- Protein: ≈ 38 g
- Sodium: ≈ 700 mg
Frequently Asked Questions
- Can I use frozen spinach instead of fresh?
Yes. Use about 1 cup of thawed, well-drained frozen spinach. Squeeze out excess water and stir it in during the last 20–30 minutes of cooking. - Can I make this ahead of time?
Yes. Cook completely, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if the sauce thickens. - Can I cook this on the stovetop instead of in a crockpot?
Yes. Sear the chicken in a large skillet, add the cream, broth, tomatoes, and garlic, then simmer covered on low until cooked through. Add spinach and Parmesan at the end, just as you would for the slow cooker version. - How do I thicken the sauce if it’s too runny?
Stir in additional Parmesan cheese, or make a quick slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk it into the hot sauce and cook a few more minutes until thickened.
Conclusion
Creamy Crockpot Tuscan Chicken turns simple pantry staples into a luxurious, comforting dinner with almost no effort. The slow cooker does the work while you get tender chicken, a rich garlic-Parmesan sauce, and pops of flavor from sun-dried tomatoes and spinach. It’s a versatile, crowd-pleasing meal you’ll want on repeat all year long.
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Crockpot Tuscan Chicken
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if served with gluten-free sides)
Description
This Crockpot Tuscan Chicken is rich, creamy, and packed with bold Mediterranean flavor. Tender slow-cooked chicken simmers in a luscious garlic-Parmesan cream sauce with sun-dried tomatoes and fresh spinach for a hands-off dinner that tastes restaurant-worthy. Serve it over pasta, rice, or with crusty bread to soak up every drop of the decadent sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 2 cups fresh spinach, loosely packed
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped or torn, for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot in a single layer. Pat dry with paper towels and season generously with salt, pepper, Italian seasoning, and red pepper flakes if using.
- In a medium bowl, whisk together the heavy cream and chicken broth until well combined. Pour the mixture evenly over the chicken in the crockpot.
- Sprinkle the chopped sun-dried tomatoes and minced garlic over the chicken, making sure they’re distributed throughout the sauce.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender (internal temperature should reach 165°F / 74°C).
- About 30 minutes before serving, stir in the fresh spinach and grated Parmesan cheese. Gently push the spinach down into the sauce and cover again, allowing the spinach to wilt and the cheese to melt into the sauce.
- Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve the creamy Tuscan chicken over cooked pasta, rice, mashed potatoes, or with crusty bread. Spoon plenty of sauce over the top and garnish with fresh basil before serving.
Notes
- If your sun-dried tomatoes are very salty, rinse and pat dry before chopping to keep the sauce balanced.
- Use freshly grated Parmesan for the smoothest, creamiest sauce; pre-grated cheese may make the sauce slightly grainy.
- If the sauce seems thin at the end of cooking, remove the lid and cook on HIGH for 15–20 minutes to thicken slightly, or stir in an extra 2–3 tablespoons of Parmesan.
- For extra richness, you can stir in 1–2 tablespoons of cream cheese with the Parmesan at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 1/4 of the recipe)
- Calories: ≈ 480 kcal
- Sugar: ≈ 6 g
- Sodium: ≈ 700 mg (will vary with broth and added salt)
- Fat: ≈ 32 g
- Saturated Fat: ≈ 16 g
- Unsaturated Fat: ≈ 14 g
- Trans Fat: 0 g (varies by ingredients used)
- Carbohydrates: ≈ 14 g
- Fiber: ≈ 3 g
- Protein: ≈ 38 g
- Cholesterol: ≈ 190 mg
Keywords: crockpot Tuscan chicken, creamy Tuscan chicken, slow cooker chicken, sun dried tomato chicken, spinach chicken recipe