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Crockpot Tuscan Chicken in a white slow cooker with creamy garlic parmesan sauce, sun-dried tomatoes, and spinach
Linda

Crockpot Tuscan Chicken

This Crockpot Tuscan Chicken is rich, creamy, and packed with flavor. Juicy chicken breasts slow-cook in a garlic-parmesan cream sauce with sun-dried tomatoes and fresh spinach — a low-effort, high-reward dinner that feels like it came straight from an Italian bistro.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 393
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless, skinless chicken breasts about 2 lbs
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Black pepper
Tuscan Cream Sauce
  • 1 cup Heavy whipping cream
  • 1 tablespoon Cornstarch
  • 3 cloves Garlic finely minced
  • 1/4 teaspoon Salt for sauce
  • 1/8 teaspoon Black pepper for sauce
  • 1/3 cup Sun-dried tomatoes oil-packed, drained and chopped
  • 1/4 cup Parmesan cheese grated
  • 1 cup Fresh spinach chopped

Equipment

  • Slow Cooker

Method
 

  1. Place the chicken breasts in a slow cooker. In a small bowl, mix salt, Italian seasoning, paprika, and pepper. Sprinkle evenly over the chicken.
  2. In a medium bowl, whisk together heavy cream, cornstarch, garlic, salt, and pepper. Stir in sun-dried tomatoes and parmesan cheese.
  3. Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on LOW for 3 hours or until the chicken reaches 165°F.
  4. Stir in the chopped spinach just before serving. Serve whole or shredded over pasta, rice, or potatoes.

Notes

If using frozen spinach, thaw and squeeze out excess moisture before adding to the sauce. For a spicier version, add red pepper flakes to the cream mixture. You can substitute chicken thighs if preferred.