Go Back Email Link
–+ servings
Crockpot tuscan chicken over rigatoni in a white bowl.

Crock pot Tuscan Chicken Recipe

Alexandra Horan
Crockpot Tuscan Chicken is rich, creamy, and packed with sun-dried tomatoes, spinach, and Parmesan. An easy slow cooker dinner your family will love
No ratings yet
Print Recipe Pin Recipe Listen to the Post
Prep Time 5 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 35 minutes
Course dinner
Cuisine Italian - American
Servings 4 servings
Calories 1001 kcal

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)

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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.

Notes

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 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 leftovers in a saucepan or frying pan over medium-low heat. Add a little chicken broth or heavy cream if needed. Reseason to taste.
 

Nutrition

Calories: 1001kcalCarbohydrates: 124gProtein: 57gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 153mgSodium: 697mgPotassium: 2952mgFiber: 12gSugar: 29gVitamin A: 3000IUVitamin C: 32mgCalcium: 394mgIron: 9mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!