Slow Cooker Tuscan Chicken is a rich, creamy, and flavorful dish made with tender chicken, sun-dried tomatoes, spinach, and a creamy garlic parmesan sauce. This effortless one-pot meal is perfect for busy weeknights and pairs beautifully with pasta, rice, or veggies!
Why You’ll Love This Recipe
- Easy & hands-off – Just dump everything in the slow cooker and let it do the work.
- Rich & creamy – A luscious parmesan cream sauce coats every bite.
- Perfect for meal prep – Leftovers taste even better the next day.
- Customizable – 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)
- Italian seasoning
- Chicken broth
- Heavy cream (or half-and-half)
- Parmesan cheese (grated)
- Spinach (fresh)
- Butter
- Salt & pepper
Directions
- Prepare the slow cooker – Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.
- Add ingredients – Top with sun-dried tomatoes, garlic, and chicken broth.
- Cook – Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
- Make it creamy – Stir in heavy cream, parmesan cheese, and butter. Cook for an additional 10-15 minutes.
- Add spinach – Stir in fresh spinach and let it wilt.
- Serve – Enjoy over pasta, rice, or mashed potatoes!
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
Variations
- Low-carb version – Serve over cauliflower rice or zucchini noodles.
- Extra protein – Add cooked bacon or crumbled sausage.
- Spicy kick – Add red pepper flakes or a dash of cayenne.
- Dairy-free option – Use coconut cream instead of heavy cream.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 2 months (without spinach). Thaw before reheating.
- Reheat: Warm on the stovetop over low heat or microwave in 30-second intervals.
FAQs
Can I use frozen chicken?
Yes! Increase the cooking time by 1 hour.
Can I substitute fresh tomatoes for sun-dried tomatoes?
Yes! Fresh tomatoes will add a milder flavor.
What’s the best way to thicken the sauce?
Use more parmesan cheese or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes, then quick release.
What sides go well with this dish?
It pairs well with pasta, mashed potatoes, roasted veggies, or crusty bread.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Half-and-half is a better substitute.
How do I keep the chicken from drying out?
Use chicken thighs for extra juiciness and avoid overcooking.
Can I add mushrooms?
Absolutely! Sauté them first for the best flavor.
What’s the best way to make it extra cheesy?
Add shredded mozzarella or extra parmesan at the end.
Can I double the recipe?
Yes! Just use a larger slow cooker and adjust seasonings to taste.
Conclusion
Slow Cooker Tuscan Chicken is a creamy, flavorful, and easy-to-make dish that’s perfect for any occasion. Whether you serve it over pasta, rice, or a low-carb alternative, this meal is sure to be a hit. Try it today for a comforting, restaurant-quality dinner at home!
PrintSlow Cooker Tuscan Chicken
Slow Cooker Tuscan Chicken is a rich, creamy, and flavorful dish made with tender chicken, sun-dried tomatoes, spinach, and a creamy garlic parmesan sauce. This effortless one-pot meal is perfect for busy weeknights and pairs beautifully with pasta, rice, or veggies!
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (high) / 6-7 hours (low)
- Total Time: 4-7 hours
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp olive oil (for optional searing)
- 3 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 cornstarch + 1 tbsp water (optional, for thickening)
- 2 cups fresh spinach, roughly chopped
For Serving:
- Cooked pasta, rice, or mashed potatoes
- Fresh basil or parsley for garnish
Instructions
1. Prep the Chicken:
- Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
2. (Optional) Sear the Chicken for Extra Flavor:
- Heat olive oil in a skillet over medium-high heat.
- Sear chicken for 2 minutes per side until lightly browned. (Skip this step for an easier prep.)
3. Add Ingredients to the Slow Cooker:
- Place chicken, garlic, sun-dried tomatoes, and chicken broth in the slow cooker.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
4. Make It Creamy:
- Stir in heavy cream and Parmesan cheese.
- For a thicker sauce, mix cornstarch + water and stir in.
- Add chopped spinach and stir until wilted.
5. Serve & Enjoy:
- Serve over pasta, rice, or mashed potatoes.
- Garnish with fresh basil or parsley.
Notes
✔ Lighter Option: Use Greek yogurt or light coconut milk instead of heavy cream.
✔ Spicy Version: Add red pepper flakes for extra heat.
✔ Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.