Nothing beats the comfort of a slow-cooked, luscious dinner that practically makes itself while you go about your day—this Creamy Crock Pot Tuscan Chicken Recipe is just that kind of magic. With tender chicken nestled in a dreamy, garlicky sauce loaded with sun-dried tomatoes and spinach, it’s the perfect blend of rich and fresh.
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Why You'll Love This Recipe
This recipe quickly became one of my weeknight heroes—and I know you’ll appreciate how simple, flavorful, and versatile it is. It’s like having a restaurant-worthy dinner waiting for you when you walk in the door, but without all the fuss.
- Effortless prep: Just toss ingredients into the crock pot, and let it do the work while you get on with your day.
- Rich and creamy sauce: Made with heavy cream, parmesan, and sun-dried tomatoes for a flavor-packed experience.
- Healthy and balanced: High-protein lean chicken with nutrient-packed spinach, keeping it low-carb and satisfying.
- Flexible timing: Choose between cooking on high or low, making it perfect for your schedule.
Ingredients & Why They Work
This dish relies on a simple but perfectly balanced set of ingredients that come together beautifully. Each one plays a role—from flavor boosters to providing luscious creaminess and texture. Here’s why these staples are essential and what you should look for at the store.
- Boneless skinless chicken breasts: Lean and tender, they soak up the sauce wonderfully without excess fat.
- Italian seasoning: A blend of herbs that brings that classic Tuscan flavor without needing fresh herbs.
- Kosher salt and black pepper: Enhances every ingredient and balances the flavors.
- Onion powder and paprika: Adds depth and just a hint of smokiness to the seasoning.
- Red pepper flakes: For a gentle kick that brightens the richness of the sauce.
- Heavy whipping cream: Key for the creamy texture and indulgent mouthfeel you’ll love.
- Chicken broth: Keeps the sauce light and adds subtle savory notes.
- Cornstarch: This thickens the sauce perfectly without any gritty texture.
- Garlic cloves, minced: The soul of this recipe, offering fresh, aromatic punch.
- Sun-dried tomatoes, drained and chopped: Sweet, tangy, and a bit chewy—these give the sauce character.
- Parmesan cheese, grated: Adds umami richness and a cheesy finish every bite needs.
- Baby spinach, chopped: Stealthy greens that wilt into the sauce, boosting nutrition without overpowering flavor.
Make It Your Way
While I adore the original version, I love tweaking this recipe to suit whatever mood or dietary needs pop up. Don’t be shy—make it your own!
- Variation: Sometimes I swap out the spinach for kale or add mushrooms to sneak in more veggies; it works great and adds a wonderful earthiness.
- Dairy-free option: Use coconut cream instead of heavy cream, and skip the parmesan (or use a dairy-free substitute) for a rich version without dairy.
- Spice it up: If you like things hotter, I double the red pepper flakes or toss in some chopped jalapeños—just remember slow cookers mellow heat a bit.
Step-by-Step: How I Make Creamy Crock Pot Tuscan Chicken Recipe
Step 1: Prep Your Crock Pot and Chicken
First things first, I spray my crock pot with cooking spray or use a liner—makes clean-up a breeze, no matter how creamy the sauce gets! Then I lay the chicken breasts flat in the bottom. Try to use evenly sized pieces so they cook uniformly.
Step 2: Whisk Together the Sauce
In a bowl, I mix the heavy cream, chicken broth, cornstarch, garlic, chopped sun-dried tomatoes, parmesan, and all the herbs and spices. Stir well until the cornstarch is fully dissolved—that’s the secret for a smooth, velvety sauce that clings to the chicken perfectly.
Step 3: Cook Low and Slow (or Quick)
Pour the sauce over the chicken, pop on the lid, and set the crock pot to high for 3 hours or low for 5 hours—whichever suits your timeline. Use a meat thermometer to confirm the chicken has reached 165°F; don’t skip this step to avoid dryness or undercooking.
Step 4: Add the Spinach and Finish
Once the chicken is cooked through, give the sauce a good stir and mix in the chopped spinach. Let it cook for another 10 minutes to wilt the greens gently, which adds a nice fresh pop to the creamy sauce.
Step 5: Serve and Enjoy
I usually serve this over pasta, rice, or mashed potatoes—whatever feels right. The sauce is rich and flavorful, so it pairs beautifully with simple sides that soak it up.
Top Tip
Over the years, I’ve learned a few things that really help this Creamy Crock Pot Tuscan Chicken Recipe come out flawless every time. Here are the tips I wish I knew when I first made it.
- Choose chicken wisely: Use fresh, thick-cut breasts—not super thin—to keep the texture juicy and tender after slow cooking.
- Don’t skip the cornstarch: It’s what thickens the sauce without lumps or needing extra steps like mixing with flour.
- Check cooking time: Crockpots vary, so start checking for doneness around 2.5 hours on high or 4.5 hours on low to prevent overcooking.
- Spinach last: Adding the spinach at the end keeps it vibrant in color and texture instead of turning mushy.
