Crockpot Tuscan Chicken

Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings 4 servings

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This Crockpot Tuscan Chicken has juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!

Find more Easy Crockpot Chicken Breast Recipes here or check out this Crockpot Creamy Garlic Chicken next!

overhead image of crockpot tuscan chicken in white slow cooker

This Baked Tuscan Chicken combines some of my favorite flavors into one delicious dish! There are days though that it feels really nice knowing that dinner is cooking away in the slow cooker (and we all love this Slow Cooker Chicken Breast!)

Enter this Crockpot Chicken Recipe. It’s the best of both worlds!

This recipe takes just 10 minutes to prep and takes Tuscan chicken to whole new level. The chicken breast is cooked low and slow in the crockpot doused in a rich, creamy, and flavorful sauce.

I love to serve the finished chicken sliced over a pile of cooked Buttered Noodles and topped off with a scoop of extra cream sauce! These Roasted Green Beans or Honey Glazed Carrots are great way to add veggie to your plate as well 😉

Want to make it in the Instant Pot? Try these Creamy Italian Instant Pot Chicken Breasts!

Ingredients Needed for this Tuscan Crockpot Chicken Recipe:

ingredients needed for crockpot tuscan chicken
  • Chicken Breasts: I use boneless and skinless chicken breasts for this recipe.
  • Seasonings: we’re seasoning the chicken with a simple blend of salt, Italian seasoning, paprika, and black pepper.


  • Heavy Cream: the base for the cream sauce. You can lighten it up with half-and-half, but the sauce won’t be as rich and creamy.
  • Cornstarch: helps thicken the sauce as it cooks.
  • Minced Garlic: use freshly minced garlic for the best flavor.
  • Salt and Black Pepper: since the chicken is plenty seasoned, we just need a little salt and pepper to spice up the cream sauce.
  • Sun Dried Tomatoes: be sure to chop the sun dried tomatoes into smaller pieces so they incorporate well into the sauce.
  • Parmesan Cheese: use freshly shredded parmesan for the best flavor.
  • Chopped Spinach: I recommend using fresh spinach for this recipe. Frozen spinach will water down the sauce, so be sure to thaw and squeeze it out if you are using it.
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How to Make Crockpot Tuscan Chicken Breasts

This crock pot chicken recipe is a simple, flavorful dinner that takes just 10 minutes to prep!

  1. Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
  2. Make the sauce: In a bowl, mix cream, garlic, cornstarch, salt, and pepper. Whisk until smooth, then add in the sun dried tomatoes and cheese.
  3. Combine and cook: Place the seasoned chicken into the slow cooker, pour the sauce over top, and cook on low until the internal temperature is 165ºF. Don’t overcook! Overcooked chicken is dry and flavorless. Stir in the spinach just before serving.

FAQs & Tips for Crockpot Chicken Recipes

Can you put raw chicken in a slow cooker?

Yes! It is totally fine to put the raw chicken right in the slow cooker. If you would prefer to take the extra step to sear the chicken before slow cooking, feel free. It doesn’t hurt but also isn’t necessary.

Is it better to cook chicken on high or low in the crockpot?

When it comes to cooking chicken in the slow cooker, lower and slower is the way to go for a more tender texture. However, if you’re lower on time and would rather cook on high, that will work as well. Just be sure not to overcook! Cooking on high usually requires only half the time.

Can I use frozen chicken?

No. It is not considered safe to cook frozen chicken in the crockpot. If all you have is frozen chicken, you should thaw it in the fridge first before making any slow cooker chicken recipes. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.

How to store:

Leftover Tuscan Crock Pot Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.

overhead image of crockpot tuscan chicken on plate of pasta

Serving Suggestions

My favorite way to serve this crockpot chicken recipe is sliced over pasta with extra cream sauce. You can serve it over plain fettuccine or linguine or with Buttered Noodles for some extra flavor!

It is also delicious paired with this Creamy Cheese Tortellini or Instant Pot Jasmine Rice.

Tuscan Chicken is also great on its own with a side of Air Fryer Broccoli, Roasted Vegetables, or Garlic Mashed Potatoes.

Got leftover spinach? Try this Spinach Stuffed Chicken Breast next!

More Crockpot Chicken Recipes

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Crockpot Tuscan Chicken

4.96 from 1061 votes
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 393cal


  • 4 boneless skinless chicken breasts (about 1.5-2 lbs)
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • teaspoon black pepper


  • 1 cup heavy cream
  • 1 tablespoon corn starch
  • 2 teaspoons minced garlic
  • ¼ teaspoon salt
  • teaspoon black pepper
  • cup sundried tomatoes chopped
  • ¼ cup shredded Parmesan cheese
  • 1 cup chopped fresh spinach


  • Place chicken breasts in a 2.5-4 quart slow cooker.
  • Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
  • Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
  • Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
  • Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
  • Remove from the crockpot and serve with pasta or as desired.


*Serving size will vary depending on the weight of the chicken breasts used. 
**Some sauce was removed from the slow cooker to show detail.
  • 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.
Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.

