Crockpot Tuscan Chicken – The Almond Eater

January 6, 2025

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Take your tastebuds on a trip to Italy with this Crockpot Tuscan Chicken recipe. Pan-seared chicken breasts are smothered in a rich sun-dried tomato cream sauce and slow cooked to perfection. With only 10 minutes of hands-on work, it’s the ultimate set-and-forget dinner!

There’s something about tender chicken enveloped in a creamy, cheesy sauce that makes my tastebuds swoon—and this Crockpot Tuscan Chicken recipe delivers all that and more!

Before we get into it, let’s talk about classic Marry Me Chicken, a popular Tuscan-inspired dish my recipe has a lot in common with. You’ll find juicy and tender chicken breasts drenched in a rich and luxurious sun-dried tomato cream sauce in both dishes. The only difference is that my Tuscan crockpot chicken recipe only requires a quick 10-minute prep and the slow cooker does most of the work for you.

There’s no stress or complicated steps required for this recipe, so all that’s left to do after a long day is dig into those wonderful Mediterranean flavors!

Recipe features

It’s like the crockpot version of my addictively delicious sun-dried tomato chicken skillet!
There are only 10 minutes of hands-on prep work before your slow cooker takes over and eventually gives you a perfect dinner for busy weeknights.
No one can resist the combination of tender, juicy chicken and ultra-creamy parmesan sun-dried tomato cream sauce!
There are lots of customization options, so it’s easy to make your own.

Ingredients

Chicken breasts – Pick up 4 chicken breasts that are all roughly the same size for even cooking. If the chicken breasts are particularly thick, you can butterfly or gently pound them to an even thickness before cooking. Boneless chicken thighs will also work in this recipe but keep in mind that they’ll take slightly longer to cook.

Sun-dried tomatoes – Use sun-dried tomatoes packed in oil, NOT dehydrated sun-dried tomatoes. The oil in the jar is used to sear the chicken and give the dish added layers of Tuscan-inspired flavor. The tomatoes themselves add a nice chewiness to each bite.

Seasonings – I seasoned the chicken breasts with an Italian seasoning blend, salt, and pepper.

Tuscan cream sauce – The seasoned and seared chicken breasts are slow cooked in a luxurious Tuscan-inspired sauce made from chicken broth, milk, cream, parmesan cheese, garlic, cornstarch, and onion powder. See the Variations below for a dairy-free sauce option.

Cornstarch – It helps thicken the cream sauce. Arrowroot or tapioca starch should work as substitutes, although the consistency of the sauce may change slightly.

Spinach – Fresh baby spinach leaves are added at the end for a pop of green.

Instructions

Step 1: Sear the chicken. Heat the sun-dried tomato oil in a large skillet over medium heat. Meanwhile, season the chicken breasts with Italian seasoning, salt, and pepper, then sear them in the hot pan until they’re golden brown on both sides. Transfer the chicken to your slow cooker.

Step 2: Prepare the sauce. In a bowl, whisk the chicken broth, milk, heavy cream, parmesan, garlic, cornstarch, and onion powder until well combined. Pour the sauce over the chicken.

all sauce ingredients combined in a glass bowl

Step 3: Cook. Sprinkle the sun-dried tomatoes over the chicken and sauce. Cover the pot with a lid and cook on high until the chicken is cooked through.

Step 4: Add the spinach, then serve. Stir in the spinach during the last 10 minutes and cook until the leaves are wilted and tender. Serve and enjoy!

Tips and FAQs

Searing the chicken is crucial for flavor here! The golden skin locks in the juices and adds a deeper flavor to the dish. If your crockpot model has a sear/sauté function, skip the skillet and sear the chicken directly in the slow cooker.
Is the Tuscan sauce too thin? Remove the cooked chicken from the crockpot and continue cooking the sauce (uncovered) until it reduces and thickens.

Tip

Take the chicken breasts out of the fridge 20 to 30 minutes before searing to bring them down to room temperature. Cold chicken doesn’t cook or sear as evenly as room temperature chicken.

Variations

Add more vegetables – During the last hour of cooking, stir in artichoke hearts, sliced roasted red peppers, or sliced black olives to elevate the Mediterranean vibes.
Optional flavor boosters – Towards the end, stir in a pinch of red pepper flakes for a touch of heat, fresh lemon zest and juice for brightness, or fresh chopped parsley or basil for a fresh finishing touch.
Dairy-free Tuscan chicken – Replace the milk with non-dairy milk and the heavy cream with a can of full-fat coconut milk. Use 2 to 3 tablespoons of nutritional yeast instead of the parmesan for a cheesy flavor.

Serving suggestions

I highly recommend serving your Tuscan chicken breasts over a bed of something starchy to soak up the sauce. Cooked al dente pasta, creamy polenta, mashed potatoes, rice, quinoa, or cauliflower rice all pair well. A side of focaccia or garlic bread is perfect, too!

If you’re looking for a lighter side dish, pair the chicken with an Italian-inspired salad, like my arugula, sun-dried tomato, or fattoush salad. A side of broccoli, asparagus, green beans, zucchini, or brussels sprouts is also a great choice, adding a crisp, tender element to your Tuscan-inspired feast.

How long does it take to cook Tuscan chicken in a crockpot?

Tuscan chicken takes approximately 3 to 4 hours to cook on high in the slow cooker. The exact time may vary depending on the thickness of your chicken, so always use a meat thermometer to check that the internal temperature of the chicken has reached 165°F before serving.

Can I make this in my Instant Pot instead?

Yes! To make Instant Pot Tuscan chicken, sear the chicken breasts using the Saute function and follow the same steps for preparing the sauce. From there, cook the chicken and sauce on high pressure for 10 minutes, then quick release the pressure. Remove the lid and stir in the spinach until it wilts.

Can I bake Tuscan chicken instead?

Yes, you can easily make baked Tuscan chicken instead. Sear the chicken and prepare the sauce as normal, then transfer the chicken to a baking dish and pour the sauce over top. Bake at 375°F for 25 to 30 minutes or until the chicken is cooked through.

Storage

Refrigerator: Once the leftover slow cooker Tuscan chicken has cooled completely, transfer it to an airtight container and store it in the fridge for up to 4 days.

Freezer: Transfer the cooled leftovers to a freezer-safe container and freeze for 2 to 3 months. Thaw the chicken in the refrigerator overnight before reheating.

Reheating: The leftovers are easy to reheat in the microwave or in a skillet on the stove. Feel free to add a splash of water or broth to the skillet to make the dish saucy once again.

crockpot tuscan chicken on a plate sliced with a knife

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!