The Recipe Rebel / Dinner
written by Ashley Fehr
4.96 from 1034 votes
Prep Time 10 minutes mins
Total Time 3 hours hrs 10 minutes mins
Servings 4 servings
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Published on April 18, 2022
This Crockpot Tuscan Chicken has juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
Find more Easy Crockpot Chicken Breast Recipes here or check out this Crockpot Creamy Garlic Chicken next!
Table of Contents
- Ingredients Needed for this Tuscan Crockpot Chicken Recipe:
- How to Make Crockpot Tuscan Chicken Breasts
- Serving Suggestions
- More Crockpot Chicken Recipes
- Crockpot Tuscan Chicken Recipe
This Baked Tuscan Chicken combines some of my favorite flavors into one delicious dish! There are days though that it feels really nice knowing that dinner is cooking away in the slow cooker (and we all love this Slow Cooker Chicken Breast!)
Enter this Crockpot Chicken Recipe. It’s the best of both worlds!
This recipe takes just 10 minutes to prep and takes Tuscan chicken to whole new level. The chicken breast is cooked low and slow in the crockpot doused in a rich, creamy, and flavorful sauce.
I love to serve the finished chicken sliced over a pile of cooked Buttered Noodles and topped off with a scoop of extra cream sauce! These Roasted Green Beans or Honey Glazed Carrots are great way to add veggie to your plate as well 😉
Want to make it in the Instant Pot? Try these Creamy Italian Instant Pot Chicken Breasts!
Ingredients Needed for this Tuscan Crockpot Chicken Recipe:
- Chicken Breasts: I use boneless and skinless chicken breasts for this recipe.
- Seasonings: we’re seasoning the chicken with a simple blend of salt, Italian seasoning, paprika, and black pepper.
Sauce
- Heavy Cream: the base for the cream sauce. You can lighten it up with half-and-half, but the sauce won’t be as rich and creamy.
- Cornstarch: helps thicken the sauce as it cooks.
- Minced Garlic: use freshly minced garlic for the best flavor.
- Salt and Black Pepper: since the chicken is plenty seasoned, we just need a little salt and pepper to spice up the cream sauce.
- Sun Dried Tomatoes: be sure to chop the sun dried tomatoes into smaller pieces so they incorporate well into the sauce.
- Parmesan Cheese: use freshly shredded parmesan for the best flavor.
- Chopped Spinach: I recommend using fresh spinach for this recipe. Frozen spinach will water down the sauce, so be sure to thaw and squeeze it out if you are using it.
How to Make Crockpot Tuscan Chicken Breasts
This crock pot chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep!
- Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
- Make the sauce: In a bowl, mix cream, garlic, cornstarch, salt, and pepper. Whisk until smooth, then add in the sun dried tomatoes and cheese.
- Combine and cook: Place the seasoned chicken into the slow cooker, pour the sauce over top, and cook on low until the internal temperature is 165ºF. Don’t overcook! Overcooked chicken is dry and flavorless. Stir in the spinach just before serving.
FAQs & Tips for Crockpot Chicken Recipes
Can you put raw chicken in a slow cooker?
Yes! It is totally fine to put the raw chicken right in the slow cooker. If you would prefer to take the extra step to sear the chicken before slow cooking, feel free. It doesn’t hurt but also isn’t necessary.
Is it better to cook chicken on high or low in the crockpot?
When it comes to cooking chicken in the slow cooker, lower and slower is the way to go for a more tender texture. However, if you’re lower on time and would rather cook on high, that will work as well. Just be sure not to overcook! Cooking on high usually requires only half the time.
Can I use frozen chicken?
No. It is not considered safe to cook frozen chicken in the crockpot. If all you have is frozen chicken, you should thaw it in the fridge first before making any slow cooker chicken recipes. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.
How to store:
Leftover Tuscan Crock Pot Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
Serving Suggestions
My favorite way to serve this crockpot chicken recipe is sliced over pasta with extra cream sauce. You can serve it over plain fettuccine or linguine or with Buttered Noodles for some extra flavor!
It is also delicious paired with this Creamy Cheese Tortellini or Instant Pot Jasmine Rice.
Tuscan Chicken is also great on its own with a side of Air Fryer Broccoli, Roasted Vegetables, or Garlic Mashed Potatoes.
Got leftover spinach? Try this Spinach Stuffed Chicken Breast next!