How to Serve Creamy Crock Pot Tuscan Chicken Recipe
Garnishes
Whenever I serve this dish, I sprinkle a little extra parmesan on top for that lovely cheesy finish and scatter some fresh basil or parsley for brightness. A drizzle of a good-quality olive oil adds a final touch that might just make you swoon.
Side Dishes
I love pairing this with creamy mashed potatoes or simple buttered pasta shells—both soak up the sauce beautifully. For a lighter side, steamed green beans or roasted asparagus are excellent complements, balancing the richness.
Creative Ways to Present
For dinner parties, I like to plate individual chicken breasts on a bed of creamy risotto and garnish with microgreens. It feels fancy but is so easy to do. You can also turn leftovers into a hearty stuffed bell pepper filling—just spoon the saucy chicken inside and bake until bubbly.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, and I find the sauce thickens nicely. Just give it a gentle stir before reheating.
Freezing
While you can freeze this dish, the cream and spinach texture change a bit once thawed. If you plan to freeze, consider leaving out the spinach and adding fresh when you reheat. Freeze in a sealed container for up to 3 months.
Reheating
I usually reheat in a low oven (about 300°F) covered with foil to keep the chicken tender, or gently warm it on the stove over low heat, stirring occasionally to maintain sauce consistency. Adding a splash of chicken broth or cream helps if it’s too thick.
Frequently Asked Questions:
Absolutely! Chicken thighs will work and add some extra juiciness and flavor, but they may need a bit more time to cook through, so adjust accordingly and check the internal temperature.
You can prep the sauce the night before and keep it refrigerated, but I recommend adding the spinach fresh and starting the crock pot cooking when you’re ready to serve for best flavor and texture.
Yes! The Creamy Crock Pot Tuscan Chicken Recipe is low in carbs and high in fat and protein due to the cream, cheese, and chicken, making it a great option for keto diets.
Serve it with cauliflower rice, zucchini noodles, or a simple green salad to keep things low-carb while enjoying all the creamy deliciousness of the chicken.
Final Thoughts
This Creamy Crock Pot Tuscan Chicken Recipe holds a special spot in my meal rotation—it’s simple yet indulgent, and foolproof every time. I hope you give it a try and it becomes one of your favorite easy dinners for those busy days when you want something comforting but don’t want to slave over the stove. Trust me, once you taste it, you’ll be making it again and again!
Print
Creamy Crock Pot Tuscan Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Carb
Description
A rich and comforting Creamy Crock Pot Tuscan Chicken featuring tender boneless skinless chicken breasts slow-cooked in a savory sauce of heavy cream, sundried tomatoes, parmesan cheese, and spinach. This easy, set-it-and-forget-it recipe delivers Italian-inspired flavors perfect for a fuss-free dinner that pairs beautifully with pasta, rice, or potatoes.
Ingredients
Chicken and Seasoning
- 4 large boneless skinless chicken breasts
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
Sauce and Vegetables
- 1 cup heavy whipping cream
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 4 cloves garlic, minced
- ½ cup sundried tomatoes, drained and chopped
- ½ cup parmesan cheese, grated
- 1 cup baby spinach, chopped
Instructions
- Prepare the Slow Cooker: Spray your slow cooker with nonstick cooking spray or line it with a crockpot liner to prevent sticking and make cleanup easier.
- Add Chicken: Place the boneless skinless chicken breasts in the slow cooker evenly.
- Mix Sauce Ingredients: In a small bowl, combine heavy whipping cream, chicken broth, cornstarch, minced garlic, sundried tomatoes, grated parmesan cheese, Italian seasoning, kosher salt, black pepper, onion powder, paprika, and red pepper flakes. Stir well until smooth and incorporated.
- Pour Sauce Over Chicken: Pour the creamy sauce mixture evenly over the chicken breasts in the slow cooker, ensuring they are well coated.
- Slow Cook: Cover with the lid and cook on high for 3 hours or on low for 5 hours, checking that the chicken reaches an internal temperature of 165°F. The cooking time might vary depending on the thickness of the chicken breasts.
- Wilt Spinach: Once the chicken is fully cooked, stir the sauce gently and add chopped baby spinach. Cover and cook for an additional 10 minutes until the spinach is wilted and tender.
- Serve: Serve the creamy Tuscan chicken over your choice of pasta, rice, or potatoes for a hearty meal.
Notes
- This recipe is perfect for a low-carb, high-protein meal with minimal prep time—just about 10 minutes to assemble.
- Using a crockpot liner or nonstick spray greatly simplifies cleanup after cooking.
- Ensure the chicken reaches 165°F internally for safe consumption; cooking times may vary based on chicken thickness.
- You can substitute baby spinach with fresh kale or Swiss chard for a different leafy green twist.
- To make it lighter, consider using half-and-half or whole milk instead of heavy cream, though the sauce will be less rich.
- Serve with crusty bread or over creamy mashed potatoes to soak up the delicious sauce.
Nutrition
- Serving Size: ¼ recipe
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 150 mg
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