Creamy Tuscan Chicken Dump Crockpot Meal – Easy, Cozy, and Full of Flavor

This is the kind of weeknight dinner that makes you feel like you’ve got it all together. Minimal prep, bold flavor, and a sauce you’ll want to drink with a spoon. Everything goes straight into the slow cooker, and a few hours later, you’ve got tender chicken swimming in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach.

It’s comforting without being heavy, and it works for picky eaters and food lovers alike. Serve it over pasta, mashed potatoes, rice, or a pile of roasted veggies and call it a win.

Creamy Tuscan Chicken Dump Crockpot Meal - Easy, Cozy, and Full of Flavor

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup grated Parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh basil or parsley, chopped (optional garnish)
• Cooked pasta, rice, or potatoes for serving

Instructions

 

• Add the chicken: Place chicken breasts or thighs in the bottom of your slow cooker in a single layer.
• Build the sauce base: Pour in chicken broth. Add cream cheese, heavy cream, parmesan, sun-dried tomatoes, garlic, Italian seasoning, onion powder, smoked paprika, salt, and pepper.
• Don’t overthink the mixing: It’s fine if the cream cheese sits in small cubes. It will melt as it cooks.
• Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Avoid lifting the lid too often.
• Shred or slice: Remove the chicken to a cutting board. Shred with two forks or slice into thick pieces.
• Thicken if needed: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the sauce and cook on High for 10–15 minutes until slightly thicker. This step is optional.
• Add the greens: Stir in the spinach and cook for 2–3 minutes until wilted.
• Combine and finish: Return the chicken to the slow cooker and coat in the sauce. Taste and adjust salt and pepper.
• Serve: Spoon over pasta, rice, mashed potatoes, or cauliflower mash. Garnish with fresh basil or parsley.

What Makes This Special

• Dump-and-go simplicity: No searing or sautéing required. Just add everything to the crockpot and press start.
• Restaurant-level flavor: Cream, garlic, parmesan, sun-dried tomatoes, and herbs create a silky, savory sauce with big Tuscan vibes.
• Flexible serving options: Pairs beautifully with pasta, rice, polenta, or zucchini noodles.
• Make-ahead friendly: Easy to prep in the morning and let it cook while you’re busy.
• Family-approved: Mild enough for kids, but rich and satisfying for adults.

What You’ll Need

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for lighter)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup grated Parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped (oil-packed, drained)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, for warmth)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh basil or parsley, chopped (optional garnish)
• Cooked pasta, rice, or potatoes for serving

Step-by-Step Instructions

1. Add the chicken: Place chicken breasts or thighs in the bottom of your slow cooker in a single layer.
2. Build the sauce base: Pour in chicken broth.

   Add cream cheese, heavy cream, parmesan, sun-dried tomatoes, garlic, Italian seasoning, onion powder, smoked paprika, salt, and pepper.

3. Don’t overthink the mixing: It’s fine if the cream cheese sits in small cubes. It will melt as it cooks.
4. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Avoid lifting the lid too often.
5. Shred or slice: Remove the chicken to a cutting board.

   Shred with two forks or slice into thick pieces.

6. Thicken if needed: Whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the sauce and cook on High for 10–15 minutes until slightly thicker. This step is optional.
7. Add the greens: Stir in the spinach and cook for 2–3 minutes until wilted.
8. Combine and finish: Return the chicken to the slow cooker and coat in the sauce.

   Taste and adjust salt and pepper.

9. Serve: Spoon over pasta, rice, mashed potatoes, or cauliflower mash. Garnish with fresh basil or parsley.

How to Store

• Refrigerate: Store in an airtight container for up to 4 days. The sauce will thicken as it chills; loosen with a splash of broth or milk when reheating.
• Freeze: Freeze for up to 2 months.

  Thaw overnight in the fridge, then reheat gently on the stove over low heat, stirring often.

• Reheat: Warm on the stovetop or in the microwave at 50–60% power, stirring halfway to keep the sauce smooth.

Why This Is Good for You

• Protein-rich: Chicken provides sustained energy and helps keep you full.
• Spinach boost: Adds iron, vitamin K, and fiber with minimal effort.
• Customizable fats: Use half-and-half or light cream cheese to reduce richness while keeping flavor.
• Balanced meal: Pair with whole grains or vegetables for a well-rounded plate.

What Not to Do

• Don’t overcook: Chicken breasts dry out if cooked too long. Start checking at the early end of the time range.
• Don’t skip seasoning: The sauce needs salt and acid from the tomatoes to pop. Taste and adjust at the end.
• Don’t add spinach too early: It will turn mushy and lose its color.

  Stir it in right before serving.

• Don’t use pre-shredded parmesan if you can help it: Freshly grated melts better and gives a smoother sauce.
• Don’t overcrowd with extra liquid: The chicken releases juices as it cooks. Stick to the listed broth amount.

Variations You Can Try

• Mushroom twist: Add 8 ounces sliced cremini mushrooms at the start for an earthy note.
• Lemon lift: Stir in 1–2 teaspoons fresh lemon juice at the end for brightness.
• Bacon boost: Sprinkle crisp, crumbled bacon on top before serving.
• Spicy version: Add 1/2–1 teaspoon red pepper flakes for gentle heat.
• Dairy-light: Swap half the heavy cream for unsweetened evaporated milk and use Neufchâtel (light cream cheese).
• Herb-forward: Add fresh basil and a pinch of fresh thyme at the end.
• Thighs for extra tenderness: Use boneless, skinless chicken thighs for richer flavor and a more forgiving cook time.
• Gluten-free friendly: Serve with polenta, rice, or roasted potatoes. The sauce is naturally gluten-free if your broth is.

FAQ

Can I use frozen chicken?

It’s safer to thaw chicken before slow cooking to avoid long periods in the temperature danger zone.

Thaw in the fridge overnight or use the cold water method, then proceed with the recipe.

What can I use instead of heavy cream?

Half-and-half works well, though the sauce will be slightly thinner. You can also use a mix of milk and cream cheese, then thicken with a cornstarch slurry if needed.

Can I make this on the stovetop?

Yes. Simmer the chicken in the sauce over medium-low heat for 20–25 minutes, covered, until cooked through.

Remove the chicken, thicken the sauce if needed, wilt the spinach, then return the chicken.

How do I prevent the sauce from curdling?

Keep heat low and avoid boiling. If reheating, use gentle heat and stir often. Using room-temperature cream cheese helps it melt smoothly.

What should I serve this with?

It’s great with fettuccine, penne, rice, mashed potatoes, polenta, or sautéed zucchini noodles.

A crisp green salad on the side balances the richness.

Can I add vegetables?

Absolutely. Add mushrooms or sliced bell peppers at the start. For quick-cook veggies like peas or asparagus tips, stir them in during the last 10 minutes.

Will this work with dairy-free swaps?

You can use full-fat coconut milk and a dairy-free parmesan-style cheese.

The flavor will shift slightly, but it still turns out creamy and satisfying.

How do I thicken without cornstarch?

Let the sauce simmer uncovered on High for 10–15 minutes, or add extra parmesan. You can also mash a few pieces of cooked chicken into the sauce to give it body.

In Conclusion

This Creamy Tuscan Chicken Dump Crockpot Meal delivers big comfort with little effort. It’s weeknight-easy, crowd-pleasing, and endlessly flexible.

Keep the ingredients on hand, set it in the morning, and come back to a silky, savory dinner that feels special without any stress. Warm bowls, happy faces, and a recipe you’ll make again and again.