Crockpot Tuscan Chicken features tender chicken breasts that are made flavorful with sun-dried tomatoes, garlic and more! It’s served in a creamy sauce with parmesan cheese and spinach to really send it over the top. So easy and always so satisfying!
What’s in Tuscan Chicken
Crockpot Chicken is always a breeze. Adding this delicious sauce just takes things up a notch.
- Chicken: I do not recommend cooking chicken from frozen in the Crockpot, as it spends too much time in the “temperature danger zone”, which could cause food poisoning.
- Garlic: Feel free to add more if you really love garlic!
- Italian Seasoning: I like to use my homemade Italian Seasoning blend for the best flavor.
- Salt and Pepper: To taste.
- Sun-Dried Tomatoes: Make sure they’re drained and chopped before tossing into the slow cooker.
- Chicken Stock: My homemade chicken broth recipe is always my go-to if I have a little extra time! If not, store-bought works just fine.
- Heavy Cream: Half-and-half also works well.
- Parmesan Cheese: Freshly grated parmesan is preferred for the best flavor and texture.
- Baby Spinach: It may look like you’re adding a ton of spinach, but it cooks down pretty quickly.
PRO TIP: Be sure to serve with fresh parsley or basil for garnish and to add a special touch to this meal.
What other seasonings can I add?
Feel free to toss in some garlic powder to enhance that garlicky flavor even more! Onion powder also adds a pretty nice flavor. Sprinkle in some crushed red pepper flakes for an added spicy kick.
Yes! They may need to cook longer so be sure to check for doneness. You can use a meat thermometer to check the internal temperature of the chicken thighs beforehand.
Yes, you can make this dish in the Instant Pot if you already have one at home and ready to use.
Yes! It’s fine to use frozen spinach. However, it does require a few extra steps, such as thawing it out and then using a towel to remove the extra moisture from it.
How to Store/Reheat
Once cooled to room temperature, your leftover Tuscan chicken will stay fresh in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time until warmed all the way through.
Serving Suggestions
You can serve this delicious Crockpot Tuscan chicken with a side of your favorite pasta, such as fettuccine or spaghetti. Rice and mashed potatoes also do the trick! You just want something that will catch all of that creamy sauce so not a drop goes to waste.
5-Star Review
“I make this all the time. So easy. So delicious. Chefs kiss.” – KateLyn M.
More Crockpot Chicken Recipes We Love
- Crockpot Chicken Breast
- Crockpot Honey Garlic Chicken
- Crockpot Chicken and Rice
- Crockpot Ranch Chicken
- Crockpot Chicken Tikka Masala
- Crockpot Chicken Tacos
Crockpot Tuscan Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning store-bought or homemade
- Kosher salt and freshly ground black pepper to taste
- 8.5 ounces sun dried tomatoes drained and chopped (1 jar)
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach chopped
- Fresh parsley or basil optional, for garnish
Recommended Equipment
Instructions
- Spray the crockpot insert with nonstick spray.
- Add the chicken and sprinkle the garlic, Italian seasoning, salt, and pepper on top.4 boneless, skinless chicken breasts, 4 cloves garlic, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
- Add the sun dried tomatoes and chicken stock.8.5 ounces sun dried tomatoes, ½ cup low-sodium chicken stock
- Cook on high for 4 hours or until the chicken is cooked through.
- Remove the chicken from the crockpot and set aside.
- To the crockpot, whisk in the heavy cream and parmesan cheese. Stir in the spinach and cook until wilted.1 cup heavy cream, ½ cup freshly grated Parmesan cheese, 1 cup baby spinach
- Return the chicken to the crockpot to re-warm. Serve with fresh parsley or basil.Fresh parsley or basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Love this recipe, made it on the stovetop and used coconut cream in place of heavy cream and served with chickpea pasta… yum!
We’re so happy to hear you loved this recipe, Leslie!
This recipe was not only delicious, but so easy to make. Thanks for this delicious recipe.
So glad you enjoyed the recipe!
can i make this in an instant pot? what should be the timings. thanks
We would cook on high pressure for 4 minutes, then natural release for 10 minutes.
Wanting to know how long to cook this in an instant pot please, if you could share the full method that would be fantastic.
4 minutes for chicken breasts on high pressure, plus 10 minutes natural release!
I make this all the time. So easy. So delicious. Chefs kiss.
Thanks so much for stopping by KateLyn!
How do you feel about substituting coconut milk for the heavy cream? I can’t do dairy, but the recipe looks amazing!
We think it would work well!
So yummy! So easy!! Sauce was fantastic 🤩 would be really great with a spaghetti or macaroni I had it with a house salad. But would’ve loved it with a type of noodle! Did everything like the recipe said came out delicious! Husband approved! Will do again 😊
AAAAAA-MAZING!!!!!! Wow! That was so delicious and easy to make!!!
This recipe is absolutely delicious. My husband raved about it. The only problem was that I didn’t make enough. He asked me to add more chicken next time.
My crock pot must be on the hot side. 3 (couldn’t fit 4) completely frozen solid 1 lb. breasts were at 165 in 2 hours