Creamy Crock Pot Tuscan Chicken

Name: Creamy Crock Pot Tuscan Chicken
Prep time: 10 min
Cook time: PT-490402H22M52S
Cuisine: Italian American
Ingredients: 4 large boneless skinless chicken breasts; 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; 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

by Kayla Berman on December 9, 2025 0 comments

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If you’ve been looking for a fuss-free, company-friendly main, my Creamy Crock Pot Tuscan Chicken recipe is for you. Lean chicken breasts are cooked in a creamy sun-dried tomato sauce finished with parmesan and spinach—che delizioso! This set-it and forget it meal takes all of 10 minutes to prep, is low-carb and high-protein, and tastes like it came from an Italian trattoria.

As a native New Yorker, I’m obligated to take my Italian food seriously. Whether it’s classic grinder sandwiches or La Scala’s chopped salad, burrata caprese or this slow cooker Tuscan chicken, if my recipes weren’t on point, I’d be laughed out of town. And, while this creamy dreamy main isn’t an authentic old world recipe, the cozy flavors of Tuscany are in every bite.

Between the slurp-worthy sun-dried tomato and parmesan cream sauce, juicy white meat chicken, and bright, barely wilted baby spinach, easy Tuscan chicken recipe is guaranteed to earn you plenty of “oohs,” “ahhhs,” and “mmms.” Just don’t forget to serve it alongside a garlic bread baguette so you can soak up every last drop!

Aside from being lick-the-plate yummy, this recipe is also dead simple. Mix up a quick sauce, pour it over chicken, and let your slow cooker do its thing. A few hours later, add the spinach to wilt it, then serve. Seriously, friends—this crock pot Tuscan chicken is as easy as can be! Better yet, it’s fancy enough for dinner parties even though it’s easy enough for busy weeknights.

Love the ease of slow cooker meals as much as I do? Check out my crockpot salsa chicken, slow cooker Mississippi chicken, and pulled pork carnitas recipes next!

Why You’ll Love This Slow Cooker Chicken Recipe

Almost No Prep – Aside from mincing some garlic (which you can do with a garlic press) chopping some sun-dried tomatoes (which you can buy pre-chopped), and whisking a few ingredients in a bowl, my creamy Tuscan chicken is totally hands-off! All in, you’re looking at just 10 minutes of active prep time, max.
Macro Magic – At under 500 calories per serving, this high-protein, relatively low-carb meal is a dream for balanced eating. It’s also extremely versatile, so you can just as easily serve it over a creamy bed of cheesy polenta or light n’ lovely cauliflower rice depending on your diet.
Elegant & Approachable – One thing I love about Italian-style cooking is how it toes the line between fancy and family-friendly. This creamy tuscan chicken with sun dried tomatoes and spinach is a perfect example! Kids won’t mind the veggies thanks to the creamy sauce, while adults will love the umami punch of sun-dried tomatoes.

Nutritional Deep Dive

This slow cooker Tuscan chicken is a protein-packed, ultra-satisfying meal that delivers comfort, flavor, and nutrition in every bite. A ¼ recipe serving comes in around 482 calories, with 44 grams of protein, 30 grams of fat, 9 grams of carbs, and 1 gram of fiber—making it a macro-friendly dinner that feels indulgent without blowing your goals.

Lean chicken breasts provide the bulk of that protein, helping keep you full and energized and your blood sugar steady. The creamy sauce gets its silkiness from a mix of heavy whipping cream and chicken broth, using just a touch of cornstarch to thicken everything without needing cups of cheese or flour.

Nutrient-dense add-ins like sun-dried tomatoes, garlic, and baby spinach round out the dish with antioxidants, calcium, and extra vitamins—especially iron and vitamin K from the spinach. Altogether, this dish offers a good mix of lean protein, flavorful fats, and colorful veggies, making it a satisfying and nutritious main.

That said, there are plenty of ways for you to tweak the macros to fit your goals.

For more protein, use extra chicken breast (1-2 more pieces) and swap in chicken bone broth, which has a little more than double that of regular broth. You can also add a can of drained white beans for a protein and fiber boost, or serve it over quinoa, which is a complete protein.
For more fiber, stir in extra spinach, add a handful of chopped kale, or toss in artichoke hearts or sautéed mushrooms. Serving Tuscan chicken over cauliflower rice, whole-grain pasta, or chickpea pasta also boosts the fiber on your plate.
For a lighter twist, cut back slightly on the parmesan or use reduced-fat parmesan. Adding extra veggies also helps to fill you up without piling on the calories.
For lower carbs, omit the cornstarch slurry and whisk in a few tablespoons of softened cream cheese before adding the spinach.

