There’s something comforting about a slow-cooked meal that fills the house with warmth.

This Crockpot Tuscan Chicken is creamy, savory, and packed with Mediterranean flavors from sundried tomatoes, garlic, and parmesan.

It’s an easy set-and-forget recipe that turns simple chicken into a restaurant-style dinner.

Why You’ll Love This Recipe

The slow cooker does all the work, making this a no-fuss dinner.

It’s creamy, cheesy, and full of Tuscan-inspired flavors.

Perfect to serve over pasta, rice, or crusty bread.

It reheats beautifully, making it great for meal prep.

What You’ll Need (Ingredient Highlights)

Chicken breasts or thighs make the protein base—juicy and tender after slow cooking.

Sundried tomatoes add a tangy, slightly sweet flavor that balances the richness.

Parmesan cheese brings salty, nutty depth to the creamy sauce.

Spinach adds freshness and color to lighten the dish.

Rigatoni (or any pasta) makes it hearty and complete.

Pro Tips Before You Start

Sear the chicken in a skillet before slow cooking for deeper flavor.

Use freshly grated parmesan for the best texture and melt.

If you like a thicker sauce, finish it on the stovetop with a quick beurre manié.

For a lighter version, swap heavy cream for half-and-half.

How to Make Crockpot Tuscan Chicken

Step 1 – Prepare the crockpot

Place chicken in the crockpot. Sprinkle dried herbs over the chicken.

Step 2 – Add aromatics and liquid

Add onion, sundried tomatoes, and garlic. Pour in chicken broth.

Step 3 – Slow cook the chicken

Set the crockpot to low and cook for 5–6 hours, until chicken reaches 165°F.

Step 4 – Make the creamy sauce

Remove chicken and set aside. Stir in parmesan, heavy cream, and spinach until combined.

Step 5 – Finish cooking

Return chicken to the crockpot.

Cook 30 minutes more until the sauce thickens slightly.

Step 6 – Optional stovetop finish

For a thicker sauce, transfer to a saucepan and whisk in a beurre manié.

Step 7 – Serve and enjoy

Serve chicken and sauce over pasta, rice, or grains.

What to Serve Them With

Toss with rigatoni for a complete Italian-inspired dinner.

Pair with a fresh green salad to balance the richness.

Serve with crusty bread to soak up the creamy sauce.

Variations / Substitutions

Use chicken thighs for extra tenderness.

Swap parmesan for Pecorino Romano for a sharper flavor.

Add mushrooms for more texture and earthiness.

Replace spinach with kale if you prefer a heartier green.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of broth or cream.

Freeze for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I cook this on high instead of low?
Yes, cook on high for 3–4 hours, though low gives more tender chicken.

Do I need to sear the chicken first?
It’s optional, but searing adds extra flavor.

Can I make this recipe without cream?
Yes, substitute half-and-half or even coconut milk for a dairy-free option.

What pasta works best with this dish?
Rigatoni is great, but penne, fettuccine, or rice also pair well.

How can I make the sauce thicker?
Finish it on the stovetop with a beurre manié or cornstarch slurry.

Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess water before adding.

Final Thoughts

This Crockpot Tuscan Chicken is the perfect balance of creamy, savory, and comforting.

It’s simple enough for weeknights yet elegant enough for guests.

Once you try it, it might just become your new go-to slow cooker recipe.

The Boat Shed Kitchen

Crockpot Tuscan Chicken

This crockpot Tuscan chicken is creamy, rich, and full of comforting flavors. With sundried tomatoes, spinach, parmesan, and herbs, it makes a cozy weeknight dinner that pairs perfectly with pasta, rice, or crusty bread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts or thighs
• ½ cup sweet onion chopped
• 8.5 oz sundried tomatoes reconstituted and chopped
• 2 tbsp garlic chopped
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp dried thyme
• ½ tsp dried oregano
• 2 cups fresh baby spinach
• ¾ cup chicken broth
• 1 cup heavy cream
• ¾ cup grated parmesan cheese or Locatelli Romano
• 1 lb rigatoni or pasta of choice optional

Method

 

1. Place chicken in the crockpot. Sprinkle with dried herbs.
2. Add onion, sundried tomatoes, and garlic. Pour in broth.
3. Cook on low for 5–6 hours until chicken reaches 165°F.
4. Remove chicken and set aside. Stir in parmesan, cream, and spinach.
5. Return chicken to crockpot. Cook 30 minutes more until sauce thickens.
6. Optional: thicken further on the stovetop with beurre manié.
7. See full steps with tips & photos → https://theboatshedcafe.com/crockpot-tuscan-chicken/

Notes

• Sundried tomatoes add a tangy depth; use oil-packed for extra richness.
• Great with chicken thighs for juicier results.
• Can be served over cauliflower rice for a low-carb option.