For tonight’s dinner, I’m making this simple and delicious Italian-inspired Crockpot Tuscan chicken. I slow-cook seasoned chicken in a rich and creamy sauce made with sun-dried tomatoes, spinach, and Parmesan cheese. Served with luscious fettuccine, it’s a belly-warming meal that my kids ask me to make almost every week.
Crockpot Tuscan Chicken Recipe
My family love creamy Tuscan chicken and this is such an easy, hands-off way to make it. Unlike most slow cooker recipes, my Crockpot Tuscan chicken takes under 3 hours to make! That’s right – no waiting around for hours on end while the kitchen smells like delicious food and my stomach growls. As far as slow cooker chicken recipes go, this is a quick one.
It’s also undeniably tasty. I use Italian seasoning to add tons of flavor to the chicken breast, while sun-dried tomatoes, heavy cream, chicken stock, spinach, and Parmesan cheese meld to create the perfect sauce.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover crockpot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping everything back in the Crockpot on the high setting. Stir every 10 minutes or so until it’s thoroughly heated up!
I do not recommend freezing this dish, as the sauce tends to separate once thawed.
Top Reader Review
“My husband and I loved this recipe. Next time I’m going to try this with the red pepper flakes.” -Jane M.
Crockpot Tuscan Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts *
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup heavy cream **
- ½ cup chicken stock
- ¼ cup sun-dried tomatoes ***
- 2 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter optional, to thicken the sauce
- 1 tablespoon all-purpose flour optional, to thicken the sauce
- 12 ounces cooked fettuccine pasta optional, for serving
Equipment
- Crockpot
Instructions
- Add the chicken breasts in a single layer to the bottom of the Crockpot. Sprinkle over the Italian seasoning, kosher salt, and pepper.4 boneless, skinless chicken breasts, 1 teaspoon dried Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Next, add the heavy cream, chicken stock, and sun-dried tomatoes.½ cup heavy cream, ½ cup chicken stock, ¼ cup sun-dried tomatoes
- Cook on HIGH for 2-2½ hours, or until the chicken registers an internal temperature of 165℉ on an instant read thermometer.
- Add the spinach and parmesan and allow the spinach to wilt for 5 minutes.2 cups fresh spinach, ½ cup freshly grated Parmesan cheese
- (Optional) To thicken the sauce to an Alfredo-style consistency, remove the chicken to a plate. Melt one tablespoon of butter and one tablespoon of flour in a large saucepan. Whisk in the sauce from the crockpot and thin to your desired consistency with pasta water (about ½ cup). Then add in the pasta and chicken. Top with parmesan and serve.1 tablespoon unsalted butter, 12 ounces cooked fettuccine pasta, 1 tablespoon all-purpose flour
Notes
- Heat things up by adding a tablespoon of crushed red pepper to the Crockpot when cooking the chicken!
- Always use a meat thermometer to check the temperature of the chicken before serving. If the thermometer reads at least 165°F, the chicken is safe to eat!
- While thickening the sauce is an extra step, it really makes a difference. I highly recommend it!
How to Make Tuscan Chicken in a Crockpot Step by Step
Season the Chicken: Add 4 boneless, skinless chicken breasts in a single layer to the bottom of your Crockpot. Sprinkle over 1 teaspoon of dried Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Add the Sauce: Next, add ½ cup of heavy cream, ½ cup of chicken stock, and ¼ cup of sun-dried tomatoes.
Cook the Chicken: Cook on HIGH for 2-2½ hours, or until the chicken registers an internal temperature of 165℉ on an instant-read thermometer. Add 2 cups of fresh spinach and ½ cup of freshly grated Parmesan cheese and allow the spinach to wilt for 5 minutes.
Thicken the Sauce (Optional): Remove the chicken to a plate. Melt 1 tablespoon of butter and 1 tablespoon of flour in a large saucepan. Whisk in the sauce from the crockpot and thin to your desired consistency with pasta water (about ½ cup). Then add in 12 ounces of cooked fettuccine pasta and the chicken. Top with Parmesan and serve.
My husband and I loved this recipe. Next time I’m going to try this with the red pepper flakes.
Let us know how it goes!