Crock Pot Tuscan Chicken

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.

Serve this creamy Italian chicken recipe over your favorite pasta, rice, or vegetable side for a complete family dinner!

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!

Recipe Tips

• 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.

Variations

• 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.

FAQ

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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