Slow Cooker Creamy Tuscan Chicken – Cozy, Comforting, and Simple

If you’re after a seriously comforting dinner with minimal effort, this Slow Cooker Creamy Tuscan Chicken is the answer. It’s rich, savory, and full of classic flavors—garlic, sun-dried tomatoes, spinach, and a silky cream sauce that hugs every bite. You can set it in the morning, and by dinner time, the chicken is tender and the sauce is dreamy.

Serve it over pasta, rice, or mashed potatoes, and it feels like a restaurant meal without any fuss. This is the kind of dish that makes a weeknight feel special.

Slow Cooker Creamy Tuscan Chicken - Cozy, Comforting, and Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 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)
• 1/2 teaspoon smoked paprika (optional, for warmth and color)
• 1 tablespoon olive oil (optional, for searing)
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
• 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 creaminess)
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh basil, chopped (optional, for garnish)

Instructions

 

• Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, Italian seasoning, and smoked paprika. This helps the chicken stay flavorful in the slow cooker.
• Optional sear: If you have a few extra minutes, heat olive oil in a skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden. This adds depth, but it’s optional.
• Build the base: Add garlic, onion, sun-dried tomatoes, and chicken broth to the slow cooker. Stir to combine.
• Add the chicken: Place the seasoned (or seared) chicken into the slow cooker, nestling it into the mixture.
• Cook low and slow: Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is tender and cooked through.
• Stir in the creamy elements: Remove the chicken to a plate. Whisk in the heavy cream, Parmesan, and cream cheese (if using) until smooth. If you want a thicker sauce, stir in the cornstarch slurry and cook on high for 10–15 minutes to thicken.
• Add spinach: Stir in the spinach and cook 2–3 minutes until wilted.
• Shred or slice: Shred the chicken with two forks or slice into thick pieces, then return it to the sauce. Taste and adjust salt and pepper as needed.
• Serve: Spoon over cooked pasta, rice, mashed potatoes, or creamy polenta. Garnish with fresh basil and a little extra Parmesan.

What Makes This Recipe So Good

• Hands-off cooking: The slow cooker does the heavy lifting while you go about your day.
• Rich, creamy sauce: A blend of chicken broth, cream, garlic, and Parmesan creates that classic Tuscan flavor.
• Balanced flavor: Sun-dried tomatoes bring brightness, spinach adds freshness, and the chicken stays juicy.
• Versatile: Works with pasta, gnocchi, rice, mashed potatoes, or even cauliflower mash for a lighter option.
• Great for leftovers: The flavors deepen overnight and reheat beautifully.

What You’ll Need

• 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)
• 1/2 teaspoon smoked paprika (optional, for warmth and color)
• 1 tablespoon olive oil (optional, for searing)
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
• 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 creaminess)
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• Fresh basil, chopped (optional, for garnish)

How to Make It

1. Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, Italian seasoning, and smoked paprika.

   This helps the chicken stay flavorful in the slow cooker.

2. Optional sear: If you have a few extra minutes, heat olive oil in a skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly golden. This adds depth, but it’s optional.
3. Build the base: Add garlic, onion, sun-dried tomatoes, and chicken broth to the slow cooker.

   Stir to combine.

4. Add the chicken: Place the seasoned (or seared) chicken into the slow cooker, nestling it into the mixture.
5. Cook low and slow: Cover and cook on low for 4–5 hours, or on high for 2–3 hours, until the chicken is tender and cooked through.
6. Stir in the creamy elements: Remove the chicken to a plate. Whisk in the heavy cream, Parmesan, and cream cheese (if using) until smooth. If you want a thicker sauce, stir in the cornstarch slurry and cook on high for 10–15 minutes to thicken.
7. Add spinach: Stir in the spinach and cook 2–3 minutes until wilted.
8. Shred or slice: Shred the chicken with two forks or slice into thick pieces, then return it to the sauce.

   Taste and adjust salt and pepper as needed.

9. Serve: Spoon over cooked pasta, rice, mashed potatoes, or creamy polenta. Garnish with fresh basil and a little extra Parmesan.

Keeping It Fresh

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, adding a splash of broth or cream if the sauce thickens too much.
• Freezing: Freeze for up to 2 months. Thighs freeze better than breasts, and cream-based sauces can separate slightly—stir well after thawing and reheat gently.
• Make-ahead: Prep the seasoned chicken, onions, garlic, and sun-dried tomatoes the night before.

  In the morning, dump, set, and go.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you full and energized.
• Spinach boost: Adds iron, vitamin K, and fiber without changing the flavor.
• Balanced comfort: Yes, it’s creamy, but you can lighten it with half-and-half or serve with whole-grain pasta or a veggie side.
• Steady energy: Pair with a complex carb like brown rice or farro for a satisfying, balanced meal.

Common Mistakes to Avoid

• Overcooking the chicken: Even in a slow cooker, chicken can dry out if it goes too long. Check at the earlier time mark.
• Adding dairy too early: Cream and cheese can curdle if cooked for hours. Stir them in at the end when the heat is lower.
• Skipping seasoning: Salt the chicken before cooking and adjust at the end.

  Creamy sauces need enough salt to shine.

• Watery sauce: If your sauce is thin, use the cornstarch slurry or let it simmer uncovered on high for 10–15 minutes.
• Using too much sun-dried tomato oil: Drain them well. Too much oil can make the sauce greasy.

Variations You Can Try

• Mushroom twist: Add 8 ounces of sliced cremini mushrooms with the onions for earthiness.
• Bacon upgrade: Stir in 2–3 slices of crisped, crumbled bacon at the end for smoky crunch.
• Lighter sauce: Use half-and-half and skip the cream cheese. Thicken with a little cornstarch if needed.
• Gluten-free: Serve over polenta, mashed potatoes, or gluten-free pasta.
• Kale instead of spinach: Use chopped lacinato kale; add it 15–20 minutes earlier to soften.
• Spicy kick: Add a pinch of red pepper flakes with the garlic.
• Tomato-forward: Stir in 1/2 cup of canned diced tomatoes (drained) with the broth for a slightly tangier sauce.

FAQ

Can I use frozen chicken?

It’s safer to start with thawed chicken so it reaches a safe temperature quickly and cooks evenly.

If using frozen, thaw in the fridge overnight before cooking.

Breasts or thighs—what’s better?

Both work. Thighs are more forgiving and stay juicier, especially if you plan to freeze leftovers. Breasts are lean and cook faster, but watch the time to avoid dryness.

How do I make the sauce thicker?

Use a cornstarch slurry and cook on high for 10–15 minutes after adding the cream and cheese.

You can also simmer with the lid off to reduce slightly.

What should I serve it with?

It’s great over pasta, rice, mashed potatoes, polenta, or even crusty bread. For lighter sides, try zucchini noodles or a simple green salad.

Can I make this dairy-free?

Yes. Use full-fat coconut milk instead of cream and skip the Parmesan and cream cheese.

The flavor will be a bit different but still rich and delicious.

How do I prevent curdling?

Add dairy at the end on lower heat, and avoid boiling the sauce once the cream is in. Stir gently and heat just until smooth.

Can I double the recipe?

You can, as long as your slow cooker isn’t more than about three-quarters full. Add 30–60 minutes to the cooking time and check doneness.

Final Thoughts

Slow Cooker Creamy Tuscan Chicken is the kind of recipe that’s easy enough for busy nights but special enough for guests.

It’s rich without being heavy, hearty without being fussy, and flexible enough to fit what you have on hand. With a few pantry staples and a handful of fresh ingredients, you get a comforting, restaurant-style meal at home. Make it once, and it’ll become a regular in your dinner rotation.