Slow Cooker Tuscan Chicken
I first made this slow cooker Tuscan chicken on a rainy weeknight when I needed something low-effort but comforting. Tender chicken breasts braised in a creamy sun-dried tomato and Parmesan sauce, finished with spinach—it’s a cozy, restaurant-style dinner you can mostly walk away from. If you want a quick reference for timing and variations while you read, check this slow-cooker Tuscan chicken guide.
Why you’ll love this dish
This recipe takes classic Tuscan flavors—garlic, sun-dried tomatoes, Parmesan and spinach—and turns them into a hands-off weeknight winner. It’s great when you want something satisfying without babysitting a pan: toss, set, and return to a rich, silky sauce and perfectly cooked chicken. It’s kid-friendly (mild and creamy), budget-friendly (stretches well with pasta or rice), and impressive enough for guests.
“Family-approved comfort: juicy chicken, creamy sauce, and just the right tang from sun-dried tomatoes.”
What makes it special:
- Slow cooking yields fork-tender chicken that soaks up the sauce.
- The sauce thickens into a gravy-like finish without extra roux—Parmesan and heavy cream do the work.
- Versatile: serve over pasta, rice, mashed potatoes, or even polenta.
How this recipe comes together
This is a straightforward slow-cooker method that focuses on layering flavors. First you season the chicken, then add aromatics (garlic and sun-dried tomatoes) and liquid (chicken broth) for gentle braising. The heavy cream and Parmesan are added near the end so they don’t break down during long cooking. Finally, chopped baby spinach wilts into the sauce for color and nutrition. Expect mostly hands-off time: about 3–4 hours on low, or 2–3 hours on high, depending on your slow cooker.
What you’ll need
Key ingredients
- 4 boneless, skinless chicken breasts
- 2 tsp Italian seasoning (homemade or store-bought)
- ½ tsp onion powder
- Kosher salt and black pepper, to taste
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and chopped (packed in oil or rehydrated from dry)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup baby spinach, chopped
Notes and substitutions:
- Chicken: boneless, skinless breasts are shown here for even cooking; thighs can be used if you prefer richer flavor and more forgiving texture.
- Sun-dried tomatoes: oil-packed have more flavor; if using dry-packed, rehydrate in warm water or use a little extra broth.
- Dairy: for a lighter version, swap half-and-half for heavy cream, but the sauce will be less thick and luxurious.
- Parmesan: use freshly grated for the best melt and flavor (not pre-shredded anti-caking blends).
Step-by-step instructions
Season the Chicken
- Pat the chicken dry and sprinkle both sides with Italian seasoning, onion powder, salt, and pepper. Press the seasonings in so they cling to the meat.
Prepare the Slow Cooker
- Place the seasoned breasts in a single layer in the slow cooker. Scatter the minced garlic and chopped sun-dried tomatoes over the top.
Make the Sauce
- Pour ½ cup chicken broth into the slow cooker around the chicken (not necessarily over it). This prevents the cream from breaking down during long cooking.
- About 30 minutes before serving, stir in 1 cup heavy cream and ½ cup grated Parmesan. Cover and continue cooking until the sauce is warmed through and slightly thickened.
Cook
- Cook on LOW for 3–4 hours or on HIGH for 2–3 hours, until the chicken reaches 165°F (74°C) and is tender. Slow cooker times vary—check for doneness rather than relying solely on time.
Add Spinach
- Stir in 1 cup chopped baby spinach, let it wilt for a few minutes. Taste and adjust seasoning with salt and pepper.
Serve & Enjoy
- Spoon sauce over chicken and pair as desired. If you want a smoother sauce, remove the chicken briefly and give the sauce a quick whisk or immersion blend, then return the chicken.
Timing tip: add cream and cheese late to prevent separation; spinach last so it stays bright.
Best ways to enjoy it
- Over pasta: toss with fettuccine or penne and a handful of reserved pasta water for silky coverage.
- With mashed potatoes: the creamy sauce is perfect for spooning over mashed Yukon Golds.
- On rice or quinoa: grain bowls with extra veggies make this a balanced weeknight meal.
