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

This is the kind of recipe you make when you want something comforting with very little effort. It’s rich, savory, and full of classic Tuscan flavors—garlic, sundried tomatoes, spinach, and a silky cream sauce. The slow cooker does the heavy lifting, so dinner tastes like you worked on it all afternoon.

Serve it over pasta, mashed potatoes, or rice, and you’ve got a warm, satisfying meal. It’s family-friendly, great for guests, and even better the next day.

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

Print Recipe Pin Recipe

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 tablespoon olive oil (optional, for searing)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced (or 1 1/2 teaspoons garlic paste)
• 1/2 cup sundried tomatoes, drained and sliced (oil-packed is best)
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch (optional, for thickening)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 tablespoon lemon juice (optional, to brighten)
• Fresh basil, chopped (optional, for garnish)

Instructions

 

• Season the chicken: Pat chicken dry. Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. Rub to coat evenly.
• Optional sear: Heat olive oil in a skillet over medium-high heat. Sear chicken 1–2 minutes per side until lightly golden. This step adds flavor but isn’t required.
• Layer in the slow cooker: Add chicken to the crockpot. Scatter minced garlic and sundried tomatoes over the top. Pour in the chicken broth.
• Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until chicken is tender and reaches 165°F internally.
• Thicken the sauce (optional): Whisk cornstarch with 1 tablespoon cold water. Stir the slurry into the cooking liquid and cook 10–15 minutes until slightly thickened.
• Add the cream and cheese: Stir in heavy cream and Parmesan. Cover and cook another 10 minutes to melt and combine.
• Finish with greens: Add spinach, stirring until just wilted, 2–3 minutes. If using, add lemon juice to brighten the flavors.
• Taste and serve: Adjust seasoning with salt and pepper. Serve whole or sliced chicken with plenty of sauce over pasta, rice, or potatoes. Garnish with fresh basil if you like.

What Makes This Recipe So Good

• Effortless cooking: You toss everything in the crockpot and let it do the work. Minimal prep, big payoff.
• Restaurant-quality flavor: Cream, garlic, Italian herbs, and sundried tomatoes create a rich, balanced sauce that tastes special without being fussy.
• Flexible serving options: Pairs well with pasta, rice, gnocchi, mashed potatoes, or crusty bread.
• Great leftover potential: The sauce thickens slightly in the fridge, making it even creamier the next day.
• Kid-friendly: Mild, creamy, and not spicy, with plenty of flavor adults love.

Shopping List

• 2 pounds boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil (optional, for searing)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced (or 1 1/2 teaspoons garlic paste)
• 1/2 cup sundried tomatoes, drained and sliced (oil-packed is best)
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch (optional, for thickening)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 3 cups fresh baby spinach
• 1 tablespoon lemon juice (optional, to brighten)
• Fresh basil, chopped (optional, for garnish)

Instructions

1. Season the chicken: Pat chicken dry.

   Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. Rub to coat evenly.

2. Optional sear: Heat olive oil in a skillet over medium-high heat. Sear chicken 1–2 minutes per side until lightly golden.

   This step adds flavor but isn’t required.

3. Layer in the slow cooker: Add chicken to the crockpot. Scatter minced garlic and sundried tomatoes over the top. Pour in the chicken broth.
4. Cook low and slow: Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until chicken is tender and reaches 165°F internally.
5. Thicken the sauce (optional): Whisk cornstarch with 1 tablespoon cold water.

   Stir the slurry into the cooking liquid and cook 10–15 minutes until slightly thickened.

6. Add the cream and cheese: Stir in heavy cream and Parmesan. Cover and cook another 10 minutes to melt and combine.
7. Finish with greens: Add spinach, stirring until just wilted, 2–3 minutes. If using, add lemon juice to brighten the flavors.
8. Taste and serve: Adjust seasoning with salt and pepper.

   Serve whole or sliced chicken with plenty of sauce over pasta, rice, or potatoes. Garnish with fresh basil if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat or in the microwave at 50–70% power to avoid separating the sauce.
• Freezer: Cream sauces can separate when frozen.

