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crockpot tuscan chicken recipe
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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
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.