Creamy chicken dinners are everywhere.
But slow-cooked chicken that turns out fork-tender, coated in a garlicky Parmesan cream sauce that tastes like it simmered all day? That’s the one worth making.
This is the recipe you reach for on busy days when you want comfort without standing over the stove.
A quick seasoning, a bold cream sauce poured right over the top, lid on — and three hours later you’ve got juicy chicken with sun-dried tomatoes and spinach in a rich Tuscan-style sauce.
Minimal prep. Maximum flavour. No babysitting required.
For Crockpot Tuscan Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work perfectly here and become incredibly tender in the slow cooker. You can also use boneless, skinless chicken thighs if you prefer darker meat.
- Salt, Italian Seasoning, Paprika, and Pepper – A simple seasoning blend that builds flavor right from the start and complements the creamy sauce beautifully.
For the Tuscan Cream Sauce
- Heavy Whipping Cream – The base of the sauce, creating that rich, silky texture.
- Cornstarch – Helps thicken the sauce as it cooks so it coats the chicken perfectly.
- Garlic – Freshly minced garlic adds bold, savory depth to the cream sauce.
- Salt and Pepper – Balances and enhances all the flavors in the dish.
- Sun-Dried Tomatoes – Oil-packed and chopped, these add a slightly sweet, tangy punch that gives the sauce its Tuscan-style character.
- Parmesan Cheese – Brings a salty, nutty richness and helps thicken the sauce even more.
- Fresh Spinach – Stirred in at the end for color, freshness, and a boost of flavor.
Slow Cooker Creamy Tuscan-Style Chicken Recipe
Tender chicken breasts gently simmer in a rich, garlicky cream sauce with Parmesan, sun-dried tomatoes, and fresh spinach. With only 10 minutes of prep, this comforting main course cooks hands-free and pairs beautifully with pasta, rice, or crusty bread.
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PinServings: 4
Notes
Ingredients
- 4 boneless, skinless chicken breasts , (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 1 cup heavy whipping cream
- 1 tablespoon cornstarch
- 3 cloves garlic, (finely minced)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cup sun-dried tomatoes, (oil packed, drained and chopped)
- ¼ cup grated Parmesan cheese
- 1 cup chopped fresh spinach
Instructions
- Place the chicken in a 3- to 4-quart slow cooker.
- In a small bowl, combine the salt, Italian seasoning, paprika, and pepper. Sprinkle the mixture evenly over the chicken.
- In a medium bowl, whisk together the cream, cornstarch, garlic, salt, and pepper.
- Stir in the tomatoes and Parmesan and pour over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 3 hours, or until a meat thermometer inserted into the chicken reaches 165°F. If the sauce separates as it cooks, simply stir it until smooth. Stir in the spinach.
- Taste and adjust seasonings as desired. Remove from the slow cooker and serve.
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.
- Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great in this recipe and stay extra juicy in the slow cooker. Use about 2 pounds total and cook as directed. - Can I use a lighter cream?
You can substitute with half-and-half or light cream, but the sauce won’t be as thick or rich. If you do, consider adding a little extra cornstarch to help it thicken properly. - My sauce looks separated — did I do something wrong?
Not at all. Sometimes cream sauces can separate slightly during slow cooking. Just give it a good stir at the end and it will come back together into a smooth, creamy sauce.
- Can I prep this ahead of time?
Absolutely. You can season the chicken and mix the sauce ingredients ahead of time, then store them separately in the fridge. When ready to cook, pour the sauce over the chicken and start the slow cooker. - How do I know when the chicken is done?
The safest way is to use a meat thermometer. The chicken should reach 165°F at the thickest part. It should also be tender and easy to slice.