  If you plan to freeze, cook the chicken with broth and tomatoes first, freeze that portion, and add cream, Parmesan, and spinach after reheating.

• Make-ahead tip: Season and sear the chicken the night before. Refrigerate in a covered container so morning assembly is quick.

Why This is Good for You

• Protein-rich: Chicken provides satisfying protein to keep you full and support muscle repair.
• Greens and tomatoes: Spinach adds vitamins A and K, while sundried tomatoes bring lycopene and concentrated flavor.
• Balanced fats: The cream and Parmesan add richness and help with satiety. You can lighten it by using half-and-half or reducing the cheese if you prefer.
• Customizable carbs: Serve with whole-grain pasta, cauliflower mash, or zucchini noodles to fit your goals.

Common Mistakes to Avoid

• Overcooking the chicken: Crockpots vary.

  Start checking at the low end of the time range. Once it hits 165°F and is tender, switch to Warm.

• Adding dairy too early: Cream and cheese can curdle if cooked too long. Add them in the last 10–15 minutes.
• Skipping seasoning: Salt the chicken upfront and taste the sauce at the end.

  Parmesan is salty, so adjust gradually.

• Too much liquid: Remember the chicken releases juices. Measure broth carefully and thicken with a slurry if needed.
• Using dry sundried tomatoes: Oil-packed tomatoes melt into the sauce better. If using dry-packed, soak them in warm water or broth first.

Recipe Variations

• Chicken thighs: Use boneless, skinless thighs for juicier, richer results.

  Cook time is similar.

• Mushroom lover’s version: Add 8 ounces sliced cremini mushrooms with the tomatoes for extra umami.
• Lighter swap: Use half-and-half and reduce Parmesan to 1/4 cup. The sauce will be thinner but still tasty.
• Gluten-free: The recipe is naturally gluten-free. Serve over polenta or gluten-free pasta.
• Keto-friendly: Serve over cauliflower mash or sautéed zucchini.

  Use heavy cream and skip thickeners if you like.

• Spicy kick: Add 1/2 teaspoon crushed red pepper flakes with the seasoning blend.
• Bacon twist: Stir in 2–3 slices crisp-cooked, crumbled bacon at the end for smoky depth.
• Herb swap: Replace Italian seasoning with a mix of dried basil and oregano, or add fresh basil at the end.

FAQ

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

Yes. Sear the chicken in a large skillet, then simmer with broth and tomatoes, covered, over low heat until cooked through. Stir in cream, Parmesan, and spinach at the end.

Keep the heat gentle after adding dairy.

How do I keep the sauce from curdling?

Add cream and Parmesan at the end on Low heat. Avoid boiling after adding dairy. If your slow cooker runs hot, switch to Warm before stirring in the cream.

What can I use instead of sundried tomatoes?

Roasted red peppers or cherry tomatoes work, though the flavor will be milder.

If using fresh cherry tomatoes, halve them and add a pinch of sugar to balance acidity.

Can I use frozen chicken?

It’s best to thaw chicken first for even cooking and food safety. If you must use frozen, expect a longer cook time and drain excess liquid before adding dairy.

How do I thicken the sauce without cornstarch?

Reduce the liquid by cooking uncovered for a short time on High, or whisk in a few tablespoons of cream cheese or extra Parmesan to thicken.

What should I serve this with?

Pasta, gnocchi, rice, mashed potatoes, polenta, or a loaf of crusty bread are perfect. A simple green salad balances the richness.

Can I shred the chicken?

Absolutely.

Shred it in the crockpot after cooking and toss with the sauce. This is great for spooning over pasta or stuffing into toasted ciabatta.

In Conclusion

Creamy Tuscan Crockpot Chicken is simple enough for a busy weeknight and impressive enough for company. The sauce is rich and garlicky with sweet pops of sundried tomato and tender spinach.

It’s flexible, forgiving, and endlessly useful for meal prep. Once you try it, you’ll want to keep the ingredients on hand for a reliable, comforting dinner any time.