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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.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
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.