Crockpot Tuscan Chicken Recipe

Let me tell you—this Crockpot Tuscan Chicken recipe is one of those meals that feels like a warm hug in a bowl. I made it on a rainy day and immediately knew I had to share it. The creamy garlic-Parmesan sauce, sun-dried tomatoes, and wilted spinach take this dish to another level.

It’s so easy to prepare, yet feels fancy. And if you’re a soup lover like me, you’ll also enjoy my Panera Copycat Broccoli Cheddar Soup Recipe on chilly days too!

Additional Tips for Making This Recipe Better

After trying this recipe a few times, I’ve picked up a few tricks to make it even more delicious. If you’re giving it a go, here are my personal tips to get the best results:

• Use fresh chicken instead of frozen. It cooks more evenly and has a better texture.
• Grate your own Parmesan cheese. Pre-shredded cheese doesn’t melt as smoothly and can make your sauce grainy.
• Don’t overcook. Use a meat thermometer if needed; once the chicken hits 165°F (74°C), it’s done.
• Use oil-packed sun-dried tomatoes. They add more flavor and richness to the sauce.
• Add a squeeze of lemon juice just before serving—it brightens up the creamy sauce beautifully.

Fun and Tasty Variations to Try

Want to make it dairy-free, lighter, or just put your own spin on it? You’ve got options. I’ve tried a few versions, and here are some great ways to adapt the dish:

• Dairy-free option: Use coconut cream or a dairy-free heavy cream substitute, and a vegan Parmesan.
• Add mushrooms or zucchini: These veggies blend well with the creamy sauce and add texture.
• Make it spicier: Add more red pepper flakes or a splash of hot sauce if you love heat.
• Go low-carb: Serve it over cauliflower rice or zucchini noodles.
• Try it with chicken thighs: They’re juicier and can be more flavorful than chicken breasts.

You can also explore other dinner recipes on my blog for more comforting ideas like this one!

Must-Have Tools to Make Crockpot Tuscan Chicken

Here’s a simple list of what I use to make this recipe as fuss-free as possible:

• Crockpot or slow cooker – For tender, hands-free cooking.
• Mixing bowl – To blend the creamy sauce before adding it.
• Cutting board and knife – For chopping garlic and sun-dried tomatoes.
• Tongs or spoon – To handle and stir the chicken easily.
• Measuring cups and spoons – For accuracy when mixing the sauce.

How to Serve Crockpot Tuscan Chicken for Best Results

This dish is comforting and versatile—and looks beautiful when plated just right. I’ve served it a few different ways depending on my mood or the occasion:

• Over creamy mashed potatoes – Rich, hearty, and cozy.
• With al dente pasta – Fettucine or penne work great.
• On a bed of rice – Great for soaking up all that sauce.
• With crusty bread on the side – Perfect for dipping into the garlic-Parmesan sauce.
• Add a sprinkle of fresh parsley or basil for a colorful finish.

If you like entertaining with comforting meals, my Maid Rite Sliders Recipe also makes a great addition to your dinner spread.

How to Store This Creamy Chicken Dish

Keeping leftovers? No worries—this dish stores well and tastes just as good the next day.

Refrigerating:

Let the chicken cool, then store it in an airtight container in the fridge. It stays fresh for 3 to 4 days.

Freezing:

You can freeze the dish, but do so before adding spinach. Cream-based sauces may separate a bit. Freeze for up to 2 months in a freezer-safe container.

Reheating:

Reheat slowly on the stovetop over medium-low heat. Add a splash of broth or cream to refresh the sauce.

Why You’ll Love This Recipe

Here’s why this meal became a favorite in my kitchen—and why it might be yours too.

• Super easy to make: Set it and forget it. The slow cooker does the work for you.
• Full of flavor: The garlic, Parmesan, and sun-dried tomatoes blend into a rich, tasty sauce.
• Versatile for any diet: With some tweaks, it can be low-carb, dairy-free, or gluten-free.
• Perfect for guests or family nights: It feels fancy, but it’s secretly simple.
• Pairs with anything: Pasta, rice, bread—whatever you have on hand.

A Few More Things to Know Before You Cook

Here are some extra tidbits that can help make your experience even smoother:

• Use low heat if you have time. Cooking on LOW for 4–5 hours keeps the chicken juicy.
• Don’t skip the spinach. It adds color and freshness to balance the creaminess.
• Stir the sauce gently. Once the chicken is cooked, mixing too much can break it into pieces.
• This recipe serves 4 people generously. Double the sauce if you want to serve more or keep leftovers.

Ben Carraoli

Creamy, comforting, and full of flavor, this Crockpot Tuscan Chicken is an easy weeknight dinner that feels fancy without the work. The rich garlic Parmesan sauce, sun-dried tomatoes, and spinach make it taste like something you'd get at a restaurant—but it all comes together in your slow cooker. Best of all, it pairs beautifully with pasta, mashed potatoes, or rice.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 4

Course: Dinner

Calories: 450

Ingredients Method

Ingredients

  

• For the Chicken:
• 4 boneless skinless chicken breasts – Use fresh, not frozen, for even cooking and better texture.
• 1 teaspoon salt – Enhances the overall flavor.
• ½ teaspoon black pepper – Adds subtle heat and balance.
• ½ teaspoon garlic powder – Deepens the savory notes.
• ½ teaspoon Italian seasoning – Brings in classic Tuscan herbs like oregano and basil.
• For the Sauce:
• 1 cup heavy cream – Gives the sauce a rich velvety texture; avoid milk or low-fat cream.
• ½ cup chicken broth – Adds flavor depth and keeps the sauce from being too thick.
• ½ cup grated Parmesan cheese – Freshly grated works best for melting and flavor.
• ½ teaspoon red pepper flakes optional – Adds a touch of heat; skip if sensitive to spice.
• 1 tablespoon garlic minced – Fresh garlic boosts the overall flavor of the sauce.
• ½ cup sun-dried tomatoes chopped – Choose oil-packed for richer taste and texture.
• 2 cups fresh spinach – Always use fresh; frozen spinach becomes too watery.

Method

 

1. Start by laying out your chicken breasts and patting them dry with a paper towel. This helps the seasoning stick and prevents excess moisture. Sprinkle each piece evenly with salt, pepper, garlic powder, and Italian seasoning. Massage the spices in gently so they’re fully coated on both sides.
2. In a medium bowl, combine the heavy cream, chicken broth, grated Parmesan, red pepper flakes (if using), and minced garlic. Stir well until everything is blended into a smooth, creamy sauce. The Parmesan will add a slightly salty, nutty flavor that pairs perfectly with the savory chicken and herbs.
3. Place the seasoned chicken breasts into the crockpot in a single layer. Pour the creamy sauce over the top, making sure each piece is covered. Then, scatter the chopped sun-dried tomatoes evenly on top of the chicken and sauce. Cover with the lid.
4. Set your crockpot to LOW and cook for 4–5 hours or HIGH for 2–3 hours. The chicken should be tender and easy to shred or slice. During the last few minutes of cooking, you’ll notice the sauce thickening slightly from the cheese and cream melting together.
5. About 5 minutes before serving, lift the lid and stir in the fresh spinach. It will wilt quickly in the hot sauce, adding color and a bit of earthy flavor. Let it sit covered until fully wilted, then stir gently to mix everything together.
6. Serve hot over pasta, mashed potatoes, or rice for a complete, filling meal. Don’t forget to spoon the sauce over the top—it’s rich, creamy, and packed with garlic-Parmesan flavor. This dish also pairs well with crusty bread to mop up every bit of sauce.