There’s something incredibly comforting about slow cooker meals that arrive tender, flavorful, and luscious right when you’re ready to eat. My Creamy Tuscan Chicken Slow Cooker Recipe is just that—rich, satisfying, and magically easy to whip up on a busy day.
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Why You'll Love This Recipe
I still remember the first time I tried this creamy Tuscan chicken in my slow cooker — it was one of those 'wow' moments because the sauce was so velvety and the chicken so tender. If you’re after a meal that tastes fancy without the fuss, this slow cooker version hits the spot perfectly.
- Effortless Cooking: Just toss everything in the crockpot and let it work its magic while you go about your day.
- Flavor-Packed Sauce: Creamy, garlicky, with sun-dried tomatoes and parmesan — it’s like a restaurant dish at home.
- Versatile Serving: Pairs beautifully with pasta, rice, or even roasted potatoes to soak up that silky sauce.
- Healthy & Balanced: Lean chicken breasts plus a dose of spinach means you get nutrition without skimping on taste.
Ingredients & Why They Work
This combination makes for a foolproof creamy Tuscan sauce that’s full of tang, richness, and a gentle kick. I love how balance is key here — the cheese adds a savory depth, garlic lends warmth, and spinach keeps things fresh.
- Boneless skinless chicken breasts: They stay juicy in the slow cooker and soak up all those flavors beautifully.
- Italian seasoning: A blend of herbs that enhances the Tuscan vibe without overwhelming the dish.
- Kosher salt and black pepper: Basic but essential to season the chicken just right.
- Onion powder and paprika: Adds subtle sweetness and a hint of smokiness.
- Red pepper flakes: For a gentle heat that wakes up the palate.
- Heavy whipping cream: The star for creating that luscious, velvety sauce.
- Chicken broth: Adds depth and balances the cream’s richness.
- Cornstarch: Perfect for thickening the sauce to creamy perfection.
- Garlic: Minced fresh garlic gives vibrant punch and aroma.
- Sun-dried tomatoes: Their tangy, chewy burst is key to that authentic Tuscan flavor.
- Parmesan cheese: Adds a salty, nutty finish that melds the sauce together.
- Baby spinach: Adds freshness and color, plus a mild earthiness when wilted in the sauce.
Make It Your Way
I love playing with this Creamy Tuscan Chicken Slow Cooker Recipe depending on the season or what’s in my pantry. Feel free to swap or add ingredients to suit your taste or dietary needs—it’s a forgiving dish!
- Variation: I once added sun-dried tomato pesto instead of chopped sundried tomatoes for an even richer flavor that my family went crazy for.
- Dietary adjustment: To keep it lighter, use half-and-half instead of heavy cream, though the sauce will be less thick.
- Protein swap: Boneless skinless chicken thighs also work wonderfully if you’re after extra juicy meat.
- Add veggies: Toss in mushrooms or bell peppers before cooking to bulk it up with more colors and textures.
Step-by-Step: How I Make Creamy Tuscan Chicken Slow Cooker Recipe
Step 1: Prep Your Slow Cooker and Chicken
First things first—spray your slow cooker with nonstick cooking spray or line it with a crockpot liner. This step saves a lot of scrubbing later. Lay your chicken breasts in a single layer, seasoning them lightly with salt and pepper if you like. This makes sure every bite has a lovely base flavor.
Step 2: Mix the Creamy Tuscan Sauce
In a bowl, whisk together the heavy cream, chicken broth, cornstarch, minced garlic, chopped sun-dried tomatoes, parmesan, and all the herbs and spices. Make sure you stir really well to avoid lumps from the cornstarch. This sauce is the soul of the dish, so take your time!
Step 3: Combine and Cook Low and Slow
Pour the sauce evenly over the chicken breasts, then pop the lid on your slow cooker. Cook on low for about 5 hours or on high for about 3 hours until the chicken reaches an internal temp of 165°F. Check around the 4-hour mark if you’re cooking low, since thickness can vary.
Step 4: Finish with Spinach
Once the chicken is tender and fully cooked, give the sauce a good stir, add the chopped spinach, and let it cook for another 10 minutes until the spinach wilts down. This adds a fresh, vibrant touch and extra nutrients.
Top Tip
I’ve made this recipe dozens of times and these little tips always help me nail it every single time. You’ll find it makes a huge difference when you pay attention to a few simple things.
- Even Chicken Thickness: I like to pound my chicken breasts to an even thickness so they cook uniformly, avoiding dry edges or underdone centers.
- Don’t Skip the Cornstarch: I learned this the hard way — without it, the sauce can be too runny. Mixing it well into the liquids before pouring helps prevent clumps.
