I remember the first time I made this Crockpot Tuscan Chicken — it was one of those busy weeknights where I needed dinner to practically make itself. A handful of pantry staples, a slow cooker, and a few hours later we had tender, saucy chicken with wilted spinach and sun-dried tomatoes. It’s creamy, comforting, and perfect for people who want rich flavor without babysitting the stove.

Why you’ll love this dish

This is a true set-it-and-forget-it dinner that still tastes like you spent time on it. The slow cooker lets the chicken become fork-tender while the Parmesan and heavy cream create a silky sauce that clings to pasta, rice, or mashed potatoes. It’s kid-friendly, freezer-friendly, and easy to scale up for guests.

“Hands-off comfort food that tastes like a restaurant — my kids asked for seconds and I only used one pot.” — a happy home cook

When to make it:

Busy weeknights — prep in 10 minutes, come home to dinner.
Casual dinner parties — serve over pasta for an easy, satisfying main.
Meal prep — doubles and freezes well for future lunches or dinners.

How this recipe comes together

Quick overview of the process so you know what to expect:

Season chicken breasts and place them in the crockpot.
Whisk together broth, cream, garlic, sun-dried tomatoes, and Parmesan.
Pour the sauce over the chicken and cook low and slow (or on high if you’re short on time).
Stir in chopped spinach at the end so it just wilts into the sauce.
Serve over your favorite pasta, rice, or veggies.

This is a mostly hands-off method — the only active work is seasoning, whisking, and adding the spinach at the end.

What you’ll need

4 boneless skinless chicken breasts
1 cup baby spinach, chopped (fresh)
1/2 cup Parmesan cheese, grated (use real Parm for the best flavor)
1/2 cup chicken broth
1 cup heavy cream (full-fat gives best sauce texture)
1/2 cup sun-dried tomatoes, drained and chopped (oil-packed or dry — see notes)
2 cloves garlic, minced
2 tsp Homemade Italian Seasoning or store-bought Italian seasoning
1/2 tsp onion powder
Kosher salt and cracked black pepper to taste

Ingredient notes and substitutions:

Heavy cream: for a lighter sauce, use half-and-half plus 1 tbsp cornstarch to thicken, or Greek yogurt stirred in off-heat (temper first).
Sun-dried tomatoes: oil-packed have more flavor; reserve a little of the oil to stir into the sauce if you like.
Parmesan: pre-grated is convenient but freshly grated melts and flavors better.
Chicken: boneless skinless thighs work well if you prefer darker meat — they’ll stay juicier in the crockpot.

Cooking method

Pat chicken breasts dry. Season both sides with Italian seasoning, onion powder, kosher salt, and cracked black pepper.
Spray the inside of the crockpot with nonstick cooking spray or brush lightly with oil.
Arrange the seasoned chicken breasts in a single layer in the bottom of the crockpot.
In a medium bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sun-dried tomatoes, and grated Parmesan until smooth.
Pour the sauce evenly over the chicken breasts.
Cover and cook on HIGH for 3 hours or LOW for 5 hours. The chicken should reach an internal temperature of 165°F (74°C) and be fork-tender.
When the chicken is cooked, add the chopped spinach to the crockpot. Stir gently to combine and cover for 3–5 minutes so the spinach wilts into the sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the creamy Tuscan chicken over cooked pasta, rice, or mashed potatoes. Spoon extra sauce over each serving.

Serving suggestions

Best ways to enjoy it: Serve over fettuccine, penne, or garlic mashed potatoes to soak up the sauce.
Lighter pairing: Spoon over steamed cauliflower rice or zucchini noodles.
Add texture: Top with toasted pine nuts or chopped fresh basil for brightness.
Side salads: A crisp arugula salad with lemon vinaigrette cuts the richness nicely.
Bread: Garlic bread or crusty baguette is ideal for sopping up extra sauce.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature within 2 hours before refrigerating.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of broth or cream if the sauce has thickened. You can also microwave individual portions in 30-second bursts, stirring between intervals.
Food safety: Always ensure reheated chicken reaches at least 165°F (74°C) before serving.

Pro chef tips

Don’t overcook: Crockpots vary. Check at the short end of the cook time; chicken is done once it’s 165°F and easily pulls apart with a fork.
For a thicker sauce: Stir in 1–2 teaspoons of cornstarch slurry (cornstarch + cold water) after removing the chicken and simmer the sauce briefly on the stovetop until thickened.
Build flavor: Sear the chicken 1–2 minutes per side in a hot pan before adding to the crockpot for extra browned flavor (optional).
Avoid curdling: If using lower-fat dairy, add it at the end and heat gently. High heat for long periods can separate cream.
Texture control: Add baby spinach at the end so it doesn’t turn overly soft and lose color.

Flavor swaps

Mediterranean twist: Add a splash of white wine and finish with lemon zest and fresh parsley.
Mushroom version: Add 8 oz sliced cremini mushrooms with the sauce for earthiness.
Lighter dairy: Use full-fat Greek yogurt stirred in off-heat or use coconut milk for a dairy-free option (note: flavor changes).
Extra veggies: Toss in halved cherry tomatoes, bell peppers, or artichoke hearts for more color and nutrition.
Protein swap: Use boneless skinless thighs for juicier results, or try turkey cutlets for a leaner option.

Your questions answered

Q: Can I use frozen chicken breasts in the crockpot?
A: It’s safer to thaw chicken first. Cooking from frozen in a slow cooker can keep meat in the temperature danger zone too long. Thaw overnight in the fridge and then proceed with the recipe.

Q: How long will the sauce stay creamy after refrigerating?
A: The sauce will thicken as it cools. Gently reheat and stir in a small splash of chicken broth or cream to return it to a silky consistency.

Q: Can I double this recipe for a crowd?
A: Yes — you can double or triple. Use a larger crockpot and keep the same cook times. Make sure not to overfill the slow cooker; food should be no higher than two-thirds full for even cooking.

Q: Is this dish freezer-friendly?
A: Yes. Freeze in meal-sized portions. Thaw overnight in the fridge before reheating on low heat and check internal temperature before serving.

Q: What’s the best pasta to serve with this sauce?
A: Wide noodles like fettuccine or pappardelle and medium shapes like penne or rigatoni all work well because they catch the creamy sauce.

Conclusion

If you want an easy, hands-off meal that still delivers restaurant-style flavors, this slow-cooker Tuscan chicken is a reliable weeknight winner. For a visual walkthrough and another take on timing and additions, check this video guide: Easy Crockpot Tuscan Chicken [VIDEO]. For another trusted recipe with helpful notes and variations, see Crockpot Tuscan Chicken | The Recipe Critic.