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Creamy Tuscan Crockpot Chicken - Comforting, Flavorful, and Easy

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.