I love making this Slow Cooker Creamy Tuscan Chicken when I want something rich, comforting, and effortless. The chicken turns incredibly tender while soaking in a creamy garlic sauce filled with sun-dried tomatoes and spinach.
Why You’ll Love This Recipe
I enjoy how simple this recipe is to prepare, yet it tastes like something special. I can just set everything in the slow cooker and let it do the work. The creamy sauce feels indulgent, and I like how the flavors blend beautifully over time. It’s also a versatile dish that pairs well with pasta, rice, or even mashed potatoes.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon Italian seasoning 3 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated parmesan cheese 1 teaspoon paprika 1 cup fresh spinach, chopped 1/2 cup sun-dried tomatoes, drained and chopped 1 tablespoon olive oil
directions
I start by seasoning the chicken breasts with salt, pepper, paprika, and Italian seasoning. Then I place them into the slow cooker.
In a bowl, I mix together the heavy cream, chicken broth, garlic, and parmesan cheese. I pour this mixture over the chicken.
I add the sun-dried tomatoes on top, cover the slow cooker, and cook on low for about 4–5 hours or until the chicken is tender.
About 20 minutes before serving, I stir in the chopped spinach and let it wilt into the sauce.
I like to spoon the creamy sauce over the chicken before serving to get all that flavor in every bite.
Servings and timing
I usually get about 4 servings from this recipe. Prep time: 10 minutes Cook time: 4–5 hours on low (or 2–3 hours on high) Total time: about 4 hours 10 minutes
Variations
I sometimes swap chicken breasts for chicken thighs for a juicier result. If I want a lighter version, I use half-and-half instead of heavy cream. I also like adding mushrooms or a pinch of red pepper flakes when I want extra flavor or heat.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer to warm it gently on the stove over low heat, adding a splash of broth or cream to keep the sauce smooth. I can also microwave it in short intervals, stirring in between.
FAQs
Can I use frozen chicken?
I prefer thawing the chicken first for even cooking, but in some cases I can use frozen chicken and extend the cooking time slightly.
Can I make this dairy-free?
I can substitute the cream with coconut cream and skip the parmesan, though the flavor will be different.
What can I serve with this dish?
I like serving it with pasta, rice, or mashed potatoes to soak up the creamy sauce.
Can I cook it on high instead of low?
Yes, I can cook it on high for about 2–3 hours, but I find low heat gives the best texture.
How do I thicken the sauce?
If I want a thicker sauce, I mix a little cornstarch with water and stir it in near the end of cooking.
Conclusion
I find this Slow Cooker Creamy Tuscan Chicken to be one of the easiest ways to create a rich and satisfying meal with minimal effort. The creamy sauce, tender chicken, and simple preparation make it a go-to recipe whenever I want comfort food without spending too much time in the kitchen.
A rich and comforting slow cooker chicken dish made with tender chicken breasts simmered in a creamy garlic parmesan sauce with sun-dried tomatoes and spinach.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1 teaspoon paprika
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, drained and chopped
1 tablespoon olive oil
Instructions
Season the chicken breasts with salt, black pepper, paprika, and Italian seasoning.
Lightly coat the slow cooker with olive oil or drizzle the olive oil into the bottom, then place the seasoned chicken breasts inside.
In a medium bowl, mix together the heavy cream, chicken broth, minced garlic, and grated parmesan cheese until combined.
Pour the cream mixture over the chicken in the slow cooker.
Sprinkle the chopped sun-dried tomatoes over the top.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken is tender and cooked through.
About 20 minutes before serving, stir in the chopped spinach and cover again so it can wilt into the sauce.
Spoon the creamy sauce over the chicken and serve warm.
Notes
Chicken thighs can be used instead of chicken breasts for a juicier result.
For a lighter version, substitute half-and-half for the heavy cream.
Add mushrooms or a pinch of red pepper flakes for extra flavor.
If a thicker sauce is desired, stir in a cornstarch slurry near the end of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat with a splash of broth or cream, or microwave in short intervals while stirring.
For best results, thaw frozen chicken before slow cooking to ensure even cooking.
