Slow Cooker Tuscan Chicken

This creamy Slow Cooker Tuscan Chicken is made with tender chicken breasts, garlic, Parmesan, spinach, and sun-dried tomatoes in a rich Italian-inspired sauce. It’s an easy, comforting meal that’s perfect served over pasta, rice, or mashed potatoes.

Prep Time: 10 minutes
Cook Time: 4–5 hours (High) or 6–7 hours (Low)
Total Time: 4 hours 10 minutes–7 hours 10 minutes
Servings: 6

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• ½ cup grated Parmesan cheese
• ½ cup chopped sun-dried tomatoes (drained if packed in oil)
• 2 cups fresh baby spinach
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. Season the chicken: Sprinkle the chicken with salt, pepper, Italian seasoning, and paprika.
2. Load the slow cooker: Place the chicken in the slow cooker. Add the garlic, chicken broth, and sun-dried tomatoes.
3. Cook: Cover and cook on Low for 6–7 hours or High for 4–5 hours, until the chicken is tender and cooked through.
4. Make the creamy sauce: About 30 minutes before serving, stir in the heavy cream, cream cheese, and Parmesan cheese until smooth.
5. Thicken the sauce: Mix the cornstarch with the cold water to make a slurry. Stir it into the slow cooker, cover, and cook for another 20–30 minutes, until the sauce thickens.
6. Add the spinach: Stir in the spinach during the last 5–10 minutes of cooking until wilted.
7. Serve: Garnish with fresh parsley and serve hot.

Tips

• Chicken thighs stay especially juicy during slow cooking.
• For extra flavor, sear the chicken for 2–3 minutes per side before adding it to the slow cooker.
• Use freshly grated Parmesan for the smoothest, richest sauce.
• If the sauce becomes too thick, stir in a little extra chicken broth or cream.

Delicious Variations

• Mushroom Tuscan Chicken: Add 8 ounces sliced mushrooms.
• Spicy Tuscan Chicken: Stir in ½ teaspoon crushed red pepper flakes.
• Low-Carb: Serve over zucchini noodles or cauliflower mash.
• Extra Veggies: Add chopped kale or steamed broccoli during the final 15 minutes.

Serving Suggestions

Serve with:

• Fettuccine or penne pasta
• Mashed potatoes
• Steamed rice
• Buttered egg noodles
• Garlic bread
• Roasted asparagus or green beans

Storage

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

Freezing

Freeze the chicken and sauce (without the spinach, if possible) for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over medium-low heat or microwave in 30-second intervals, stirring occasionally. Add a splash of cream or chicken broth if the sauce has thickened too much during storage.