For tonight’s dinner, I’m making this simple and delicious Italian-inspired Crockpot Tuscan chicken. I slow-cook seasoned chicken in a rich and creamy sauce made with sun-dried tomatoes, spinach, and Parmesan cheese. Served with luscious fettuccine, it’s a belly-warming meal that my kids ask me to make almost every week.
Crockpot Tuscan Chicken Recipe
My family love creamy Tuscan chicken and this is such an easy, hands-off way to make it. Unlike most slow cooker recipes, my Crockpot Tuscan chicken takes under 3 hours to make! That’s right – no waiting around for hours on end while the kitchen smells like delicious food and my stomach growls. As far as slow cooker chicken recipes go, this is a quick one.
It’s also undeniably tasty. I use Italian seasoning to add tons of flavor to the chicken breast, while sun-dried tomatoes, heavy cream, chicken stock, spinach, and Parmesan cheese meld to create the perfect sauce.
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How to Store and Reheat
Store leftover crockpot Tuscan chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping everything back in the Crockpot on the high setting. Stir every 10 minutes or so until it’s thoroughly heated up!
I do not recommend freezing this dish, as the sauce tends to separate once thawed.
Top Reader Review
“My husband and I loved this recipe. Next time I’m going to try this with the red pepper flakes.” -Jane M.
Crockpot Tuscan Chicken Recipe
This crockpot Tuscan chicken is made with sun-dried tomatoes,spinach,and Parmesan cheese tossed in a creamy sauce.
Prep:5minutes
Cook:2hours30minutes
Total Time
:2hours35minutes
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Instructions
Add the chicken breasts in a single layer to the bottom of the Crockpot. Sprinkle over the Italian seasoning,kosher salt,and pepper.
4 boneless,skinless chicken breasts,1 teaspoon dried Italian seasoning,1 teaspoon kosher salt,½ teaspoon ground black pepper
Next,add the heavy cream,chicken stock,and sun-dried tomatoes.
½ cup heavy cream,½ cup chicken stock,¼ cup sun-dried tomatoes
Cook on HIGH for 2-2½ hours,or until the chicken registers an internal temperature of 165℉ on an instant read thermometer.
Add the spinach and parmesan and allow the spinach to wilt for 5 minutes.
2 cups fresh spinach,½ cup freshly grated Parmesan cheese
(Optional) To thicken the sauce to an Alfredo-style consistency,remove the chicken to a plate. Melt one tablespoon of butter and one tablespoon of flour in a large saucepan. Whisk in the sauce from the crockpot and thin to your desired consistency with pasta water (about ½ cup). Then add in the pasta and chicken. Top with parmesan and serve.
1 tablespoon unsalted butter,12 ounces cooked fettuccine pasta,1 tablespoon all-purpose flour
Notes
**Do not use whole milk instead of heavy cream! Heavy cream is what will make your sauce thick and creamy.
***I used packaged sun-dried tomatoes,but if you’re using oil-packed,be sure to drain off the oil before adding them to the crockpot.
Tips:
- Heat things up by adding a tablespoon of crushed red pepper to the Crockpot when cooking the chicken!
- Always use a meat thermometer to check the temperature of the chicken before serving. If the thermometer reads at least 165°F,the chicken is safe to eat!
- While thickening the sauce is an extra step,it really makes a difference. I highly recommend it!
Storage:Store Crockpot Tuscan chicken in an airtight container in the refrigerator for 3 days.
Nutrition Facts
Crockpot Tuscan Chicken Recipe
Amount Per Serving (1 serving)
Calories448
Calories from Fat 189
% Daily Value*
Fat21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol197mg66%
Sodium1118mg49%
Potassium1235mg35%
Carbohydrates7g2%
Fiber 1g4%
Sugar 3g3%
Protein56g112%
Vitamin A2091IU42%
Vitamin C10mg12%
Calcium202mg20%
Iron2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Tuscan Chicken in a Crockpot Step by Step
Season the Chicken:Add 4 boneless,skinless chicken breasts in a single layer to the bottom of your Crockpot. Sprinkle over 1 teaspoon of dried Italian seasoning,1 teaspoon of kosher salt,and ½ teaspoon of ground black pepper.
Add the Sauce:Next,add ½ cup of heavy cream,½ cup of chicken stock,and ¼ cup of sun-dried tomatoes.
Cook the Chicken:Cook on HIGH for 2-2½ hours,or until the chicken registers an internal temperature of 165℉ on an instant-read thermometer. Add 2 cups of fresh spinach and ½ cup of freshly grated Parmesan cheese and allow the spinach to wilt for 5 minutes.
Thicken the Sauce (Optional):Remove the chicken to a plate. Melt 1 tablespoon of butter and 1 tablespoon of flour in a large saucepan. Whisk in the sauce from the crockpot and thin to your desired consistency with pasta water (about ½ cup). Then add in 12 ounces of cooked fettuccine pasta and the chicken. Top with Parmesan and serve.
