For tonight’s dinner, I’m making this simple and delicious Crockpot Tuscan chicken recipe! It’s a creamy, Italian-inspired comfort dish that feels fancy but couldn’t be easier. I slow cook tender chicken breasts in a rich Parmesan cream sauce with sun-dried tomatoes and spinach for incredible flavor. It’s a belly-warming meal that my kids beg me to make every week! It’s incredibly versatile too. I can serve it as a hearty Tuscan chicken pasta with fettuccine, or keep it low-carb with roasted veggies.
Top Reader Review
My husband and I loved this recipe. Next time I’m going to try this with the red pepper flakes.
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Slow Cooker Tuscan Chicken
My family loves creamy Tuscan chicken, and this is such an easy, hands-off way to make it. Unlike most slow cooker recipes, my creamy 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. So as far as Crock Pot chicken recipes go, this is a quick one.
It’s also high in protein, and undeniably tasty! I season the chicken with Italian herbs, add sun-dried tomatoes, heavy cream, and chicken stock, and let everything simmer until the sauce thickens and the chicken is melt-in-your-mouth tender. Serve tossed with fettuccine for an easy and flavorful meal.
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Why I Add Cream Early
It might seem risky to add heavy cream at the beginning of cooking (surely it’s going to curdle, right?). But after plenty of testing, I’ve found that it actually helps the sauce absorb more flavor from the chicken and sun-dried tomatoes. The key is using heavy cream–not milk or half-and-half–since its higher fat content keeps it stable during slow cooking and prevents curdling.
Crockpot Tuscan Chicken Recipe
Equipment
- Crockpot
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 grated parmesan cheese
- 12 ounces cooked fettuccine pasta (optional, for serving)
To Thicken the Sauce (optional):
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
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 grated parmesan cheese
- Optional: To thicken the sauce to an Alfredo-style consistency, 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 simmer until thickened.1 tablespoon unsalted butter, 1 tablespoon all-purpose flour
- Optional: To serve with pasta, cook fettuccine according to the package, and reserve ½ cup of pasta water. Use the pasta water to thin the sauce to your desired consistency. Then, add in the pasta and chicken. Top with parmesan and serve.12 ounces cooked fettuccine pasta
Notes
- For a deeper flavor, you can optionally sear the chicken breasts for 2-3 minutes per side in a hot pan before adding them to the crockpot. It adds color, caramelization, and richness to the sauce!
- 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!
- I usually toss this creamy Tuscan chicken and sauce with fettuccine, but it’s just as good with penne or even rice. The sauce is rich enough to coat any pasta beautifully.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Tuscan Chicken in the 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. If you’d like some extra caramelization, season and sear the chicken breasts for 2-3 minutes in a hot skillet before adding them to your slow cooker.
Mix the Sauce: Add ½ cup of heavy cream (do not use milk or half-and-half, or the sauce will curdle), ½ cup of chicken stock, and ¼ cup of sun-dried tomatoes to the Crockpot. Make sure to drain any oil or liquid from the sun-dried tomatoes before adding them so they don’t make the sauce too oily or loose. For extra heat, add a pinch of crushed red pepper flakes.
Cook the Chicken: Cook your Crockpot Tuscan chicken 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, stir, and allow the spinach to wilt for 5 minutes before serving. If using pre-shredded cheese, your sauce may turn out clumpier.
Thicken the Sauce (Optional): For a thicker, more Alfredo-like sauce, first 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 cook until thickened to your liking. Serve spooned over the cooked chicken.
Serve with Pasta (Optional): To serve this dish over pasta, cook 12 ounces of fettuccine according to the package. Reserve about ½ cup of pasta water, and add that to the Tuscan sauce to thin to your desired consistency. Add the drained cooked pasta and chicken, stir to combine, and top with more Parmesan cheese before serving.
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 through. I do not recommend freezing this dish, because the sauce tends to separate once thawed.
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