Slow Cooker Tuscan Chicken
I first made this slow cooker Tuscan chicken on a rainy weeknight and it instantly became the kind of dinner my family asks for on repeat. Tender chicken breasts bathed in a creamy, garlicky Parmesan sauce with bright sun-dried tomatoes and wilted spinach — all finished in the crockpot with almost no hands-on time. It’s an easy, comforting meal that feels indulgent but comes together with pantry-friendly ingredients.
Why you’ll love this dish
This recipe is exactly what you want for weeknights when you want gourmet flavor without the fuss. It’s hands-off, uses everyday ingredients, and yields a rich sauce that’s excellent spooned over pasta, rice, or mashed potatoes. The sun-dried tomatoes add concentrated sweet-tang while the Parmesan and cream create a silky finish — restaurant-worthy textures at home.
“Creamy, tangy, and ridiculously easy — this Tuscan chicken turned our regular Tuesday into dinner-night.” — a quick review from my kitchen
What makes it especially useful: it’s adaptable (swap chicken cuts or turn it into a pasta sauce), holds well for leftovers, and is kid-friendly while still pleasing adults who want bold flavors.
How this recipe comes together
Quick overview so you know what to expect before you start:
- Season chicken breasts simply with Italian seasoning, onion powder, salt, and pepper.
- Arrange chicken in the slow cooker and combine garlic, sun-dried tomatoes, and chicken broth to build the base.
- Pour in heavy cream and Parmesan near the end to avoid curdling; cook until chicken reaches 165°F.
- Stir in chopped baby spinach just before serving so it wilts but stays bright.
- Serve over pasta, rice, polenta, or with crusty bread to sop up the sauce.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 2 tsp Italian seasoning (store-bought or a mix of oregano, basil, thyme, rosemary)
- ½ tsp onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- ½ cup sun-dried tomatoes, drained and chopped (packed in oil preferred for more flavor; if dry-packed, rehydrate in a little warm broth)
- ½ cup chicken broth (low-sodium is fine)
- 1 cup heavy cream (substitute: half-and-half + 2 tbsp unsalted butter for lighter texture)
- ½ cup grated Parmesan cheese (freshly grated melts best)
- 1 cup baby spinach, chopped
Notes/substitutions: Use boneless thighs for more forgiving cooking times; swap in ½ cup cream cheese for an ultra-thick sauce; for dairy-free, try full-fat coconut milk and 2 tbsp nutritional yeast (flavor will shift).
Step-by-step instructions
- Season the chicken: Pat the breasts dry. Rub both sides with Italian seasoning, onion powder, and a pinch of salt and pepper.
- Prepare the slow cooker: Lightly spray the slow cooker insert with cooking oil or use a liner for easy cleanup. Arrange seasoned chicken breasts in a single layer.
- Make the sauce base: In a small bowl, stir together minced garlic, chopped sun-dried tomatoes, and chicken broth. Spoon this mixture evenly over the chicken.
- Cook: Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- Finish the sauce: About 15 minutes before the end of cooking, pour in the heavy cream and sprinkle the grated Parmesan over the chicken. Cover and let the cheese melt into the sauce.
- Add spinach: Stir in chopped baby spinach until wilted and evenly distributed.
- Serve & enjoy: Taste and adjust salt and pepper. Serve immediately over pasta, rice, or your preferred base.
Best ways to enjoy it
- Over pasta: Toss with fettuccine or penne and a little reserved pasta water to make a luscious pasta dinner.
- With grains: Spoon over creamy polenta or buttery mashed potatoes.
- Low-carb: Serve with cauliflower mash or spiralized zucchini for a lighter plate.
- Family-style: Slice the chicken and place it on a platter with extra sauce for everyone to serve themselves.
Finish plates with a sprinkle of extra Parmesan, a drizzle of olive oil, or torn fresh basil for freshness and color.
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container within 2 hours. Keep refrigerated up to 3–4 days.
- Freeze: Freeze in airtight, freezer-safe containers for up to 3 months. Note: cream-based sauces can change texture slightly after freezing.
- Reheat: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over low heat, stirring frequently, until warmed to 165°F. You can add a splash of broth or cream to loosen the sauce. Microwave in short bursts, stirring between, until hot.
Food safety tip: Always ensure chicken reaches an internal temperature of 165°F before serving.
Helpful cooking tips
- Sear for flavor (optional): Quickly sear the chicken 1–2 minutes per side in a hot skillet before adding to the slow cooker for deeper color and flavor.
- Avoid curdling: Add the heavy cream and cheese toward the end of cooking and avoid boiling after dairy is added.
- Thicken quickly: If sauce is too thin at the end, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into sauce; cook 5–10 minutes on HIGH until thickened.
- Use the sun-dried tomato oil: If your sun-dried tomatoes are packed in oil, reserve a tablespoon of that oil for extra flavor in the sauce.
- Even cooking: If breasts are very uneven in thickness, pound them lightly to even out so they cook uniformly.
Creative twists
- Protein swaps: Use boneless skinless thighs (longer cook time), shrimp (add in last 20 minutes), or sliced pork tenderloin.
- Vegetarian option: Replace chicken with firm tofu or chickpeas and simmer on LOW until flavors meld (less time needed).
- Spice it up: Add red pepper flakes or a spoonful of harissa for heat.
- Mediterranean spin: Stir in ¼ cup chopped kalamata olives and a squeeze of lemon before serving.
- Lighter dairy: Use half-and-half with an extra tablespoon of butter or blend silken tofu with a little lemon for a creamy dairy-free sauce.
Helpful answers
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes. Cook time is 3–4 hours on LOW or 1½–2 hours on HIGH. Total time roughly 1 hour 45 minutes to 4 hours depending on setting.
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s best to thaw chicken first. Starting from frozen can lead to uneven cooking and longer time in the temperature “danger zone.” If pressed, thaw in the fridge overnight.
Q: How do I thicken the sauce if it’s too thin after cooking?
A: Mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the sauce. Cook on HIGH for 5–10 minutes until thickened. Alternatively, remove the chicken and simmer the sauce with the lid off for a few minutes.
Q: Can I double the recipe?
A: Yes — use a larger slow cooker and keep ingredients in roughly the same ratio. Cooking time may increase slightly; monitor internal temp and sauce consistency.
Q: What’s the best way to rewarm leftovers without drying the chicken?
A: Reheat gently on the stovetop with a splash of broth or cream, covered, over low heat. Microwave on medium power in short intervals with a cover to retain moisture.
Conclusion
If you prefer a visual walk-through, check out this Easy Crockpot Tuscan Chicken [VIDEO] to see timing and texture cues. For another tested version with slightly different ingredient ratios and troubleshooting notes, read Crockpot Tuscan Chicken | The Recipe Critic.
Tuscan Chicken
Ingredients
Method
- Pat the chicken breasts dry and rub both sides with Italian seasoning, onion powder, and a pinch of salt and pepper.
- Lightly spray the slow cooker insert with cooking oil or use a liner for easy cleanup. Arrange seasoned chicken breasts in a single layer.
- In a small bowl, stir together minced garlic, chopped sun-dried tomatoes, and chicken broth. Spoon this mixture evenly over the chicken.
- Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- About 15 minutes before the end of cooking, pour in the heavy cream and sprinkle the grated Parmesan over the chicken. Cover and let the cheese melt into the sauce.
- Stir in chopped baby spinach until wilted and evenly distributed.
- Taste and adjust salt and pepper before serving immediately over pasta, rice, or your preferred base.
