The Best Crockpot Tuscan Chicken

5 from 7 votes
Jump to RecipeJump to Video

This post may contain affiliate links. Please read our disclosure policy.

Packed full of Italian-style flavors, this crockpot Tuscan chicken recipe is an easy weekday meal that lets the slow cooker do all the hard work for you.

cooked Tuscan Chicken in a crock pot

Creamy, juicy, and delicious – nobody quite does dinners like the Italians. This easy Tuscan chicken is inspired by the flavors of the region and is an easy weekday dinner or an impressive addition to a potluck. Plus the crockpot cooks the chicken breasts perfectly making the insides tender and moist.

close up of spaghetti and Tuscan Chicken

Ingredients

  • Chicken Breasts: I prefer to use boneless breasts but you can use whatever you have to hand.
  • Spinach: You can use fresh or frozen spinach (completely thawed before using). Remember – fresh spinach shrinks significantly when cooked, so if it looks like too much, it won’t be.
  • Garlic: Minced, you can also use garlic powder.
  • Parmesan: I recommend shredding your own from a block of good parmesan – think Parmigiano Reggiano.
  • Cornstarch: Also known as cornflour, this will thicken the sauce.
  • Sundried Tomatoes: You can buy these from the grocery or have a go at making them yourself, I have a detailed guide here.
  • Heavy Cream: You can also swap this out for light cream or a non-dairy one like cashew cream.
  • Seasoning: Italian seasoning, paprika, salt, and black pepper.
Ingredients for crockpot Tuscan chicken

How to make crockpot Tuscan chicken

Prepare the slurry: Mix the cream, minced garlic, and cornstarch. Stir well to avoid any lumps – this will form a slurry that helps create the base sauce and will thicken during the cooking process.

steps for mixing the cornstarch and cream

Layer and Cook in the Crockpot: Mix the spices and use them to completely coat the chicken breast (your hands to make sure all the meat is coated). Add a little olive oil or oil spray to the bottom and sides of the crockpot to make sure the chicken doesn’t stick. Then add the slurry, the cheese, and sundried tomatoes (cut into smaller pieces). Stir then close the lid.

  • Crock pot Tuscan Chicken step 1
  • Crock pot Tuscan Chicken step 2
  • Crock pot Tuscan Chicken step 3
  • Crock pot Tuscan Chicken step 4
  • Crock pot Tuscan Chicken step 5
  • Crock pot Tuscan Chicken step 6
  • Crock pot Tuscan Chicken step 7
  • Crock pot Tuscan Chicken step 8
  • Crock pot Tuscan Chicken step 9
  • Crock pot Tuscan Chicken step 10

How long to cook chicken in the Crock Pot

Cook it on LOW for about 3 hours. Depending on the size of the chicken breast, you may need to adjust the cooking time. You can press the breast to see if the juices run clear – this is a sign that the chicken is done. Alternatively, insert a meat thermometer into the thickest part of the breast – when cooked through, it should read 165°F/75°C.

Be careful not to overcook, as it can turn the chicken breast dry and harder to eat. If you’re worried about overcooking, you can check the temperature at the 2-hour mark.

Before serving this easy crockpot Tuscan chicken, stir in the spinach and allow it to wilt just briefly until it is completely covered with the sauce. You can adjust the amount of spinach based on your personal preference.

Chicken breast cooked in crockpot

Can I use frozen chicken?

I don’t recommend using frozen chicken as it contains a lot of water. The crockpot can cause the meat to release more moisture, which would make the surrounding sauce too thin. Plus, frozen chicken will require longer to cook which can increase the risk of bacterial growth.

If you need to use frozen chicken, first leave it to thaw in the refrigerator overnight. Then pat the breasts dry with a piece of kitchen paper to remove any excess moisture before cooking.

How to store 

  • To Store: The best part about any chicken crockpot meal? Leftovers. To store your Tuscan chicken, allow it to cool completely before transferring it to an airtight container and into the fridge. It should keep for 3-4 days like this and the flavors will meld together even more over the next 24 hours.
  • To Freeze: If you prefer to freeze the cooked chicken, transfer it to a freezer-safe container or Ziplock bag. Write the date on the front – it should keep for up to 2-3 months.
  • To Reheat: Allow the container to thaw completely in the fridge overnight before reheating. Then heat either in the crockpot or on the stove until it’s completely warmed through. Use a meat thermometer to check if the chicken is warm enough after 5-7 minutes of reheating.

How to serve

  • Traditionally, you would serve this crockpot Tuscan chicken with something starchy – all the better to absorb the sauce! Try serving with mashed or roast potatoes, a bowl of rice, or – of course – your favorite pasta.
  • It also pairs excellently with winter or roasted vegetables that complement the spinach and tomatoes. Try it with kale salad, roasted Mediterranean vegetables, broccoli, or eggplant.
  • Or, serve with a slice of crusty bread or freshly made garlic bread – also an excellent option for soaking up any leftover sauce.
close up of the slow cooked tuscan chicken from inside

More easy chicken dishes

If you try this crockpot Tuscan chicken, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Crockpot Tuscan Chicken

5 from 7 votes
By: Samira
Packed full of Italian-style flavors, this crockpot Tuscan chicken recipe is an easy weekday meal that lets the slow cooker do all the hard work for you.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 5

Ingredients 
 

  • 2 lb chicken breasts 5 large
  • 1 cup heavy cream (double cream)
  • 1 cup spinach fresh
  • 1/2 cup parmesan cheese grated
  • 1/2 cup sun dried tomatoes 2.5 oz
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 tbsp corn starch

Instructions 

Prepare the elements

  • Mix the cream, minced garlic, and cornstarch. Stir well to avoid any lumps.
  • Mix the spices and use them to completely coat the chicken breast (use your hands to make sure all the meat is coated).
  • Add the slurry, the cheese, and sundried tomatoes (cut into smaller pieces). Stir then close the lid.

Cook

  • Cook the chicken on LOW for 3 hours.
    Insert a meat thermometer into the thickest part of the breast to check for doneness. When cooked through, it should read 165°F / 75°C. Alternatively, press the breast to see if the juices run clear.
  • Remove the lid and stir in the spinach until it wilts. Serve.

Video

Notes

To Store: Allow it to cool completely before transferring to an airtight container and into the fridge. It should keep for 3-4 days like this.
To Freeze: Transfer to a freezer-safe container or Ziplock bag. Write the date on the front – it should keep for up to 2-3 months.
To Reheat: Allow the container to thaw completely in the fridge overnight. Reheat either in the crockpot or on the stove until it’s completely warmed through. Use a meat thermometer to check if the chicken is warm enough after 5-7 minutes of reheating.
Check the blog post for serving suggestions!
Course: Main
Cuisine: Italian
Freezer friendly: 2-3 Months
Shelf life: 3-4 Days

Nutrition

Serving: 1g, Calories: 568kcal, Carbohydrates: 13g, Protein: 45g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 178mg, Sodium: 547mg, Potassium: 993mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1742IU, Vitamin C: 8mg, Calcium: 204mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 7 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating