Name: Crockpot Tuscan Chicken
Prep time: 10 min
Cook time: PT-488565H48M14S
Total time: PT-488565H48M14S
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup heavy cream; 1 cup chicken broth; 1/2 cup sun-dried tomatoes, chopped; 3 garlic cloves, minced; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups fresh spinach; 1/2 cup grated Parmesan cheese; 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

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This Crockpot Tuscan Chicken is a creamy, slow-cooked masterpiece packed with bold, savory flavors. I love how the sun-dried tomatoes and Parmesan bring a punch of umami, while the garlic and Italian seasoning infuse every bite with comfort. It’s an effortless meal that feels indulgent but comes together with minimal effort—just set it and forget it.

Crockpot Tuscan Chicken

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 cup heavy cream

1 cup chicken broth

½ cup sun-dried tomatoes, chopped

3 garlic cloves, minced

1 teaspoon Italian seasoning

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

2 cups fresh spinach

½ cup grated Parmesan cheese

2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Directions

I start by placing the chicken breasts at the bottom of the crockpot. In a medium bowl, I whisk together the heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and pepper. Once it’s all combined, I pour that flavorful mixture over the chicken.

Then I cover the crockpot and let it cook on LOW for 4–6 hours or HIGH for 2–3 hours—either way, the chicken becomes melt-in-your-mouth tender. About 15 minutes before serving, I stir in the spinach and Parmesan. If the sauce looks a bit thin for my liking, I mix cornstarch and water in a small bowl, add it to the crockpot, and let it cook a bit longer to thicken up.

I like to serve it warm over a bed of pasta or rice—or sometimes just with some rustic bread.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 4–6 hours on LOW or 2–3 hours on HIGH

Total Time: 4–6 hours 10 minutes

Calories: 420 kcal per serving

Variations

Swap the protein: I’ve made this with boneless chicken thighs too, and they turn out just as juicy—if not more so.

Make it dairy-free: I sometimes use full-fat coconut milk instead of heavy cream and a dairy-free Parmesan alternative.

Add mushrooms: Sliced mushrooms are a great addition. I add them at the beginning so they absorb all the flavor.

Spice it up: A pinch of red pepper flakes gives it a nice little kick.

Herb twist: Fresh basil or thyme added at the end gives a bright, herby lift to the creamy sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I usually use the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. It also microwaves well in 1-minute intervals, stirring in between.

For longer storage, I freeze it in a freezer-safe container for up to 2 months. I thaw it overnight in the fridge and then reheat as usual.

FAQs

How do I know when the chicken is done in the crockpot?

I check that the chicken reaches an internal temperature of 165°F. It should be fork-tender and easy to shred or slice.

Can I use frozen chicken breasts?

Yes, but I always make sure to adjust the cooking time slightly and ensure the internal temperature reaches 165°F. I recommend thawing first for best texture.

What’s the best way to thicken the sauce?

I use a cornstarch slurry—just mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it in, and let it cook for 15 more minutes.

Can I make this ahead of time?

Absolutely. I often prep everything the night before and store it in the fridge in the crockpot insert. In the morning, I just place it in the slow cooker and start cooking.

What sides go best with Tuscan chicken?

I usually serve it with pasta, rice, or mashed potatoes. Garlic bread or a simple green salad also pairs wonderfully.

Conclusion

This Crockpot Tuscan Chicken is one of those recipes I come back to again and again. It’s simple, satisfying, and full of flavor, making it perfect for any night of the week. Whether I’m serving it to family or saving it for meal prep, it never disappoints. If you love creamy, comforting dishes with a touch of Italian flair, this one’s a keeper.

Recipe:

Crockpot Tuscan Chicken

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Author: Cheryl
Total Time: 4–6 hours 10 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Crockpot Tuscan Chicken is a creamy, slow-cooked dish packed with bold, savory flavors like sun-dried tomatoes, garlic, spinach, and Parmesan. It's easy to prepare and perfect for a comforting dinner with minimal effort.

Instructions

Place the chicken breasts at the bottom of the crockpot.
In a medium bowl, whisk together the heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and pepper.
Pour the mixture over the chicken in the crockpot.
Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until chicken is tender and fully cooked.
About 15 minutes before serving, stir in the fresh spinach and Parmesan cheese.
If the sauce needs thickening, mix the cornstarch with water and stir into the crockpot. Cook for an additional 15 minutes.
Serve warm over pasta, rice, or with crusty bread.