Slow Cooker Tuscan Chicken is perfect for busy weeknights. Lean chicken breasts cook up perfectly tender in the crockpot with creamy sun-dried tomato sauce. Throw it over some pasta and serve it with garlic bread for a meal the whole family can enjoy!
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I know how tough meal planning can be which is why I love bringing you recipes like this one! It requires a short prep time but tastes like you were cooking in the kitchen for hours. Simply make the sauce, season your chicken, and put it in the crockpot!
If you like slow cooker recipes, you will love this Pork Chops With Apples recipe, Crockpot French Onion Chicken, Old-Fashioned Pork Roast recipe , this Slow Cooker Ropa Vieja or this Chicken Paprikash.
Why You’ll Love This Crock Pot Tuscan Chicken Recipe
- Satisfying flavor: This dish blends together savory and tangy in each bite!
- Comfort food: The creamy sauce, tender chicken, and sun-dried tomatoes create a tasty combination that will have you making this again and again.
- Easy prep: With only 10 minutes of prep time, you can start this recipe before you run out the door for your busy day.
Ingredients
- Sun-dried tomatoes: You can use whole or diced sun-dried tomatoes to give this dish a rich and tangy flavor. If you’re using oil-packed sundried tomatoes, drain them and then pat them dry. If they are dry, you can place them in hot water to rehydrate them before adding them to the sauce. Swap out the sun-dried tomatoes for halved cherry tomatoes for freshness.
- Chicken: Skinless and boneless chicken breasts are my favorite for this dish. You can use chicken thighs instead but you will need to increase cooking time.
- Sauce: Cream cheese makes the sauce creamy and tangy while the chicken broth thins it out giving the perfect consistency. Garlic and butter add richness and a savory flavor. Bring the cream cheese to room temperature so it melts easier in the dish.
- Seasonings: Italian seasoning, salt, onion powder, and pepper give the chicken its delicious flavor.
- Spinach: Enhances the dish with a splash of green and some added nutrition.
- Parmesan: Parmesan adds a nutty and savory flavor that is quite unique. It can also be used as a garnish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add additional vegetables: Vegetables like mushrooms, zucchini, or red peppers work well added to the sauce for this slow cooker creamy Tuscan chicken.
- Make it creamier: Add some shredded mozzarella cheese to the sauce to make Tuscan crockpot chicken even creamier!
- Spicy flavors: For a spicy kick, add a ½ teaspoon of red pepper flakes.
How to Make Tuscan Chicken in the Slow Cooker
Grab your slow cooker and all your ingredients for this crockpot chicken recipe!
Step 1: Make the sauce. Add the cream cheese, minced garlic, chicken broth, and sun-dried tomatoes to the crockpot. The cream cheese will be chunky but don’t worry, it will melt as it cooks.
Step 2: Season the chicken. Rub the salt, pepper, onion powder, and Italian seasoning on the chicken breasts. Place them in the slow cooker over the other ingredients.
Step 3: Cook. Place the cover on the slow cooker and cook on high for 3 hours or on low for 6 hours.
Step 4: Make the sauce. Once the chicken has reached 165°F pull it out and set aside. Add the spinach, the heavy cream, and the parmesan to the slow cooker.
Step 5: Cook the additional ingredients. Stir everything together and then replace with the cover. Cook for 30 minutes on low. Your spinach will wilt and the cream cheese should be melted.
Step 6: Finish the dish. Place the chicken back in the slow cooker and cover with the sauce. Serve it up and top with more parmesan cheese as a garnish over the top.
⭐️ Hint: Pat the sun-dried tomatoes down if they’re too oily. This prevents chicken from getting too greasy.
If you love easy chicken recipes like this one, you may also enjoy this Crock Pot Apricot Chicken, Crockpot Hawaiian Chicken, Ginger Chicken or this Slow Cooker Chicken Stroganoff.
Storage Directions
- Storing: Allow your leftovers to cool completely in the slow cooker. Store them in the refrigerator for 3-4 days or freezer for up to three months.
- Reheating: This can be reheated in the oven or microwave. For the oven heat at 350° F for 15-20 minutes in a casserole dish. In the microwave, you can heat individual servings in short intervals until heated through.
Serving Suggestions
- Serve this creamy Tuscan chicken over pasta, rice, or mashed potatoes to compliment the rich flavor.
- Enjoy with an easy vegetable side dish like these sweet green beans, honey maple carrots, or oven asparagus.
- Enjoy a light dessert after this heavy meal like our orange fluff salad or strawberry whipped cream dessert.
Recipe Tips
- Thicken the sauce: To thicken your sauce mix together a tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Add it to the slow cooker towards the end of cooking. Allow at least 10 minutes for the mixture to thicken the sauce.
