My Crockpot Creamy Tuscan Chicken
If you’re looking for a dinner recipe that feels special but takes zero effort, Crockpot Creamy Tuscan Chicken is one of those go-to meals you’ll want to keep around. It’s rich, creamy, and packed with flavor thanks to the mix of spinach, sun-dried tomatoes, and that little touch of Parmesan cheese. Plus, the slow cooker does all the work while you get on with your day. I mean, what’s better than coming home to a dinner that’s already done?
I love how versatile this recipe is too. You can serve it over pasta for a cozy Italian-style meal, or keep it simple with rice or mashed potatoes if that’s more your thing. Either way, you end up with tender, juicy chicken coated in a creamy, garlicky sauce that feels like something you’d order at a restaurant.
If you’ve got a crockpot sitting in your kitchen and you’re not using it enough, this is your sign to pull it out for dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
Step 1: Season the chicken
Place the chicken breasts in the crockpot and season them with garlic powder, Italian seasoning, salt, and pepper.
Step 2: Mix the sauce
In a separate bowl, mix the heavy cream and chicken broth together. Pour this mixture over the chicken in the crockpot.
Step 3: Add the vegetables
Sprinkle the chopped spinach and sun-dried tomatoes over the top.
Step 4: Slow cook the chicken
Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours.
Step 5: Finish with Parmesan
About 10-15 minutes before serving, stir in the grated Parmesan cheese so it melts into the sauce.
What To Serve It With
There are so many ways to enjoy this Crockpot Creamy Tuscan Chicken, so it really depends on how hearty you want your meal to be. Pasta is the obvious choice—think fettuccine, spaghetti, or penne to catch all that creamy sauce. I personally love it with pasta because it turns into the kind of comfort meal you’d expect to order at a cozy Italian restaurant.
If you’re more of a rice person, white rice or a simple garlic butter rice works just as well. Mashed potatoes are another great option, especially if you want something extra comforting to scoop up the sauce. And if you’re trying to keep things lighter, serve the chicken with steamed veggies like broccoli, green beans, or roasted zucchini. A crisp side salad with a light vinaigrette can help balance out the richness of the sauce too.
You can even go the rustic route with a warm, crusty bread on the side. Trust me, you’ll want something to mop up every last bit of that creamy, cheesy sauce.
How To Conserve The Recipe
Leftovers of this Crockpot Creamy Tuscan Chicken are honestly just as good the next day, if not better. Make sure to store any extra portions in an airtight container and keep them in the fridge for up to 3 days. The sauce might thicken a little as it cools, but that’s easy to fix.
When you’re ready to reheat, warm the chicken gently on the stovetop over medium-low heat, or pop it in the microwave in short intervals. If the sauce feels too thick, just add a splash of chicken broth, cream, or even milk to loosen it up.
If you want to freeze it, I’d skip the spinach and Parmesan in the initial cook and add them fresh when you reheat. The texture of cream-based sauces can change after freezing, but if you don’t mind that slight difference, it’s doable. Otherwise, stick to fridge storage for the best flavor and texture.
