Creamy, comforting, and full of Italian-inspired flavors, this Crockpot Tuscan Chicken is an easy slow-cooker meal that tastes like it came from a restaurant. Tender chicken cooks gently in a rich, savory sauce with garlic, sun-dried tomatoes, and spinach, making it perfect for busy days when you still want something special on the table.
Why You’ll Love This Recipe
This recipe is incredibly simple to prepare, yet the flavors are layered and satisfying. The slow cooker does most of the work, leaving you with juicy chicken and a velvety sauce. It’s versatile enough to serve over pasta, rice, or mashed potatoes, and it’s a family-friendly meal that feels elegant without being complicated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts, boneless and skinless – 900 g
Olive oil – 1 tablespoon
Garlic, minced – 4 cloves
Sun-dried tomatoes in oil, drained and sliced – 120 g
Chicken broth – 240 ml
Cooking cream or light cream – 360 ml
Grated Parmesan cheese – 60 g
Italian seasoning – 2 teaspoons
Onion powder – 1 teaspoon
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Fresh spinach – 120 g
Cornstarch – 1 tablespoon
Water – 2 tablespoons
Directions
Lightly grease the crockpot with olive oil. Place the chicken breasts in the bottom in a single layer.
In a bowl, whisk together the chicken broth, cream, minced garlic, Italian seasoning, onion powder, salt, and black pepper. Pour the mixture over the chicken.
Scatter the sun-dried tomatoes over the top. Cover and cook on low for 4 hours or on high for 2 to 3 hours, until the chicken is fully cooked and tender.
Once cooked, remove the chicken and set it aside. In a small bowl, mix the cornstarch with water to create a slurry, then stir it into the sauce in the crockpot. Add the Parmesan cheese and spinach, stir well, and let cook for 10 to 15 minutes until the sauce thickens and the spinach wilts.
Return the chicken to the crockpot, spoon the sauce over it, and let it warm through for a few minutes before serving.
Servings and timing
Servings: 4 to 6 people
Prep time: 10 minutes
Cook time: 4 hours on low or 2 to 3 hours on high
Total time: Approximately 4 hours 10 minutes
Variations
For a lighter version, replace the cream with evaporated milk or a cooking cream alternative.
Add sliced mushrooms for extra depth of flavor.
Use chicken thighs instead of breasts for an even juicier result.
Increase the garlic and Parmesan for a bolder taste.
Add a pinch of chili flakes if you enjoy a subtle heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring the sauce to keep it smooth. If the sauce thickens too much, add a splash of chicken broth while reheating.
FAQs
Can I use frozen chicken in the crockpot?
Yes, but it’s best to thaw the chicken first for even cooking and better texture.
What can I serve with Tuscan chicken?
This dish pairs well with pasta, rice, mashed potatoes, or steamed vegetables.
Can I make this dairy-free?
You can substitute the cream with a dairy-free cooking cream and skip the Parmesan or use a dairy-free alternative.
How do I know when the chicken is done?
The chicken should be tender and reach an internal temperature of 74°C.
Can I cook this entirely on high?
Yes, cooking on high for 2 to 3 hours works well, but low heat gives the most tender result.
Will the spinach overpower the dish?
No, the spinach wilts down and blends smoothly into the sauce.
Can I add extra vegetables?
Yes, zucchini, mushrooms, or bell peppers are great additions.
Is this recipe suitable for meal prep?
Absolutely, it reheats well and keeps its flavor for several days.
Can I thicken the sauce more?
Add a little extra cornstarch slurry and let it cook a few more minutes.
Does this freeze well?
It can be frozen, but cream-based sauces may slightly change texture when thawed.
Conclusion
Crockpot Tuscan Chicken is a comforting, flavorful meal that’s easy enough for weeknights and impressive enough for guests. With minimal prep and rich, satisfying results, it’s a recipe you’ll come back to whenever you want something hearty, creamy, and full of flavor.
Creamy and flavorful, this Crockpot Tuscan Chicken is slow-cooked with garlic, sun-dried tomatoes, spinach, and Parmesan for an easy, comforting meal. Perfect over pasta, rice, or mashed potatoes.
Author:Sophia
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Yield:4 to 6 servings
Category:Main Course
Method:Slow Cooker
Cuisine:Italian
Ingredients
900 g boneless, skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
120 g sun-dried tomatoes in oil, drained and sliced
240 ml chicken broth
360 ml cooking cream or light cream
60 g grated Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
120 g fresh spinach
1 tablespoon cornstarch
2 tablespoons water
Instructions
Lightly grease the crockpot with olive oil. Place the chicken breasts in a single layer at the bottom.
In a bowl, whisk together the chicken broth, cream, minced garlic, Italian seasoning, onion powder, salt, and pepper. Pour this mixture over the chicken.
Top with sun-dried tomatoes. Cover and cook on low for 4 hours or high for 2 to 3 hours until chicken is tender and fully cooked.
Remove the chicken and set aside. Mix cornstarch and water in a small bowl to form a slurry and stir into the sauce.
Add Parmesan cheese and spinach to the crockpot. Stir and cook for another 10–15 minutes until the sauce thickens and spinach wilts.
Return chicken to the pot, spoon sauce over the top, and let it heat through before serving.
Notes
Use chicken thighs for a juicier alternative.
Evaporated milk can replace cream for a lighter version.
Sun-dried tomatoes add richness—don’t skip them!
Add mushrooms or chili flakes for more depth or heat.