- Crostini or toasted bread: serve alongside crusty bread to soak up sauce for a lighter serving style.
If you want more slow-cooker chicken ideas for different moods, try this marry me chicken pasta slow cooker recipe for a tomato-forward, spicier pairing.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours at room temp) before refrigerating.
- Freezer: Freeze sauce and chicken for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm on the stovetop over low heat to avoid breaking the sauce. Add a splash of broth if it’s too thick. Microwave in short bursts, stirring between intervals.
- Food safety: Reheat until internal temperature reaches 165°F (74°C). Do not refreeze thawed cooked chicken without reheating first.
Pro chef tips
- Sear for extra flavor: Quickly sear the seasoned breasts in a hot skillet for 1–2 minutes per side before adding to the slow cooker to boost browning and depth.
- Control sauce thickness: If sauce is too thin at the end, whisk 1 tsp cornstarch with 1 tbsp cold water and stir into sauce; cook on high for 15–20 minutes to thicken. If too thick, thin with chicken broth.
- Cheese melting: Use freshly grated Parmesan; pre-shredded cheese contains anti-caking agents that can affect melting.
- Even cooking: If breasts are very thick, pound them to an even thickness or halve them horizontally so they cook evenly.
- Salt gradually: Parmesan adds saltiness—taste before final seasoning.
Creative twists
- Protein swaps: Use bone-in chicken thighs for richer flavor—add 30–45 minutes extra on low.
- Make it dairy-free: replace cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a similar umami note.
- Add heat: stir in red pepper flakes or a spoon of harissa for a spicier finish.
- Herb finish: fold in fresh basil or parsley just before serving for bright herbaceousness.
- Mediterranean spin: add kalamata olives and a squeeze of lemon at the end for a briny lift.
Common questions
Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s safer to use thawed chicken. Cooking from frozen in a slow cooker can keep meat in a temperature “danger zone” too long. Thaw overnight in the fridge or use defrost settings before starting.
Q: How long will this take on low vs high?
A: Plan for 3–4 hours on LOW or 2–3 hours on HIGH for boneless breasts. Thicker pieces may need longer; check internal temp reaches 165°F (74°C).
Q: Can I skip the heavy cream?
A: You can use half-and-half or a lighter cream substitute, but the sauce will be less rich and may not thicken as much. Add a small cornstarch slurry if you want extra body without heavy cream.
Q: Is it safe to leave this in the slow cooker while I’m out?
A: Yes—if you’re away for the usual slow-cooker duration (under 8 hours) and the cooker is on LOW or HIGH per instruction. Do not leave ingredients out before starting; start cooking promptly after assembling.
Q: Can I make this ahead for meal prep?
A: Yes. Cook fully, cool, and refrigerate up to 3 days. Reheat gently and add a splash of broth to revive the sauce. It also freezes well for up to 3 months.
Conclusion
If you prefer a visual walkthrough while you cook, watch this Easy Crockpot Tuscan Chicken [VIDEO] for step-by-step clips. For another written take with slight variations and serving ideas, see Crockpot Tuscan Chicken | The Recipe Critic.
Tuscan Chicken
Ingredients
Method
- Pat the chicken dry and sprinkle both sides with Italian seasoning, onion powder, salt, and pepper. Press the seasonings in so they cling to the meat.
- Place the seasoned breasts in a single layer in the slow cooker. Scatter the minced garlic and chopped sun-dried tomatoes over the top.
- Pour ½ cup chicken broth into the slow cooker around the chicken (not necessarily over it) to prevent the cream from breaking down.
- Cook on LOW for 3–4 hours or on HIGH for 2–3 hours, until the chicken is tender and reaches 165°F (74°C).
- About 30 minutes before serving, stir in 1 cup heavy cream and ½ cup grated Parmesan. Cover and continue cooking until the sauce is warmed through and slightly thickened.
- Stir in chopped baby spinach and let it wilt for a few minutes. Adjust seasoning with salt and pepper if needed.
- Spoon sauce over chicken and serve with your choice of pasta, rice, mashed potatoes, or bread.
