Crockpot Tuscan Chicken Recipe

overhead view of sliced tuscan chicken and pasta in a crockpot.

4.72 from 14 votes

This Crockpot Tuscan Chicken is creamy, comforting, and bursting with flavor from sun-dried tomatoes, spinach, and Parmesan. The tender chicken cooks slowly in a rich sauce that’s perfect for tossing with pasta or serving on its own. It’s an easy, restaurant-quality Tuscan chicken slow cooker recipe that’s ready in just a few hours!

Prep Time5

Cook Time2 30

Total Time2 35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 606kcal

Author: Becky Hardin

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

Video

Notes

*I’ve tested this recipe with both boneless chicken thighs and breasts, and while thighs stay juicier, my family prefers the classic white meat version for that signature Tuscan-style flavor.

**Do not use whole milk instead of heavy cream! Heavy cream is what will make your sauce thick and creamy. Lower-fat alternatives increase the risk of the sauce curdling.

***If you're using jarred, be sure to drain off the oil/liquid before adding them to the crockpot. If you're not a fan of sun-dried tomatoes, roasted red peppers work great.

Tips:

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.

Storage: Store Crockpot Tuscan chicken in an airtight container in the refrigerator for 3 days.

Nutrition