- Use a liner: For quick cleanup, use a crock pot liner.
- Garnish: Garnish with basil for additional flavor. Take 5-6 leaves, roll them up, and slice them into strips. Place on top of chicken.
- Fresh parmesan: Grab a block of parmesan and grate it. This ensures it blends smoothly into the sauce and gives it a richer flavor.
Recipe FAQs
Yes. If you don’t want to wait hours for Tuscan chicken in the slow cooker you can make it in the oven. Simply cook the recipe in a casserole dish instead and bake covered at 375 degrees F for 40-45 minutes. Make sure your chicken is cooked to 165 degrees F. Stir in the spinach, heavy cream, and parmesan cheese. The residual heat in the dish will wilt the spinach.
Frozen chicken is not safe to cook in a slow cooker. If you want to use frozen chicken, you will need to thaw it ahead of time.
Video
More Delicious Crock Pot Chicken Recipes
Do you like chicken slow cooker recipes? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Cooker Tuscan Chicken
Equipment
Ingredients
- ½ cup sun dried tomatoes julienned
- ¼ cup low sodium chicken broth
- 3 tablespoons minced roasted garlic
- 2 ounces cream cheese softened
- 2 tablespoons salted butter melted
- 2 pounds boneless skinless chicken breasts about 3-4
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- 1 ½ cups heavy cream
- 1 ½ cups baby spinach
- 1 cup grated parmesan cheese plus more for garnish
Instructions
- Make the sauce. In your slow cooker, add the sun-dried tomatoes, chicken broth, minced garlic, cream cheese, and butter. The cream cheese might be chunky its ok, it will melt
- Season the chicken. Season the chicken with Italian seasoning, salt, pepper, and onion powder and add it to the crockpot.
- Cover and cook. Cover and cook on high for 3 hours or low for 6.
- Remove the chicken. Check that the chicken has reached an internal temperature of 165°F before removing and setting aside
- Add cream and spinach. Add the heavy cream, spinach and parmesan cheese to the slow cooker. Stir well before covering and cook on low for 30 minutes or until the spinach has wilted and cream cheese is melted into the sauce.
- Add the chicken back to the pot. Add chicken to the slow cooker and spoon the sauce over the top. Sprinkle with additional parmesan cheese and serve immediately.
Notes
- Oven Method: This dish also works great when cooked in the oven. Add the sun-dried tomatoes, broth, and cream cheese to a baking dish and lay the seasoned chicken on top.. Cook covered with foil at 375 degrees F for 40-45 minutes or until the chicken is cooked to 165 degrees F. Once the chicken is ready, you will stir in the spinach, heavy cream, and parmesan cheese. The residual heat in the dish will wilt the spinach.
- Thicker Sauce: If you prefer a thicker sauce, mix together a tablespoon of cornstarch and one tablespoon of cold water in a small bowl. Add it to the slow cooker towards the end of cooking. Allow at least 10 minutes for the mixture to thicken the sauce.
- More Cheesy: Add a handful of shredded mozzarella cheese to the sauce for a creamier and cheesier sauce.
Nutrition
This post was originally published in December 2017. It's been updated with a revised recipe, new images, and new content.
Colleen Murphy says
Made in Dutch Oven - used apple juice in lieu of broth; added carrot sticks and broccoli along with spinach. Served with Jasmine Rice. Would use thighs instead of breasts when using Dutch oven....breasts were dryish, but would be less so in crock pot.
Karin and Ken says
I’ve never tried it in a Dutch oven. Thank you for letting us know how it turned out and what you did. Your input is greatly appreciated. All the best. Karin
Dawn Eden says
This recipe was delicious !! I added garlic to it as we are garlic lovers and used some spicy ketchup for a bit of a kick. I used coconut milk instead of water with my rice in the rice cooker..my hubby loved this and always complains when I cook because he cooks better than i do. Will make this many more times to come.
Karin and Ken says
You just made my day! This recipe is a favorite of ours too. Thank you for letting me know what you did differently. I am going to try that myself! Also if you want any other ideas to hopefully WOW hubby just let me know and I will do my best to help! Take care and enjoy your day! Karin
KHW says
Need a Large bowl for 28g cans of tomatoes, pineapple and cup of ketchup. Cannot fit in a Medium bowl.
KHW says
Cannot fit ALL ingredients into Crock Pot Slow Cooker. Wish I'd known I need a really big one for this recipe.
Karin and Ken says
I apologize for not being as specific as necessary for this recipe. I will update the recipe to reflect the necessary changes. Thank you so much for letting us know. Were you able to at least enjoy your dinner? I feel terrible. Take care. Karin