There’s nothing quite like the rich, creamy, and flavorful taste of Tuscan chicken. This Crockpot Tuscan Chicken recipe is an effortless way to enjoy a comforting Italian dish without spending hours in the kitchen.

The slow cooker does all the work, melding the flavors of sun-dried tomatoes, spinach, garlic, and tender chicken in a luscious, creamy Parmesan sauce.

Whether you’re making this for a busy weeknight dinner or a cozy weekend meal, this dish is guaranteed to be a crowd-pleaser.

Crockpot Tuscan Chicken: A Creamy, Flavorful Italian Delight
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Crockpot Tuscan Chicken: A Creamy, Flavorful Italian Delight

Recipe by JoanneCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

1

hour 

40

minutes
Cooking Time

4-6

hours
Calories

550

per serving

Ingredients

  • 4 boneless, skinless chicken breasts

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon red pepper flakes (optional)

  • 3 cloves garlic, minced

  • 1/2 cup sun-dried tomatoes, chopped

  • 1 cup chicken broth

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan cheese

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon onion powder

  • 1 cup fresh spinach

  • 2 tablespoons butter

  • 1 tablespoon cornstarch (optional, for thickening)

  • 2 tablespoons water (for cornstarch slurry)

  • Fresh parsley, for garnish

Directions

  • Prepare the Chicken: Season the chicken breasts with salt, black pepper, Italian seasoning, and red pepper flakes.
  • Layer in Crockpot: Place the seasoned chicken in the slow cooker and add the minced garlic, sun-dried tomatoes, and chicken broth.
  • Slow Cook: Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
  • Add the Creamy Ingredients: Stir in the heavy cream, Parmesan cheese, Dijon mustard, onion powder, and butter.
  • Thicken the Sauce (Optional): If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons of water and stir into the sauce. Allow to cook for an additional 10-15 minutes.
  • Add the Spinach: Stir in the fresh spinach and let it wilt in the warm sauce for about 5 minutes.
  • Serve & Enjoy: Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Add mushrooms for extra depth of flavor.
  • If using frozen spinach, thaw and drain excess liquid before adding.

Storage and Warming Leftovers

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze in a freezer-safe container for up to 2 months.
  • Reheating: Reheat in a saucepan over low heat, adding a splash of chicken broth or cream to maintain the creamy consistency.