- Low and Slow is Key: When in doubt, I choose low heat—it keeps chicken juicier and lends better flavor melding compared to rushing with high heat.
- Spinach Timing: Adding spinach too soon strips its vibrant color and makes it mushy. Adding it towards the end keeps that fresh pop and texture.
How to Serve Creamy Tuscan Chicken Slow Cooker Recipe
Garnishes
I usually sprinkle a little extra fresh parmesan and chopped fresh basil over the top before serving. It adds a lovely brightness and a touch of elegance that makes the dish feel special.
Side Dishes
This creamy chicken pairs beautifully with buttered pasta like fettuccine or linguine, but I also love serving it with garlic mashed potatoes or fluffy rice to soak up all the sauce.
Creative Ways to Present
For a dinner party, I like to plate the chicken breast whole atop a nest of pasta swirled with the sauce, finished with a drizzle of good olive oil and microgreens on top. It always gets compliments and looks effortlessly stylish.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens quite a bit when chilled, so give it a stir and splash a little broth or cream when reheating.
Freezing
This creamy Tuscan chicken freezes well but the texture of the spinach can change. I usually freeze the chicken and sauce separately from the spinach and add fresh spinach when reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave in short bursts, stirring often and adding a little liquid to keep the sauce smooth and creamy.
Frequently Asked Questions:
Absolutely! Chicken thighs stay juicier and add richness, but the cooking time is similar. Just make sure they’re boneless and skinless for even cooking.
Aim for about 1 to 1.5 inches thickness. If your breasts are uneven, gently pound them to an even thickness so they cook uniformly in the slow cooker.
Yes! You can prep everything the night before by mixing the sauce and keeping the chicken ready in the slow cooker insert. Just refrigerate overnight and cook per instructions the next day.
Yes, this Creamy Tuscan Chicken Slow Cooker Recipe is low-carb, especially if served without pasta or with a low-carb side like cauliflower rice or steamed veggies.
Final Thoughts
This Creamy Tuscan Chicken Slow Cooker Recipe feels like a little act of kindness to yourself after a hectic day. To me, it’s that perfect mix of cozy comfort food with a touch of elegance, and failing to have it on repeat just doesn’t feel right. I hope you find it as easy and delicious as I do, and that it can quickly become a staple in your meal rotation!
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Creamy Tuscan Chicken Slow Cooker 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
Description
A rich and flavorful Creamy Crock Pot Tuscan Chicken recipe featuring tender chicken breasts slow cooked in a luscious sun-dried tomato and parmesan cream sauce with spinach. Perfect for a fuss-free, company-friendly main dish that takes minimal prep and delivers an Italian trattoria taste.
Ingredients
Chicken
- 4 large boneless skinless chicken breasts
Seasonings
- 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
- 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 Slow Cooker: Spray your slow cooker with nonstick cooking spray or line it with a crockpot liner to prevent sticking and ease cleanup.
- Add Chicken: Place the boneless skinless chicken breasts into the slow cooker in an even layer.
- Mix Sauce: In a small bowl, whisk together the heavy cream, chicken broth, cornstarch, minced garlic, chopped sundried tomatoes, grated parmesan cheese, Italian seasoning, kosher salt, black pepper, onion powder, paprika, and red pepper flakes until combined.
- Combine: Pour the prepared creamy sauce evenly over the chicken breasts in the slow cooker, ensuring they are well coated.
- Cook: Cover the slow cooker with its lid and cook on high for 3 hours or on low for 5 hours, checking that the chicken reaches an internal temperature of 165 degrees Fahrenheit. Cooking time may vary based on the thickness of the chicken.
- Add Spinach: Once the chicken is cooked through, stir the sauce gently and add the chopped baby spinach. Allow it to cook for an additional 10 minutes until the spinach is wilted.
- Serve: Serve the creamy Tuscan chicken over your choice of pasta, rice, or potatoes for a hearty and delicious meal.
Notes
- This recipe is very low-carb and high-protein, making it ideal for those following a low-carb or high-protein diet.
- You can substitute chicken thighs for breasts if you prefer a juicier, more flavorful meat.
- For a thicker sauce, you can add a little extra cornstarch mixed in cold water before the last 10 minutes of cooking.
- Use a crockpot liner for easy cleanup or spray the slow cooker well to prevent sticking.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- Pairs beautifully with pasta, mashed potatoes, or steamed rice for a satisfying meal.
- If you want to reduce fat, consider substituting half-and-half for the heavy cream, but the sauce may be less rich.
Nutrition
- Serving Size: ¼ recipe
- Calories: 482 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 140 mg
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