By: Becky Hardin
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My Crockpot Tuscan Chicken features tender chicken breasts that are made flavorful with sun-dried tomatoes, garlic, and more! I love that served in a rich and creamy sauce with parmesan cheese and spinach to really send it over the top.
Table of Contents
Why We Love This Crockpot Tuscan Chicken Recipe
Crockpot Chicken is always a breeze. I love that adding this delicious sauce just takes things up a notch.
- Creamy. Heavy cream melds with a chicken broth base to create a rich sauce that keeps the chicken moist.
- Cheesy. Parmesan cheese adds an umami flavor and great texture.
- Flavorful. Garlic, Italian seasoning, sun-dried tomatoes, spinach, and fresh herbs create a delectable sauce.
Variations
I love to toss in some garlic powder to enhance that garlicky flavor even more! Onion powder also adds a pretty nice flavor. When I want to make things a little spicy, I sprinkle in some crushed red pepper flakes for an added spicy kick.
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How to Store and Reheat
Once cooled to room temperature, leftover Tuscan chicken will stay fresh in an airtight container in the fridge for up to 3 days. I reheat in the microwave for 30 seconds at a time until warmed all the way through.
Serving Suggestions
I serve with a side of your favorite pasta, such as fettuccine or spaghetti. I have found that rice and mashed potatoes also do the trick! I want something that will catch all of that creamy sauce so not a drop goes to waste.
More Tuscan Chicken Recipes To Try
- Classic Tuscan Chicken
- Crockpot Tuscan Chicken Soup
5-Star Review
“I make this all the time. So easy. So delicious. Chefs kiss.” – KateLyn M.
Recipe
Crockpot Tuscan Chicken Recipe
4.58 from 341 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 4 hours hours 10 minutes minutes
Total: 4 hours hours 20 minutes minutes
Serves4
Print Rate
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When you want to enjoy delicious, flavorful food without spending too much time in the kitchen, this Crock Pot Tuscan Chicken is one of the best recipes to try. It’s simple enough, made with fresh ingredients, and loaded with flavor that you won’t get enough of when you serve it. It’s the perfect meal to enjoy with the family!
Step-by-step photos can be seen below the recipe card.
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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
Calories: 691kcal (35%) Carbohydrates: 38g (13%) Protein: 64g (128%) Fat: 34g (52%) Saturated Fat: 18g (113%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 238mg (79%) Sodium: 681mg (30%) Potassium: 3053mg (87%) Fiber: 8g (33%) Sugar: 23g (26%) Vitamin A: 2290IU (46%) Vitamin C: 30mg (36%) Calcium: 277mg (28%) Iron: 7mg (39%)
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How to Make Crockpot Tuscan Chicken Step by Step
Season the Chicken: Spray your crockpot insert with nonstick spray. Add 4 boneless, skinless chicken breasts and sprinkle them with 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and salt and pepper to taste.
Add the Liquid: Add 8.5 ounces (1 jar) of drained and chopped sun-dried tomatoes and ½ cup of low-sodium chicken stock.
Cook the Chicken: Cook on high for 4 hours or until the chicken is cooked through, then remove the chicken from the crockpot and set aside.
Make the Sauce: To the crockpot, whisk in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese. Stir in 1 cup of baby spinach and cook until wilted. Return the chicken to the crockpot to re-warm. Serve with fresh parsley or basil.
Can I use chicken thighs?
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.
Can I make this in an Instant Pot?
Yes, you can make this dish in the Instant Pot if you already have one at home and ready to use.
Can I use frozen spinach?
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.
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