Get ready to fall in love with Crockpot Tuscan Chicken—a dreamy, creamy dinner that’s as easy as it is luxurious. With tender chicken breasts bathed in a garlic Parmesan sauce and bursts of sun dried tomato, this dish feels like a Tuscan escape, but is utterly achievable on a busy weeknight. Plug in your slow cooker and let’s bring a little Italian sunshine to your table!
Why You’ll Love This Recipe
- Hands-off Italian Luxury: All the rustic, decadent flavors of Tuscan cuisine, made effortlessly in your Crockpot.
- Creamy Garlic Parmesan Sauce: The sauce is rich, silky, and packed with flavor—every bite feels like a treat.
- Family-Friendly & Versatile: It’s a hit with kids and adults alike, and you can serve it over pasta, rice, or next to roasted veggies.
- Meal Prep Magic: Leftovers reheat like a dream, making this Crockpot Tuscan Chicken ideal for make-ahead lunches or dinners.
Ingredients You’ll Need
You don’t need a mile-long grocery list to create something magical! Each ingredient in this Crockpot Tuscan Chicken is chosen for the way it builds bold flavor, irresistible texture, and vibrant color—so don’t skip a thing if you can help it.
- Boneless, Skinless Chicken Breasts: The star of the show—these cook up juicy and tender, soaking in all the creamy flavors.
- Salt, Italian Seasoning, Paprika, Black Pepper: This simple blend wakes up the chicken with layers of Italian-inspired flavor and a subtle warmth.
- Heavy Cream: Essential for that decadent, silky sauce you’ll want to eat by the spoonful.
- Corn Starch: Just a touch thickens the sauce to perfect, stick-to-your-fork consistency.
- Minced Garlic: For a punch of fragrant flavor that perfumes the entire dish.
- Sundried Tomatoes: These bring tangy sweetness and gorgeous pops of color that really make the sauce sing.
- Shredded Parmesan Cheese: Adds authentic nuttiness, enriching every drop of sauce.
- Fresh Spinach: A handful at the end brings freshness, color, and a veggie boost that melds right in.
Variations
One of the best parts about Crockpot Tuscan Chicken is how easy it is to adapt based on what you have on hand or to fit your family’s preferences. Feel free to get creative—this dish plays well with substitutions and swaps!
- Swap for Chicken Thighs: Love dark meat? Use boneless, skinless chicken thighs for extra juiciness and deeper flavor.
- Lighter Sauce: Substitute half & half or evaporated milk for a lighter cream sauce—just add a bit more corn starch to help the sauce thicken.
- Roasted Red Peppers Instead of Sundried Tomatoes: These add a sweet, slightly smoky note and a burst of color.
- Kale for Spinach: Stir in shredded kale at the end, letting it wilt just before serving for a heartier green.
How to Make Crockpot Tuscan Chicken
Step 1: Season the Chicken
Start by nestling those plump chicken breasts into your slow cooker. In a small bowl, mix together the salt, Italian seasoning, paprika, and black pepper, then generously sprinkle this aromatic blend over each piece of chicken. This quick step ensures every bite is infused with herbaceous flavor right from the get-go!
Step 2: Make the Sauce
In a medium bowl, whisk the heavy cream with corn starch, minced garlic, extra salt and pepper—this builds the dreamy, rich base for your sauce. Stir in your chopped sundried tomatoes and shredded Parmesan, then pour this luscious mixture evenly over the chicken in the slow cooker.
Step 3: Slow Cook to Tender Perfection
Cover with the lid and set to cook on LOW for about 3 hours (or until the chicken is perfectly cooked through at 165°F). During this time, the sauce may separate a little—don’t panic! Once finished, just give it a gentle stir to bring everything back together into silky, creamy harmony.
Step 4: Finish with Fresh Spinach
When the chicken is ready, stir in the chopped fresh spinach and let it wilt right into the sauce. You’ll see vibrant green ribbons and even more deliciousness. Serve your Crockpot Tuscan Chicken hot (and watch everyone swoon at first bite)!
Pro Tips for Making Crockpot Tuscan Chicken
- Check Cook Time (Don’t Overcook!): Chicken breast can dry out if overcooked in the slow cooker, so check at the 3-hour mark for maximum tenderness.
