Treat yourself to a delicious Italian feast with this easy and flavorful Crock Pot Tuscan Chicken recipe! Packed with protein-rich chicken breasts, creamy sauce filled with herbs, and sun-dried tomatoes, you'll have a satisfying meal ready for family or friends in no time!
Tuscan cooking is known for its bold and robust flavors, particularly those that come from Italian herbs. Basil, oregano, rosemary, garlic, onion, and parsley are all staples in Tuscan cuisine and can all be found in this easy chicken dish!
This Tuscan chicken is made with chicken breasts that get slow-cooked in a chicken broth flavored with herbs and sun-dried tomatoes until tender and juicy. Once cooked, you'll make a simple creamy sauce of heavy cream, parmesan cheese, and nutritious spinach.
Why You’ll Love This Recipe
- It’s an easy and flavorful one-pot meal that takes little effort.
- You can make it ahead of time, which is perfect for busy weeknights.
- The Tuscan flavors are bold, delicious, and fresh!
- Great way to get your protein in a healthy and delicious way.
- Leftovers are great the next day for meal prep!
Ingredients You’ll Need
- Chicken Breast - This high protein meat gets tender in the slow cooker while soaking up the creamy Tuscan sauce perfectly.
- Minced Garlic - No Italian meal is complete without a fresh garlic flavor throughout.
- Spices - To bring out the Italian flavors in this dish, you'll need salt, black pepper, Italian seasoning, and chicken broth.
- Chicken Broth - Used to keep the chicken moist and juicy and adds even more rich chicken flavor.
- Butter - Helps add richness to the sauce along with a comforting buttery flavor.
- Sun-Dried Tomatoes - This Italian staple adds a tangy acidic taste with a hint of sweetness that enhances the overall flavor of the dish.
- Heavy Cream - Gives the sauce its creamy base and thick texture.
- Parmesan Cheese - Adds a salty and nutty cheese flavor to the sauce.
- Spinach - A great way to sneak in some greens while giving the dish a mild yet earthy flavor.
How To Make Creamy Tuscan Chicken In The Crock Pot
Prepare the chicken: Remove any excess fat from the chicken breast. Pat dry with paper towels on both sides, then add to the bottom of the slow cooker.
Season and cook: Pour the chicken broth over the top, then add the evenly spread out butter and sun-dried tomatoes over the chicken. Cover and cook on high for 2½ to 3½ hours or low for 6-7 hours.
Assemble the sauce: Thirty minutes before cook time is up, remove the chicken and add heavy cream, spinach, and parmesan cheese back into the crock pot. Mix until well combined. Then add the chicken back in and continue to cook until the chicken has soaked up the sauce.
Remove and serve: Plate the cooked chicken on top of a bed of pasta or rice. Pour sauce over the top, and enjoy!
- To ensure the chicken is cooked through, use a digital thermometer and check for an internal temperature of 165 degrees Fahrenheit.
- Do not add the cream, parmesan cheese, or spinach until AFTER the chicken is cooked, as the heavy cream will separate and not create a smooth sauce.
- To thicken the cream sauce, cook for a few extra minutes on high and uncover. You can also add a small amount of cornstarch and water and heat until it thickens.
- Instead of keeping the chicken in larger pieces, you can also shred the chicken after it’s cooked and mix it with the creamy sauce.
- Change up the protein: Instead of chicken, you can use pork loin, beef chuck roast, or even boneless skinless chicken thighs. Adjust the cooking time accordingly.
- Add different vegetables: For a more colorful dish, add bell peppers and mushrooms in with the other ingredients.
- Spice it up: If desired, add a pinch of red pepper flakes to the sauce for a bit of spice.
- Change up the cream: Instead of heavy cream, you can also use half-and-half or light cream.
- Chicken thighs: Instead of chicken breast, boneless skinless chicken thighs can be used.
Storing & Freezing
Storing: Cooled leftovers can be stored in an airtight container in the fridge for up to four days.
Freezing: Freeze leftovers in a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator before reheating and serving.
Reheating: The best way to reheat Tuscan chicken is in the microwave or on the stove. You can also reheat it in a slow cooker set to low heat for about 1 hour.
Yes, you can use frozen chicken. Keep in mind that the chicken will take longer to cook, and you will release excess moisture. Adjust the amount of chicken broth used accordingly.
Tuscan chicken is great served over a bed of cooked pasta, rice, or mashed potatoes. You can also serve it with roasted vegetables on the side.
The best way to keep chicken breast from drying out is to cook the chicken in a liquid like chicken broth, vegetable stock, or water.
More Crock Pot Chicken Recipes
- Crock Pot Chicken Pot Pie
- Crock Pot Mississippi Chicken
- Slow Cooker Cashew Chicken
- Crock Pot Sesame Chicken Recipe
- Slow Cooker Orange Chicken
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Crock Pot Tuscan Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tsp garlic (minced)
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
- ¾ cup chicken broth
- 2 tbsp butter (divided into fourths)
- ⅓ cup sun-dried tomatoes (drained and chopped)
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1 cup baby spinach (chopped)
- Place chicken in the bottom of a 6-quart Crock Pot and pour chicken broth over the top.
- Sprinkle garlic, pepper, salt, Italian seasoning, onion powder, and paprika over the chicken. Then, evenly spread out butter and sun-dried tomatoes over the chicken.
- Cover and cook on high for 2½ to 3½ hours or low for 6-7 hours. Thirty minutes before cook time is up. Remove the chicken and add heavy cream, spinach, and parmesan cheese. Mix until well combined. Then add the chicken back in and continue to cook.
- Remove from the Crock Pot and serve over rice or pasta. Enjoy!
- Serve over rice, noodles, or mashed potatoes.
- To thicken the sauce add ¼ cup of parmesan cheese at a time and mix in. Repeat until it reaches your desired consistency.
- Frozen chicken breast can be used. Cut the chicken broth down to ⅓ to account for the liquid that will be released from the chicken. Then cook to the longest time recommended on high or low.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.