Love your slow cooker? Enjoy more of the best Crockpot Chicken Breast recipes like Slow Cooker Creamy Tomato Basil Chicken Breast, Crockpot Creamy Garlic Chicken and Crockpot Honey Garlic Chicken. This Baked Tuscan Chicken combines some of my favorite flavors into one delicious dish! There are days though that it feels really nice knowing that dinner is cooking away in the slow cooker (and we all love this Slow Cooker Chicken Breast!) Enter this Tuscan Crockpot Chicken Recipe. It’s the best of both worlds! It features those signature Tuscan flavors that we all know and love. Sun dried tomatoes, parmesan, spinach and more come together to create the very best flavor combo! You can enjoy this creamy chicken dish all by itself with a side salad or veggies, or toss it on top of a heaping pile of rice or Buttered Noodles. It’s hard to go wrong with a meal that tastes this good!
Why we love this Crockpot Tuscan Chicken Recipe:
Easy: This is a true set it and forget it recipe. I love Crockpot chicken recipes like this one that require almost no prep work! Versatile: Add more or less spinach, garlic, seasonings, etc. This recipe is so easy to change up. Summery: With sun dried tomatoes and spinach, this recipe is lovely to serve during the warmer months when you’re craving some vibrant flavor.
Crockpot Tuscan Chicken Ingredients Needed:
Chicken Breasts: I use boneless and skinless chicken breasts for this recipe. Boneless, skinless chicken thighs will also work — you’ll need about twice as many or the same weight. Seasonings: We’re seasoning the chicken with a simple blend of salt, Italian seasoning, paprika and black pepper. Heavy Cream: The base for the cream sauce. You can lighten it up with half and half, but the sauce won’t be as rich and creamy, and won’t thicken quite as much. Cornstarch: Helps thicken the sauce as it cooks. Garlic: Use freshly minced garlic cloves for the best flavor. Salt and Black Pepper: Since the chicken is well seasoned, we just need a little salt and pepper to spice up the cream sauce. Sun Dried Tomatoes: Be sure to chop the sun dried tomatoes into smaller pieces so they incorporate well into the sauce. Parmesan Cheese: Use freshly shredded parmesan for the best flavor. Chopped Spinach: I recommend using fresh spinach for this recipe. Frozen spinach will water down the sauce, so be sure to thaw and squeeze it out if you are using it.
How to make Crockpot Tuscan Chicken Breast:
This Crock Pot Tuscan chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep! For more details about the process, just scroll down to the recipe card. “This recipe is amazing! My husband literally could not stop eating it, and we all agreed that it tasted like something that you would get at a very nice Italian restaurant!” — Jenny Add your review
Place chicken breasts in the Crockpot. Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle all over chicken. Add the cream, garlic, cornstarch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and parmesan cheese and pour around and over chicken in the Crockpot. Put the lid on. Cook on LOW for 3 hours or until chicken reaches an internal temperature of 165°F. Stir in the fresh spinach.
Variations and Substitutions
Chicken: You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat. Cream: You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich. If you go this route, you may want to increase the cornstarch to compensate. Sun Dried Tomatoes and Spinach: Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand!
How to store Crockpot Tuscan Chicken
You can store leftover Tuscan chicken in an airtight container in the refrigerator for 3-4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through and be careful not to scald the cream sauce!
Can I freeze Crockpot Tuscan Chicken?
Yes! Let the creamy chicken completely cool to room temperature prior to freezing in an airtight container for 2-3 months. Let it thaw prior to reheating. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm. If you have more time, just place the chicken in the fridge until it defrosts.
Serving suggestions:
I love to serve the finished chicken sliced over a pile of Garlic Mashed Potatoes and topped off with a scoop of extra cream sauce! These Roasted Green Beans or Honey Glazed Carrots are great way to add veggie to your plate as well.
More Crockpot dinner recipes you’ll love!
Slow Cooker Mongolian Beef — skip the takeout! Crockpot Salsa Chicken — just a few ingredients! Crockpot Meatloaf –so juicy and tender! Sun Dried Tomato Crockpot Chicken and Potatoes — a complete meal in one.
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