INGREDIENT SPOTLIGHT—SUN-DRIED TOMATOES

Sun-dried tomatoes bring way more to the table than flavor alone. Traditionally, they’re made by slicing ripe summer tomatoes and drying them slowly in the sun until most of the moisture evaporates. Today, they’re often dried in dehydrators or low ovens, but the process is the same. The result is a chewy, intensely savory ingredient that tastes like distilled tomato sauce.

Nutritionally, sun-dried tomatoes are small but mighty. Because they’re dehydrated, their nutrients become more concentrated, meaning you get more vitamins and minerals per bite. They’re particularly rich in vitamin C, vitamin K, iron, and potassium, plus they offer a good amount of lycopene, which is linked to heart health and reduced inflammation.

They also provide a touch of fiber and natural umami that boosts the flavor of whatever they touch without needing much added salt. Many are packed in olive oil, which keeps them soft and adds extra richness. Just make sure to drain them well to keep your fat intake in check. That said, don’t toss the oil—it’s excellent for dipping bread.

Ingredients & Substitutions

Boneless Skinless Chicken Breasts – Lean, white meat chicken stays exceedingly juicy thanks to a combination of low-heat cooking and a deliciously creamy braising liquid. That said, feel free to swap in boneless skinless thighs if you prefer!
Italian Seasoning – An easy, 1-bottle way to add zesty Italian herbs to any recipe.
Paprika & Red Pepper Flakes – Adding a bit of heat to the sauce helps cut through the richness. But don’t worry—the cream keeps it tame!
Onion Powder & Fresh Garlic – Using onion powder adds cooked onion sweetness without tears, while fresh garlic adds a little allium punchiness. For a more pantry-friendly recipe, use ¼ teaspoon of garlic powder per clove of fresh.
Heavy Whipping Cream & Chicken Broth – Diluting the cream with lower-fat and calorie broth helps keep our creamy Tuscany chicken from being too heavy. Make sure to stick to cream though—half and half and milk will curdle.
Cornstarch – Using cornstarch helps to thicken the sauce while keeping it gluten-free. If you can’t eat corn, potato starch is a 1:1 substitute.
Sun Dried Tomatoes – If you buy the kind that are packed in oil, make sure they’re drained. Dry-packed tomatoes simply need a quick chop!
Parmesan Cheese – Make sure it’s freshly grated for the best meltability and flavor. You’re also welcome to experiment with other hard-aged Italian cheeses like pecorino or asiago.
Baby Spinach – I love using baby spinach because it requires zero prep. If you want to use mature spinach, make sure to remove any woody stems and roughly chop it.

How To Make Crock Pot Tuscan Chicken

Step 1: Prep. Lightly spray the inside of your slow cooker with nonstick spray or add a crockpot liner for easy cleanup. Place the chicken breasts in an even layer at the bottom.

Step 2: Mix the Sauce. In a small bowl, whisk together the heavy cream, chicken broth, cornstarch, garlic, sun-dried tomatoes, parmesan, and all seasoning. Make sure everything is well combined, then pour the mixture evenly over the chicken.

Step 3: Cook. Cover and cook on HIGH for about 3 hours or LOW for about 5 hours, or until the chicken reaches 165°F internally. (Cook time can vary depending on the thickness of your chicken.)

Step 4: Wilt Greens. Once the chicken is cooked, give the sauce a good stir and add the spinach. Let it cook for about 10 minutes, just until wilted.

Step 5: Serve & Enjoy! Use tongs to remove your chicken breasts to serving plates, then spoon the sauce over the top. Dig in!

ingredients for the tuscan chicken sauce added to a mixing bowl.

raw chicken breasts added to a slow cooker.

