CrockPot Tuscan Garlic Chicken

Short Description

CrockPot Tuscan garlic chicken is a rich, creamy, and flavorful dish featuring tender slow-cooked chicken in a luscious garlic Parmesan sauce with sun-dried tomatoes and spinach. This easy, one-pot meal is perfect for busy weeknights, offering a restaurant-quality dinner with minimal effort.

Why You’ll Love This Recipe

  • Easy slow-cooker meal – Just dump, set, and forget!
  • Rich and creamy – A velvety garlic Parmesan sauce coats every bite.
  • Perfect for meal prep – Great for leftovers and reheats beautifully.
  • Family-friendly – A comforting and delicious meal everyone will love.
  • Pairs well with multiple sides – Serve over pasta, rice, or mashed potatoes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts or thighs
  • Garlic (minced)
  • Sun-dried tomatoes (chopped)
  • Spinach (fresh)
  • Chicken broth
  • Heavy cream
  • Cream cheese
  • Parmesan cheese (grated)
  • Italian seasoning
  • Salt and pepper
  • Red pepper flakes (optional for spice)
  • Olive oil or butter

Directions

  1. Prepare the slow cooker – Lightly grease the CrockPot with olive oil or butter.
  2. Season the chicken – Sprinkle chicken with salt, pepper, and Italian seasoning, then place in the CrockPot.
  3. Add the flavor base – Top with minced garlic, sun-dried tomatoes, and chicken broth.
  4. Slow cook – Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
  5. Make it creamy – Stir in heavy cream, cream cheese, and Parmesan. Cook for another 10-15 minutes until smooth and creamy.
  6. Add spinach – Stir in fresh spinach and let it wilt in the sauce for 5 minutes.
  7. Serve and enjoy – Spoon over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and red pepper flakes if desired.

Servings and Timing

  • Servings: 4-6
  • Prep time: 10 minutes
  • Cook time: 4-6 hours (low) or 2-3 hours (high)
  • Total time: 4-6 hours 10 minutes

Variations

  • Low-carb/keto option – Serve over cauliflower rice or zucchini noodles.
  • Extra veggies – Add mushrooms, bell peppers, or cherry tomatoes.
  • Spicy version – Increase red pepper flakes or add chopped jalapeños.
  • Dairy-free alternative – Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
  • Protein swap – Use turkey breast or shrimp instead of chicken.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to maintain creaminess.

FAQs

Can I use frozen chicken?

Yes, but increase the cooking time by 1-2 hours and ensure the chicken reaches an internal temperature of 165°F (75°C).

What’s the best chicken cut to use?

Chicken thighs stay juicier, but breasts work well too.

Can I make this in an Instant Pot?

Yes! Cook on Manual/Pressure Cook for 10 minutes, then stir in the cream, cheese, and spinach.

How do I thicken the sauce?

Let it cook uncovered for a few minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Can I use milk instead of heavy cream?

Yes, but the sauce will be less rich. Add a little butter for extra creaminess.

Is this dish gluten-free?

Yes! Just be sure to serve it with gluten-free sides.

Can I make this ahead of time?

Yes! Prepare everything and refrigerate overnight, then cook as directed.

What can I serve with this dish?

Pasta, rice, mashed potatoes, roasted vegetables, or crusty bread all work well.

How do I prevent the dairy from curdling?

Use room-temperature cream and add it at the end of cooking, stirring gently.

Can I use fresh tomatoes instead of sun-dried?

Yes! But sun-dried tomatoes add more depth and concentrated flavor.

Conclusion

CrockPot Tuscan garlic chicken is a creamy, comforting, and flavorful dish that’s perfect for an easy yet elegant meal. With minimal prep and maximum taste, this slow-cooker recipe is sure to become a family favorite. Try it tonight and enjoy a rich, satisfying dinner with no stress!

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CrockPot Tuscan Garlic Chicken

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This CrockPot Tuscan Garlic Chicken is a creamy, flavorful, and comforting dish made with tender slow-cooked chicken, sun-dried tomatoes, spinach, and a rich garlic Parmesan sauce. It’s an easy, set-it-and-forget-it meal that pairs perfectly with pasta, rice, or mashed potatoes!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours (Low) / 2-3 hours (High)
  • Total Time: 4-5 hours
  • Yield: 46 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Italian-inspired

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts (or 6 chicken thighs)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • 1 tbsp olive oil (optional, for searing)

For the Sauce:

  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup chicken broth
  • 1 cup heavy cream (or half-and-half)
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard (for extra depth)
  • ½ tsp red pepper flakes (optional, for heat)
  • 2 cups fresh spinach
  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions

Step 1: Prepare the Chicken

  1. Optional Step: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side to lock in flavor.

Step 2: Slow Cook the Chicken

  1. Place the chicken in the CrockPot.
  2. Add garlic, sun-dried tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper.
  3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.

Step 3: Make It Creamy

  1. Stir in heavy cream, Parmesan, Dijon mustard, and red pepper flakes.
  2. Add spinach and let it wilt for 5–10 minutes.

Step 4: Thicken the Sauce (Optional)

  1. If a thicker sauce is desired, mix cornstarch with water and stir it in. Let cook for 5–10 minutes until thickened.

Step 5: Serve & Enjoy

  1. Serve warm over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and fresh basil.

Notes

  • Lighter Option: Swap heavy cream for half-and-half or coconut milk.
  • Dairy-Free Version: Use coconut cream and nutritional yeast instead of Parmesan.
  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat.

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