More Crockpot Chicken Recipes
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Easy Crockpot Chicken Breast Recipes
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Italian Crockpot Chicken and Potatoes + VIDEO
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Sun Dried Tomato Crockpot Chicken and Potatoes
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Crockpot Salsa Chicken
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Pin this recipe to your favorite boardCrockpot Tuscan Chicken
written by Ashley Fehr
4.96 from 1034 votes
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
Save
ReviewPrep Time 10 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 10 minutes mins
Cuisine American, Italian
Course Main Course
Ingredients
- 4 boneless skinless chicken breasts (about 1.5-2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Sauce
- 1 cup heavy cream
- 1 tablespoon corn starch
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes chopped
- ¼ cup shredded Parmesan cheese
- 1 cup chopped fresh spinach
US Customary – Metric
Instructions
Place chicken breasts in a 2.5-4 quart slow cooker.
Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
Remove from the crockpot and serve with pasta or as desired.
Notes
*Serving size will vary depending on the weight of the chicken breasts used.
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
- You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
- You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
- Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand.
Leftovers
Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.
Nutrition Information
Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Keywords crockpot chicken, tuscan chicken
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Tag @thereciperebelMeet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Jenny McEwen says
This recipe is amazing! My husband literally could not stop eating it, and we all agreed that it tasted like something that you would get at a very nice Italian restaurant! I ended up cooking this chicken for about four hours in my crockpot on low. I used the sun-dried tomatoes that I found in a jar at Publix made by a company called California Sun-Dry. Also, I used boneless chicken thighs. Lastly, I took the advice of other reviewers and doubled the sauce. This recipe is spectacular!!! 🎉🥳🎉
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Jazzy says
Didn’t look like the picture and it was tasteless. I won’t try this again. Waste of chicken.
Reply
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
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Diana says
Making mine now. I added chopped mushrooms and doubled the recipe as I am feeding 9 adults. Plan on making a spinach & kale salad, serving it with sourdough and fettuccini noodles. I am thinking mine will take 5ish hours +/-. I tend to slightly overcook my chick breast so I think we’ll be ok! Can’t wait to taste it!
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The Recipe Rebel says
Enjoy!
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T says
Taste was good but this gave me horrible food poisoning. And this was after I left it on for an extra hour in the crockpot because it didnt look right after the initial 3 hours. The instructions should be changed to 3 to 4 hours on HIGH or 6 to 8 on low. Nearly every other recipe I found on the internet for Tuscan chicken has these cooking instructions. I don’t know why this page, with all the stars on the recipe, doesn’t change this. You’re going to make people sick.
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Alisa Bazan says
Made this today and it was absolutely fabulous! Checked the temp of the chicken at the 3 hour mark, which everyone should do so they don’t get food poisoning and it read 168, perfect. Thank you!
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The Recipe Rebel says
Ha! Yes! Thanks Alisa!
The Recipe Rebel says
I’m sorry to hear that T, but the recipe itself is not the cause for you to get sick. Food poisoning is caused by the ingredients you are using and making sure you are preparing them correctly in your home. As stated in step 5 you need to cook it until it reaches an internal temperature of 165 degrees F.
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Mo says
You should always temp your meat and adjust accordingly 165° for chicken. Crock pot size varies and that will effect the cooking time
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The Recipe Rebel says
Definitely! Thanks Mo!
Sandra Erickson says
Recipe did say crock pot temps vary and to make sure chicken was at least 165 degrees internally. I set based on recipe but checked w/thermometer and cooked a bit longer. I’d invest in one if you use this appliance regularly.
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The Recipe Rebel says
Thanks Sandra!
Shannon says
Made this for dinner tonight and it was so delicious! I followed the recipe exactly except I took advice from the comments and doubled the sauce. The only thing was the cook time was not long enough so I had to throw the chicken in the oven for 10 minutes. But I think that is probably just my crockpot so next time I’ll do maybe 4 hours instead of 3. I did check with a thermometer but when I cut into it I could see some parts undercooked. But anyway, I served it over angel hair pasta and so so good. My family loved it! Thank you!
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The Recipe Rebel says
Glad you enjoyed it!
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Erin says
Have made it a few times before and is always delicious! I recommend doubling the sauce ingredients though and I feel it definitely needs more.
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The Recipe Rebel says
Thanks for the feedback!
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Vickie says
Thanks! Really good! Will double the sauce next time.
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The Recipe Rebel says
Thank you Vickie! Glad you enjoyed it!
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Jessica says
Made this yesterday for the first time, it was delicious! My husband said he thought we were eating from a fancy restaurant lol. I will definitely double up on the sauce next time but wondered how I could make just more of the sauce for our leftovers? Would I use the same ingredients or leave out the corn starch? And would I just heat up on the stove?
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The Recipe Rebel says
Hi Jessica, I think you can definitely make more sauce and heat it on the stove. Enjoy!
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Jeffrey Goodling says
You didn’t answer the question. I want to make this. So is it 3 hours on LOW or HIGH?
The Recipe Rebel says
Hi Jeffrey, the questioned is answered in Step 5. It’s low for 3 hours.
