Crockpot Tuscan Chicken

Absolutely dreamy and so satisfying, this Crockpot Tuscan Chicken gives you melt-in-your-mouth tender chicken in a rich, garlicky Parmesan cream sauce with ribbons of spinach and sweet sun-dried tomatoes. It tastes like your favorite Italian bistro but cooks itself while you live your life.

This is the weeknight hero you will make on repeat. Toss everything in the slow cooker, walk away, and come back to a luxurious, restaurant-level dinner that pairs with pasta, rice, polenta, or crusty bread.

Inspired by a dish I fell in love with on a trip to Florence, this version is streamlined for busy kitchens without losing any of that cozy, comforting flavor.

Why You'll Love This Recipe

• Hands-off cooking: Load the crockpot and let it do the work while you handle the rest of your day.
• Restaurant-worthy flavor: Cream, Parmesan, garlic, and sun-dried tomatoes create a silky sauce that tastes like you fussed for hours.
• Versatile and crowd-pleasing: Serve over pasta, mashed potatoes, rice, or gnocchi. Everyone at the table will be happy.
• Great for meal prep: Reheats beautifully and the flavors deepen after a day in the fridge.

Key Ingredients for Crockpot Tuscan Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless Skinless Chicken Breasts

Lean, tender chicken soaks up the creamy Tuscan sauce and stays juicy in the slow cooker. Choose evenly sized breasts for even cooking, or trim larger pieces in half to keep cook time consistent. Thighs also work and are more forgiving if you plan to cook on high. If you swap to thighs, expect richer flavor and slightly more moisture in the sauce.

Sun-Dried Tomatoes in Oil

These add concentrated tomato sweetness and a savory, tangy bite that defines the Tuscan profile. Use oil-packed tomatoes for the best flavor and texture, and pat them dry before slicing. Dry-packed sun-dried tomatoes can work if you rehydrate them in hot water for 10 minutes first. You can also use roasted red peppers for a milder, sweeter twist.

Heavy Cream and Parmesan

This duo creates the luscious, silky sauce. Use heavy cream to prevent curdling during the final simmer and freshly grated Parmesan for best melting and flavor. Half-and-half can be used with a cornstarch slurry to thicken. For a lighter option, add a spoonful of Greek yogurt off heat after cooking, which adds tang and creaminess.

Baby Spinach

Spinach brings color and freshness that balances the rich sauce. Stir it in right at the end so it stays vibrant and tender. Frozen spinach works too, but thaw and squeeze it dry first to avoid watering down the sauce. Kale is a heartier swap and needs a little extra time to soften.

Garlic and Italian Seasoning

Garlic delivers aromatic depth while Italian seasoning layers in herbs like oregano, basil, and thyme. Use fresh garlic for punchy flavor, and adjust the seasoning to taste. If you have dried basil and oregano separately, use a blend to your liking. A pinch of red pepper flakes adds gentle warmth without making it spicy.

Instructions for Crockpot Tuscan Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Season the Chicken

Pat the chicken dry and place it on a plate. Sprinkle both sides with 1 teaspoon salt, black pepper, Italian seasoning, and smoked paprika if using. Rubbing the seasoning in helps the flavor penetrate as it cooks.

Build the Crockpot Base

Add the onion, garlic, sun-dried tomatoes, and olive oil to the bottom of the slow cooker, then pour in the chicken broth. Nestle the seasoned chicken on top. This keeps aromatics in contact with the heat and infuses the chicken from below.

Slow Cook Until Tender

Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is just cooked through and reaches 165 F at the thickest part. Avoid lifting the lid too often so the crockpot maintains steady heat.

Make It Creamy

Transfer the chicken to a plate and tent loosely with foil. Stir the heavy cream and Parmesan into the slow cooker. If you prefer a thicker sauce, whisk in the cornstarch slurry now. Cover and cook on High for 10 to 15 minutes, stirring once, until the sauce is silky and slightly thickened.

Wilt the Greens and Finish

Stir in the baby spinach and remaining 1/2 teaspoon salt, then cook for 2 to 3 minutes until the spinach just wilts. Return the chicken to the sauce, add lemon juice, and spoon sauce over the top. Taste and adjust seasoning with extra salt or pepper as needed.

Serve It Up

Slice or shred the chicken and serve with plenty of sauce. Garnish with fresh basil and extra Parmesan. Pair with pasta, mashed potatoes, rice, or crusty bread to soak up every drop.

Recipe Variations

Use Chicken Thighs

Prefer dark meat or need more wiggle room on cook time? Swap in 2 lb boneless skinless chicken thighs. They are ultra tender and stay juicy even if they cook a bit longer.

Lightened-Up Cream Sauce

Replace heavy cream with 2 percent evaporated milk. Thicken with a cornstarch slurry and stir in 1 to 2 tablespoons plain Greek yogurt off heat for body and tang.

Dairy-Free Option

Use full-fat coconut milk in place of cream and skip the Parmesan, or add 1 to 2 tablespoons nutritional yeast for a cheesy vibe. A squeeze of lemon keeps the sauce bright.

Add Veggies

Bulk it up with sliced mushrooms or halved cherry tomatoes added with the onion. For extra greens, stir in peas with the spinach during the last few minutes.

Add a Little Heat

Stir in 1/4 to 1/2 teaspoon red pepper flakes with the seasonings or finish with Calabrian chili paste for a gentle kick that complements the creamy sauce.

Serving Suggestions

Serve Crockpot Tuscan Chicken over buttery egg noodles, creamy mashed potatoes, or soft polenta. For something lighter, try steamed rice or zucchini noodles. Finish with fresh basil, extra grated Parmesan, a crack of black pepper, and a whisper of lemon zest. Add a crisp green salad and warm crusty bread to round out the meal.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or milk, stirring occasionally until warmed through. Microwave at 50 percent power in 60-second bursts, stirring between bursts. Cream sauces can separate when frozen, but it can be done for up to 2 months. Thaw overnight in the fridge and reheat low and slow, whisking in a bit of cream to bring the sauce back together. For best results, freeze the cooked chicken and sauce before adding spinach, then add fresh spinach when reheating.

Frequently Asked Questions About Crockpot Tuscan Chicken (FAQ)

Q: Can I use frozen chicken in the slow cooker?
A: It is best not to. For food safety and even cooking, thaw chicken completely in the refrigerator before slow cooking.

Q: How can I keep the sauce from curdling?
A: Add the dairy at the end on High for a short time and avoid boiling. If using half-and-half, thicken with a cornstarch slurry first to stabilize the sauce.

Q: Can I prep this the night before?
A: Yes. Add everything except cream, Parmesan, and spinach to the crock insert, cover, and refrigerate up to 12 hours. Set the insert in the base and cook as directed, then finish with dairy and spinach.

Q: What pasta shapes work best?
A: Wide noodles like pappardelle, fettuccine, or egg noodles are great at catching the creamy sauce. Short shapes like rigatoni or orecchiette also work well.

This creamy, cozy Crockpot Tuscan Chicken delivers big flavor with minimal effort. If you make it, leave a comment and rating to let me know how it went and what you served it with. Your feedback helps others find and love this recipe too.