Crockpot Tuscan chicken is one of those set-and-forget meals that somehow takes simple ingredients and turns them into an insanely flavorful dish.
With just a little prep work, your kitchen will smell like you have slaved all day to create the dish, but your secret is safe with us.
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All you need is your crock pot to load up with chicken, fresh spinach, heavy cream, parmesan cheese, chicken broth, onion, garlic, and a few spices to create this flavorful, juicy chicken in a creamy sauce that can go with just about anything.
Crock pot Tuscan chicken is an Italian-American dish, inspired by the flavors of Tuscany. Tuscany is known for its simple, rustic style flavors, and our slow cooker recipe pays homage to one of my favorite Tuscan chicken dishes.
If you are looking for other easy-to-make chicken meals to break up your regular rotation, our Lemon Chicken Orzo Pasta and Chicken Scarpariello are two delicious one-pan meals your whole family will love.
Ingredients
Gather the ingredients to prepare our crockpot Tuscan chicken recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
To make this recipe “dairy-free,” you can use coconut or cashew cream in place of the heavy cream. The flavor will be different, but the richness that the heavy cream adds will be recreated. In place of Parmesan cheese, you can also use nutritional yeast or a dairy-free alternative.
If you forgot to grab heavy cream at the store, half and half can be substituted, but it might separate slightly. To avoid this, we suggest removing the lid of your crock pot and turning it down to “warm” for about 20 minutes before adding the half and half.
We used individual dry seasonings to make the recipe, but you can substitute an equal amount of your favorite Italian seasoning blend. To kick up the heat, add red pepper flakes to the seasonings.
How to Make Crockpot Tuscan Chicken
Follow along with my simple step-by-step instructions to learn how to make Crock pot Tuscan Chicken in your home kitchen.
- Place the chicken breasts in the crockpot.
- Sprinkle the dried basil, parsley, thyme, and oregano over the breasts.
- Add the chopped onion, sundried tomatoes, and garlic to the slow cooker.
- Pour the chicken broth over all ingredients.
- Set the crockpot on the low setting and cook for 5-6 hours.
- When the chicken has cooked to an internal temperature of 165 degrees F, remove the chicken breasts from the slow cooker and set them aside on a plate.
- Add the parmesan cheese, heavy cream, and spinach to the crock pot.
- Stir to combine the ingredients into the sauce.
- Add the chicken breasts back to the crock pot.
- Continue cooking for about 30 minutes to let the sauce thicken
For a thicker sauce, remove the sauce from the crockpot and place it in a saucepan over medium heat. Add a beurre manie to the sauce to thicken.
Whether you’re looking for an easy crockpot meal or a new chicken dish to add to your weekly meal planning, our crockpot Tuscan chicken is sure to check all the boxes for a new family favorite.
How to Store and Reheat
Store leftovers refrigerated in an airtight container (or well wrapped with plastic wrap for 2-3 days. It can be frozen for up to two months, but the sauce will need to be rethickened before serving.
To reheat, place the leftover crock pot Tuscan chicken in a saucepan or frying pan over medium-low heat. Add a little chicken broth or heavy cream if needed. Re-season to taste.
Recipe FAQs
Yes, adding the spinach too early will cause it to overcook. Adding the heavy cream too early will cause it to curdle.
We love this recipe served with pasta, but the creamy sauce goes with just about anything. Mashed potatoes, rice, or your favorite grain are also great options.
I don’t recommend it, as pasta tends to get mushy. Cook it separately and toss it with the sauce right before serving.
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Crock pot Tuscan Chicken Recipe
Equipment
- Crockpot
Ingredients
Ingredients:
- 1 lb boneless skinless chicken breasts or thigh
- ½ cup sweet onion chopped
- 8.5 oz sundried tomatoes reconsituted, drained and chopped into 1-inch pieces
- 2 tbs garlic chopped
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 cups baby spinach fresh
- ¾ cup chicken broth
- 1 cup heavy cream
- ¾ cup parmesan cheese -grated (or Locatelli Romano)
- 1 lb rigatoni optional (or your favorite pasta)
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Instructions
Instructions:
- Place the chicken breasts in the crockpot.
- Sprinkle the dried basil, parsley, thyme, and oregano over the breasts.
- Add the chopped onion, sundried tomatoes, and garlic to the slow cooker.
- Pour chicken broth over all the ingredients.
- Set the crockpot on the low setting and cook for 5-6 hours.
- When the chicken has cooked to an internal temperature of 165 degrees F, remove the chicken breasts from the slow cooker and set them aside on a plate.
- Add the parmesan cheese, heavy cream, and spinach to the crock pot.
- Stir to combine the ingredients into the sauce.
- Add the chicken breasts back to the crock pot.
- Continue cooking for about 30 minutes to let the sauce thicken.For a thicker sauce, remove the sauce from the crockpot and place it in a saucepan over medium heat. Add a beurre manie to the sauce to thicken.
- Serve the chicken over your favorite pasta, rice or grain.
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