Creamy Tuscan Crockpot Chicken – Comforting, Flavorful, and Easy

This is one of those recipes that makes your kitchen smell amazing and delivers a cozy, restaurant-quality meal with almost no effort. Creamy Tuscan Crockpot Chicken is rich, garlicky, and full of sun-dried tomatoes and spinach. It’s the kind of dish you can set in the morning and come home to at night.

Serve it over pasta, rice, or mashed potatoes, and you’ve got a crowd-pleaser. If you love creamy sauces and tender chicken, this will be your new favorite slow-cooker dinner.

Creamy Tuscan Crockpot Chicken - Comforting, Flavorful, and Easy

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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 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1 teaspoon garlic powder
• 3–4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 small yellow onion, thinly sliced (optional but recommended)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons cream cheese (optional for extra thickness)
• 2 cups fresh baby spinach
• 2 tablespoons butter or olive oil (optional for searing)
• Red pepper flakes, to taste (optional for a little heat)
• Fresh basil or parsley, chopped, for garnish

Instructions

 

• Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, Italian seasoning, and garlic powder.
• Optional sear: For extra flavor, heat butter or olive oil in a skillet and sear the chicken for 2–3 minutes per side until lightly golden. This step is optional but adds nice color.
• Layer the crockpot: Place sliced onion (if using) in the bottom of the slow cooker. Add the chicken on top. Scatter minced garlic and sun-dried tomatoes over the chicken.
• Add liquids: Pour in the chicken broth. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.
• Make it creamy: Stir in the heavy cream, Parmesan, and cream cheese (if using). Add a pinch of red pepper flakes if you like a mild kick.
• Add spinach: Stir the spinach into the sauce and cover for 5–10 minutes until wilted. Taste and adjust salt and pepper.
• Serve: Garnish with fresh basil or parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.

What Makes This Special

• Hands-off cooking: The slow cooker does the heavy lifting, so you can get on with your day.
• Big, bold flavors: Sun-dried tomatoes, garlic, and Italian herbs add depth without much fuss.
• Ultra creamy sauce: A blend of cream, parmesan, and broth makes a velvety sauce that clings to every bite.
• Flexible serving options: Pairs beautifully with pasta, polenta, rice, or crusty bread.
• Weeknight-friendly: Basic ingredients, simple steps, and leftovers reheat well.

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1 teaspoon garlic powder
• 3–4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 small yellow onion, thinly sliced (optional but recommended)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons cream cheese (optional for extra thickness)
• 2 cups fresh baby spinach
• 2 tablespoons butter or olive oil (optional for searing)
• Red pepper flakes, to taste (optional for a little heat)
• Fresh basil or parsley, chopped, for garnish

How to Make It

1. Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, Italian seasoning, and garlic powder.
2. Optional sear: For extra flavor, heat butter or olive oil in a skillet and sear the chicken for 2–3 minutes per side until lightly golden.

   This step is optional but adds nice color.

3. Layer the crockpot: Place sliced onion (if using) in the bottom of the slow cooker. Add the chicken on top. Scatter minced garlic and sun-dried tomatoes over the chicken.
4. Add liquids: Pour in the chicken broth.

   Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and tender.

5. Make it creamy: Stir in the heavy cream, Parmesan, and cream cheese (if using). Add a pinch of red pepper flakes if you like a mild kick.
6. Add spinach: Stir the spinach into the sauce and cover for 5–10 minutes until wilted. Taste and adjust salt and pepper.
7. Serve: Garnish with fresh basil or parsley.

   Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: This sauce contains dairy, which can separate when frozen. If you plan to freeze, cook the chicken with broth and tomatoes first, then add cream and cheese after reheating. Freeze the chicken mixture (without dairy) for up to 2 months.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power.

  Add a splash of broth or cream to loosen the sauce if needed.

Benefits of This Recipe

• Reliable and forgiving: The slow cooker keeps the chicken moist and tender, even if dinner timing shifts a bit.
• Restaurant vibe at home: The creamy Tuscan flavors feel special without being complicated.
• Customizable: Swap proteins, greens, or spices to fit your preferences.
• Meal-prep friendly: Makes great leftovers for lunches and quick dinners.

Pitfalls to Watch Out For

• Overcooking on high: Chicken breasts can dry out if cooked too long. If you’re unsure, choose Low and check at 4 hours.
• Curdled sauce: Add the cream and cheese at the end, not at the beginning. High heat plus dairy can cause separation.
• Too salty: Sun-dried tomatoes and Parmesan add salt.

  Use low-sodium broth and taste before adding extra salt.

• Watery sauce: Different slow cookers release different amounts of moisture. If the sauce is thin, simmer uncovered for 10–15 minutes on high or stir in a bit more Parmesan or cream cheese.

Variations You Can Try

• Chicken thighs: Use boneless, skinless thighs for richer flavor and extra tenderness.
• Lighter version: Use half-and-half instead of heavy cream and skip the cream cheese. You can also bulk it up with extra spinach or mushrooms.
• With mushrooms: Add 8 ounces of sliced cremini mushrooms with the onion for an earthier sauce.
• Gluten-free: The base recipe is naturally gluten-free.

  Serve with polenta, rice, or gluten-free pasta.

• Spicy kick: Add 1/2–1 teaspoon red pepper flakes or a pinch of cayenne with the spices.
• Bacon twist: Stir in crisp-cooked, chopped bacon at the end for smoky depth.
• Pesto boost: Swirl in 1–2 tablespoons of basil pesto right before serving for extra herb flavor.
• Extra veggies: Stir in peas, roasted red peppers, or chopped kale during the last 15 minutes.

FAQ

Can I make this on the stovetop instead of a crockpot?

Yes. Sear the chicken in a large skillet, then remove it. Sauté onion, garlic, and sun-dried tomatoes, add broth, and simmer the chicken gently until cooked through.

Stir in cream and cheeses, add spinach, and simmer until the sauce thickens slightly.

How do I know when the chicken is done?

Use an instant-read thermometer. The internal temperature should reach 165°F (74°C). The meat should feel tender and easy to shred or slice.

Can I use frozen chicken?

It’s best to thaw chicken before slow cooking for food safety and even cooking.

If you only have frozen, thaw it overnight in the fridge or use your microwave’s defrost setting, then proceed with the recipe.

What pasta pairs best with this?

Short cuts like penne, rigatoni, or rotini catch the sauce well. Fettuccine and pappardelle are great if you want a wide noodle to soak up the creaminess.

How can I thicken the sauce without cream cheese?

Simmer uncovered on high for 10–15 minutes, stir in extra grated Parmesan, or whisk 1 teaspoon cornstarch into 2 tablespoons cold water and stir it in, cooking for a few minutes until it thickens.

Can I make it dairy-free?

Use full-fat coconut milk instead of cream and skip the Parmesan and cream cheese. The flavor will be different, but still rich.

Add nutritional yeast for a savory note if you like.

Is this good for meal prep?

Yes. Cook as directed, refrigerate promptly, and reheat gently. Store sauce and starch (like pasta or rice) separately for the best texture.

Final Thoughts

Creamy Tuscan Crockpot Chicken is the kind of recipe that makes weeknights easier and tastier.

It’s comforting, flexible, and unexpectedly elegant for something so simple. With a few pantry staples and a handful of fresh ingredients, you get a silky, savory sauce and tender chicken every time. Keep this one in your rotation, and serve it with something to catch every last drop—because that sauce is too good to waste.