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Crockpot Tuscan Chicken

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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

  1. Lightly grease the crockpot with olive oil. Place the chicken breasts in a single layer at the bottom.
  2. In a bowl, whisk together the chicken broth, cream, minced garlic, Italian seasoning, onion powder, salt, and pepper. Pour this mixture over the chicken.
  3. 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.
  4. Remove the chicken and set aside. Mix cornstarch and water in a small bowl to form a slurry and stir into the sauce.
  5. Add Parmesan cheese and spinach to the crockpot. Stir and cook for another 10–15 minutes until the sauce thickens and spinach wilts.
  6. 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.

Nutrition

Find it online: https://savorymomskitchen.com/crockpot-tuscan-chicken/