Optional Variations

Swap the Protein: Use boneless skinless chicken thighs for a richer flavor, or try turkey cutlets for a lighter flavor profile. For a pescatarian twist, use salmon or shrimp—surprisingly delicious in a creamy, sun-dried tomato sauce. Just note that seafood will cook faster, so keep your eye on it!
Change Veggies – Instead of baby spinach, use Swiss chard, arugula, or even defrosted frozen spinach if that’s what you have on hand. You can also bulk it up with zucchini, roasted red peppers, or cherry tomatoes for extra color and sweetness.
Dairy-Free – Swap the heavy cream for full-fat canned coconut milk or vegan whipping cream and replace the parmesan with a dairy-free parmesan or nutritional yeast. The coconut milk gives the sauce a silky texture while keeping the Tuscan vibes intact.
Flavor Boosters – Add a splash of white wine, a squeeze of lemon juice, or a few chopped fresh basil leaves at the end for a pop of brightness. Calabrian chili paste is great if you want a deeper, more complex heat than red pepper flakes alone.
Extra Creamy – Stir in a few tablespoons of cream cheese or mascarpone after the chicken is cooked for an ultra-lush sauce.
Textural Toppers – Top each bowl with toasted pine nuts, crispy prosciutto, or garlic breadcrumbs (use gluten-free breadcrumbs if needed) to add crunch and contrast.
Tuscan Chicken Casserole – Shred the chicken after it’s cooked, toss everything with cooked pasta, transfer to a baking dish, sprinkle with mozzarella or parmesan, and broil until bubbly.

Expert Tips

Sear the chicken if you have time. It’s optional, but a quick 2-3 minute sear on each side adds extra flavor. For an even bigger flavor boost, quickly deglaze the pan with some white wine before continuing with the recipe.
Whisk the cornstarch well. Mix the cornstarch fully into the cream and broth before adding it to the slow cooker. Any lumps will stay lumpy once cooked.
Layer the chicken in a single layer. Overlapping pieces can lead to uneven cooking. If your slow cooker is small, rotate the pieces halfway through.
Check the chicken early. Chicken breasts can dry out if overcooked. Start checking around the 2½-hour mark on HIGH or 4½-hour mark on LOW, especially if your breasts are on the smaller side. If you’re using thin-sliced chicken breasts, you’ll only need about 3 hours on low.
Use sun-dried tomatoes packed in oil for richer flavor.
Add the spinach at the end. Spinach cooks almost instantly. Stir it in during the last 5-10 minutes so it stays bright and tender instead of mushy.
Stir the sauce before serving. Cream sauces settle as they cook. Giving everything a good mix helps it come together into a silky sauce.

Serving Suggestions

This Crock Pot Tuscan chicken is incredibly versatile, so you can pair it with just about anything that loves a creamy, savory sauce. I love it over cooked pasta, steamed rice, or decadent truffle mashed potatoes, where all that silky goodness can really soak in. For something lighter, spoon it over cauliflower rice, zucchini noodles, or a bed of sautéed spinach.

It also makes a beautiful Italian-inspired dinner when served alongside a zingy Mediterranean chopped salad, Italian grinder salad, smashed broccoli parmesan, air fryer garlic bread, or steamed green beans. For a cozier, heartier spread, pair it with garlic parmesan smashed baby potatoes, cheesy pastina, or cheesy cauliflower rice balls.

Feel free to shred or slice the chicken depending on your vibe. For a restaurant-style presentation, serve the breasts whole. You can also shred or cube the chicken and stir it back in to make it a dinner you can eat without a knife.

Storage and Reheating Instructions

Refrigeration: Let the chicken and sauce cool completely, then transfer to an airtight container. Refrigerate for up to 3-4 days.
Freezing: For longer storage, freeze in freezer-safe containers or bags for up to 2 months. Defrost overnight in the fridge before reheating. Note that the sauce may separate a bit upon reheating, so whisk it well and add another splash of cream if needed. (Pro tip: freeze in individual portions for grab and go meals.)
Stovetop: Warm gently in a skillet over medium-low heat until heated through. Add a splash of chicken broth or cream if the sauce has thickened in the fridge.
Microwave in 60-90 second bursts, stirring between each, until hot. Cover loosely with a microwave-safe lid to prevent splattering.
Oven: Place the chicken in a baking dish, cover with foil, and warm at 325°F for 15-20 minutes. Add a little broth if needed to loosen the sauce.

FAQs

Can you cook Tuscan chicken in a slow cooker?

Heck yeah, you can! Follow along with my recipe below to learn how.

Is it better to cook chicken on high or low in a crock pot?

It’s generally better to cook chicken on low in a crock pot. The lower temperature keeps the meat tender, juicy, and less likely to dry out. High heat can work in a pinch, but it has a higher risk of overcooking.

What is a substitute for heavy cream in Tuscan chicken?

You can use slightly lighter whipping cream, or swap in full-fat canned coconut milk or vegan whipping cream for a dairy-free version.

What makes Tuscan chicken Tuscan?

This creamy Italian-American chicken dish is inspired by the flavors of Tuscany, where hearty, simple, home-cooked meals are common. It gets its “Tuscan” flair from classic Italian ingredients—like sun-dried tomatoes, garlic, spinach, herbs, and parmesan—combined in a creamy, rustic sauce.

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