- Silky Sauce Recovery: If the sauce separates, give it a good stir right before serving for a beautifully smooth finish (no curdling worries here!).
- Extra Veggie Power: Toss in a handful of mushrooms or bell peppers with the chicken for even more color and flavor.
- Freshly Grated Parmesan: Using real block Parmesan, freshly grated, bumps up the flavor and melts like a dream into the sauce.
How to Serve Crockpot Tuscan Chicken
Garnishes
This dish simply sings when you sprinkle just a little extra Parmesan on top before serving—those salty cheese shavings melt in a flash. Toss on fresh basil or parsley for a pop of green and a subtle herbal aroma that pairs perfectly with the creamy sauce.
Side Dishes
Crockpot Tuscan Chicken pairs fabulously with classic sides—think al dente fettuccine, fluffy mashed potatoes, or even a pillow of risotto. For a lighter touch, try steamed green beans, roasted asparagus, or a simple salad dressed with lemon and olive oil.
Creative Ways to Present
For a dinner party feel, slice the chicken and fan it over a mound of pasta, spooning the luscious Tuscan sauce over the lot. Or, tuck it into toasted ciabatta rolls (like a decadent, Italian-inspired sandwich), topped with a bit of extra spinach and cheese—hello, new favorite lunch!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Tuscan Chicken keeps deliciously in an airtight container for 3–4 days in the refrigerator. The flavors deepen overnight, and the sauce stays creamy and rich—an easy lunch or dinner you’ll look forward to!
Freezing
If you want to freeze this dish, let it cool completely, then pack portions into freezer-safe bags or containers. It holds beautifully for 2–3 months—just know the sauce might look a bit separated after thawing, but a gentle reheat and stir brings it back to creamy bliss.
Reheating
For best results, reheat Crockpot Tuscan Chicken on the stove over medium heat, stirring gently until warmed through and the sauce is luscious again. For quick lunches, the microwave works too—just heat in short bursts and stir frequently for best results.
FAQs
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Can I use frozen chicken breasts in Crockpot Tuscan Chicken?
It’s best to use thawed chicken for food safety and even cooking. If your chicken is frozen, you can quickly thaw it in a bowl of cool water, changing the water every 20 minutes.
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Can I make this Crockpot Tuscan Chicken with chicken thighs?
Absolutely! Boneless, skinless chicken thighs are a delicious option—they cook up super tender and juicy. Just use about 2 pounds to match the recipe’s proportions.
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Can I lighten up the sauce for a lower-fat version?
Yes—feel free to substitute half & half or even evaporated milk for the heavy cream; just note the sauce will be less rich. Increase the corn starch slightly to help it thicken.
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What should I do if the sauce separates while cooking?
Don’t worry! The sauce may look separated at the end of cooking, but it’s easily fixed—just give it a thorough stir and it will return to its creamy glory. It won’t curdle, so keep calm and enjoy.
Final Thoughts
It’s hard not to fall for the charm of Crockpot Tuscan Chicken—it’s comforting, saucy, and delightfully simple. Give it a try and let it become a new weeknight classic or a dinner party darling. I can’t wait for you to taste how just a few ingredients and your slow cooker can bring a taste of Italy to your home. Buon appetito!
Print
Crockpot Tuscan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Italian
Description
Tender chicken cooked in a creamy Tuscan-inspired sauce with sun-dried tomatoes, Parmesan cheese, and fresh spinach, all made conveniently in a slow cooker.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts (about 1.5–2 lbs)
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
Sauce:
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup sundried tomatoes chopped
- 1/4 cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Place Chicken in Slow Cooker: Put chicken breasts in the slow cooker.
- Season Chicken: Mix salt, Italian seasoning, paprika, and pepper; sprinkle over chicken.
- Prepare Sauce: Whisk cream, garlic, corn starch, salt, and pepper. Add sun-dried tomatoes and Parmesan; pour over chicken.
- Cook: Cover and cook on low for 3 hours or until chicken reaches 165°F. Stir in spinach.
- Serve: Remove chicken and serve with pasta or as desired.
Notes
- Serving size will vary depending on the weight of the chicken breasts used.
- Some sauce was removed from the slow cooker to show detail.
Nutrition
- Serving Size: 260 grams
- Calories: 393 cal
- Sugar: 4 g
- Sodium: 712 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 159 mg