Wendy Giangiorgi says
Hi All-
This recipe looked so delicious, but when I fixed it, it came out really salty. I followed the recipe as directed. Any ideas of what I did wrong or what I could change up for next time?Reply
The Recipe Rebel says
Hi! Just reduce the salt next time, based on your taste. Enjoy!
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Ari says
Flavor is really good. Will be making it again! One issue: it says to cook on low for 3 hours. I think that should be high for 3 hours? Had to put it in the oven to fully cook.
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The Recipe Rebel says
Thanks for the feedback, Ari
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Erin says
Mine was done in 3 hours on low so the recipe for me is correct! I might even dial it back to 2.5 hours depending on size of breasts.
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The Recipe Rebel says
Thanks Erin!
Shawnna Clement says
This is easy and delicious. I added it to my rotation after my first batch, loved by my hubby and kids.
I doubled all sauce ingredients (except cornstarch) to serve over a generous portion of wheat penne. I added fresh sliced mushrooms into the sauce and doubled the spinach.
… Served with roasted asparagus and french bread for a lovely meal.
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The Recipe Rebel says
Great to hear, thank you!
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Beth Chapman says
Making tonight for the family. It smells amazing all ready! I did double the sauce recipe. I added 1/4 cup of roasted red pepper cream cheese, fire roasted red peppers from Trader Joe’s also. This is a KETO friendly dish as well, I’ll serve mine over steamed broccoli or zucchini noddles. The rest of the family will have garlic sourdough bread, noddles and a salad.
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The Recipe Rebel says
Glad you enjoyed it Beth!
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Ann says
Made this tonight for the first time, and it certainly won’t be the last! I used boneless skinless chicken thighs which I browned on one side just to render the fat. Otherwise I followed the recipe exactly. It was creamy, silky, and so flavorful. Don’t skip the sundried tomatoes! They definitely add depth to the dish. My daughter sprinkled hers with fresh basil, I used fresh parsley. I served it over fresh tortellini with a Ceasar salad. Next time I will definitely double the sauce. This recipe is so easy, but at the same time perfect for company.
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The Recipe Rebel says
Great to hear, thank you Ann!
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Ann says
Definitely thighs. That’s what I will try with but I’ll bet it’s good with either. I use thighs for everything. So much more tender
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The Recipe Rebel says
Great to hear!
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Insights, advice, suggestions, feedback and comments from experts
I'm a culinary enthusiast and experienced home cook with a deep understanding of various cuisines and cooking techniques. I have a passion for experimenting with flavors and creating delicious, wholesome meals for family and friends. Over the years, I've explored a wide range of recipes, from traditional dishes to modern fusion creations, and I've developed a keen sense of how different ingredients and cooking methods can be combined to produce exceptional results.
Overview of the Tuscan Crockpot Chicken Recipe
The Tuscan Crockpot Chicken recipe by Ashley Fehr is a delightful dish featuring juicy chicken breasts slow-cooked in a rich and cheesy cream sauce. It's a convenient recipe that only requires 10 minutes of prep time and yields a flavorful dinner, especially when served over your favorite pasta.
Ingredients Needed for this Tuscan Crockpot Chicken Recipe:
- Chicken Breasts
- Seasonings (salt, Italian seasoning, paprika, black pepper)
- Sauce (heavy cream, cornstarch, minced garlic, salt, black pepper)
- Sun-Dried Tomatoes
- Parmesan Cheese
- Chopped Spinach
How to Make Crockpot Tuscan Chicken Breasts:
- Season the chicken with a blend of salt, Italian seasoning, paprika, and pepper.
- Prepare the sauce by mixing cream, garlic, cornstarch, salt, pepper, sun-dried tomatoes, and cheese. Pour the sauce over the seasoned chicken in the slow cooker.
- Cook on low until the internal temperature of the chicken reaches 165ºF. Stir in the spinach just before serving.
Serving Suggestions:
- Serve the cooked chicken over pasta with extra cream sauce.
- Alternatively, pair it with Buttered Noodles, Creamy Cheese Tortellini, Instant Pot Jasmine Rice, or a side of Roasted Vegetables, Garlic Mashed Potatoes, or Air Fryer Broccoli.
More Crockpot Chicken Recipes:
- Easy Crockpot Chicken Breast Recipes
- Italian Crockpot Chicken and Potatoes
- Sun-Dried Tomato Crockpot Chicken and Potatoes
- Crockpot Salsa Chicken
The recipe has received positive feedback and some helpful tips and modifications from users who have tried it. It's important to note that cooking times and additional sauce quantities may vary based on individual preferences and equipment, so adjustments can be made to suit personal tastes and ensure the best results.