Nutrition Information

Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Keywords crockpot chicken, tuscan chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Jenny McEwen says

    This recipe is amazing! My husband literally could not stop eating it, and we all agreed that it tasted like something that you would get at a very nice Italian restaurant! I ended up cooking this chicken for about four hours in my crockpot on low. I used the sun-dried tomatoes that I found in a jar at Publix made by a company called California Sun-Dry. Also, I used boneless chicken thighs. Lastly, I took the advice of other reviewers and doubled the sauce. This recipe is spectacular!!! 🎉🥳🎉

    • The Recipe Rebel says

      I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  2. Diana says

    Making mine now. I added chopped mushrooms and doubled the recipe as I am feeding 9 adults. Plan on making a spinach & kale salad, serving it with sourdough and fettuccini noodles. I am thinking mine will take 5ish hours +/-. I tend to slightly overcook my chick breast so I think we’ll be ok! Can’t wait to taste it!

  3. T says

    Taste was good but this gave me horrible food poisoning. And this was after I left it on for an extra hour in the crockpot because it didnt look right after the initial 3 hours. The instructions should be changed to 3 to 4 hours on HIGH or 6 to 8 on low. Nearly every other recipe I found on the internet for Tuscan chicken has these cooking instructions. I don’t know why this page, with all the stars on the recipe, doesn’t change this. You’re going to make people sick.

    • Alisa Bazan says

      Made this today and it was absolutely fabulous! Checked the temp of the chicken at the 3 hour mark, which everyone should do so they don’t get food poisoning and it read 168, perfect. Thank you!

    • The Recipe Rebel says

      I’m sorry to hear that T, but the recipe itself is not the cause for you to get sick. Food poisoning is caused by the ingredients you are using and making sure you are preparing them correctly in your home. As stated in step 5 you need to cook it until it reaches an internal temperature of 165 degrees F.

    • Mo says

      You should always temp your meat and adjust accordingly 165° for chicken. Crock pot size varies and that will effect the cooking time

    • Sandra Erickson says

      Recipe did say crock pot temps vary and to make sure chicken was at least 165 degrees internally. I set based on recipe but checked w/thermometer and cooked a bit longer. I’d invest in one if you use this appliance regularly.

    • Nicole L says

      Every slow cooker cooks at different rates and the size of your vessel makes a big impact on cooking time as well. I recommend buying a digital meat thermometer to check the chicken before serving. I do this every time I make chicken. My slow cooker runs hot and cooks chicken breast cooks in 2.5 hrs on low.

  4. Shannon says

    Made this for dinner tonight and it was so delicious! I followed the recipe exactly except I took advice from the comments and doubled the sauce. The only thing was the cook time was not long enough so I had to throw the chicken in the oven for 10 minutes. But I think that is probably just my crockpot so next time I’ll do maybe 4 hours instead of 3. I did check with a thermometer but when I cut into it I could see some parts undercooked. But anyway, I served it over angel hair pasta and so so good. My family loved it! Thank you!

  5. Erin says

    Have made it a few times before and is always delicious! I recommend doubling the sauce ingredients though and I feel it definitely needs more.

  6. Jessica says

    Made this yesterday for the first time, it was delicious! My husband said he thought we were eating from a fancy restaurant lol. I will definitely double up on the sauce next time but wondered how I could make just more of the sauce for our leftovers? Would I use the same ingredients or leave out the corn starch? And would I just heat up on the stove?

  7. Wendy Giangiorgi says

    Hi All-
    This recipe looked so delicious, but when I fixed it, it came out really salty. I followed the recipe as directed. Any ideas of what I did wrong or what I could change up for next time?

  8. Ari says

    Flavor is really good. Will be making it again! One issue: it says to cook on low for 3 hours. I think that should be high for 3 hours? Had to put it in the oven to fully cook.

  9. Shawnna Clement says

    This is easy and delicious. I added it to my rotation after my first batch, loved by my hubby and kids.

    I doubled all sauce ingredients (except cornstarch) to serve over a generous portion of wheat penne. I added fresh sliced mushrooms into the sauce and doubled the spinach.

    … Served with roasted asparagus and french bread for a lovely meal.

  10. Beth Chapman says

    Making tonight for the family. It smells amazing all ready! I did double the sauce recipe. I added 1/4 cup of roasted red pepper cream cheese, fire roasted red peppers from Trader Joe’s also. This is a KETO friendly dish as well, I’ll serve mine over steamed broccoli or zucchini noddles. The rest of the family will have garlic sourdough bread, noddles and a salad.

  11. Ann says

    Made this tonight for the first time, and it certainly won’t be the last! I used boneless skinless chicken thighs which I browned on one side just to render the fat. Otherwise I followed the recipe exactly. It was creamy, silky, and so flavorful. Don’t skip the sundried tomatoes! They definitely add depth to the dish. My daughter sprinkled hers with fresh basil, I used fresh parsley. I served it over fresh tortellini with a Ceasar salad. Next time I will definitely double the sauce. This recipe is so easy, but at the same time perfect for company.

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