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Creamy Tuscan Chicken in the Slow Cooker

Recipe Overview

Why you’ll love it: Slow cooker Tuscan chicken is rich and creamy, brightened by sun‑dried tomatoes, garlic, and Parmesan. It delivers deep flavor with minimal hands‑on time.

How long it takes: 3 hours, 25 minutes
Equipment you’ll need: 4–6 quart slow cooker, small bowl
Servings: 8

A plate of penne pasta topped with creamy sauce, sliced cooked chicken breast, sun-dried tomatoes, and fresh basil.

A Crockpot Dinner That Feels Like a Restaurant Meal

If you like rich, garlicky, creamy chicken pasta dishes, this slow cooker Tuscan chicken will become a favorite. The heavy cream and Parmesan make a luxuriously smooth sauce while sun‑dried tomatoes add a sweet, tangy contrast so the dish never feels heavy. The slow cooker does the flavor work for you, so it’s an excellent choice for busy days.

This recipe is nearly dump‑and‑go: the ingredients are combined in the slow cooker, left to cook low and slow, and finished with a quick thickening step. What you get is a simple, comforting dinner that tastes like it took a lot more effort than it actually did.

What makes it special:

  • Tested for reliability: The method prevents the cream from curdling when cooked on low, so you can add the dairy at the beginning and still get a smooth sauce.
  • Hands‑off cooking: The slow cooker builds deep flavor with minimal effort and attention.
  • Flexible serving options: The saucy chicken is delicious over pasta, rice, polenta, or with crusty bread. It’s also easy to serve with mashed potatoes or cauliflower for a lower‑carb meal.

Ingredient Notes

The full ingredient list appears in the recipe card below. Key points to know before you start:

  • Chicken: Boneless, skinless breasts are used here for a lean, even cook. Boneless skinless thighs can be substituted but may need a bit more time and will yield slightly different texture.
  • Heavy cream: Heavy cream creates the rich sauce. Avoid substituting milk or half‑and‑half; those are thinner and can separate under prolonged heat.
  • Sun‑dried tomatoes: If using oil‑packed tomatoes, drain them. Dry‑packed tomatoes can be tough—soak briefly in warm water to soften, then chop.
  • Cornstarch slurry: Cornstarch mixed with cold water thickens the sauce quickly once the chicken is cooked.
  • Parmesan: Freshly grated Parmesan melts smoothest, but pre‑grated shelf‑stable Parmesan also works in a pinch.
  • Spinach: Baby spinach wilts quickly and adds color and nutrients without changing the dish’s flavor. It’s optional if you prefer to omit it.
A stainless steel Hamilton Beach slow cooker with a digital display, cooking a roast with vegetables inside, and a built-in meat thermometer probe attached.

My Slow Cooker

I use a 4–6 quart slow cooker with low, medium, and high settings and a locking lid. A timer and secure lid make busy‑day cooking easier and more reliable.

How to Make Slow Cooker Tuscan Chicken

Add everything to the slow cooker. Lightly spray the inside of a 4–6 quart slow cooker with nonstick spray for easier cleanup. Arrange the chicken breasts in a single layer, then pour in the heavy cream and chicken broth. Sprinkle in Italian seasoning, salt, pepper, chopped sun‑dried tomatoes, and minced garlic. Stir gently to combine and coat the chicken.

Cook low and slow. Cover and cook on LOW for about 3 hours, until the chicken reaches 165°F in the thickest part and is tender. Avoid overcooking, which can dry the meat even in a slow cooker.

Remove and prep the chicken. Transfer the chicken to a cutting board or plate. Cut into slices or bite‑sized pieces depending on how you want to serve it—small pieces help each bite pick up lots of sauce.

Thicken the sauce. Whisk cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker along with the spinach and grated Parmesan. Stir until the spinach begins to wilt, about a minute.

Finish cooking. Return the chicken to the slow cooker, increase heat to HIGH, cover, and cook 8–10 minutes until the sauce thickens slightly. The sauce will continue to thicken as it cools.

Top-down view of chicken breasts, fresh spinach, cream, sun-dried tomatoes, parmesan cheese, garlic, salt, pepper, Italian seasoning, and cornstarch in individual bowls on a countertop.
Raw chicken breasts, cream, sun-dried tomatoes, minced garlic, and black pepper are placed in a white slow cooker before mixing.
Raw chicken breasts in a white slow cooker with cream, black pepper, and sun-dried tomato pieces.
A clear glass bowl filled with a white cornstarch slurry, sits on a light-colored textured surface.

Serve. Taste and adjust seasoning if needed. Garnish with chopped basil or parsley and serve warm over pasta, rice, polenta, or mashed potatoes.

Recipe Variations

  • Add mushrooms: Sauté sliced mushrooms first to prevent extra liquid, then stir them in with the spinach for a hearty addition.
  • Shred the chicken: Shredded chicken works well if you plan to toss the sauce with short pasta, serve over mashed potatoes, or make sandwiches.

Serving Suggestions

Pasta: Penne, linguine, or fettuccine are excellent carriers for the creamy sauce. Toss cooked pasta with the sauce or spoon the chicken over a bed of pasta.

Mashed potatoes or cauliflower: Creamy mashed potatoes or mashed cauliflower soak up the sauce beautifully for a comforting plate.

Rice or grains: Steamed rice, polenta, or farro make a hearty base that pairs well with the rich Tuscan sauce.

A plate of penne pasta topped with creamy sauce, sliced chicken breast, sun-dried tomatoes, and spinach, garnished with a basil leaf.

Storage & Reheating

Refrigerate: Store leftovers in a covered container for up to 4 days. Because the sauce contains heavy cream, freezing is not recommended—cream can separate and change texture after thawing.

Reheat: Warm gently on the stovetop over medium‑low heat or microwave in short bursts, stirring between intervals to keep the sauce smooth.

Recipe

Slow Cooker Tuscan Chicken

Rich, creamy slow cooker Tuscan chicken with sun‑dried tomatoes, garlic, Parmesan, and spinach. Easy to prepare and perfect for weeknights or entertaining.
Plate of penne pasta topped with sliced chicken breast, creamy white sauce, spinach, and sun-dried tomatoes, garnished with a basil sprig.

Ingredients

  • 4 boneless skinless chicken breasts (about 2 pounds)
  • 1 cup heavy cream (no substitutions)
  • ½ cup chicken broth (low sodium)
  • 1½ teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper
  • ½ cup chopped sun‑dried tomatoes (drained if oil‑packed)
  • 3 cloves garlic, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups firmly packed baby spinach, roughly chopped
  • ½ cup grated Parmesan cheese

Optional garnish

  • Fresh chopped parsley or basil

Instructions

  1. Lightly spray a large slow cooker (4–6 quart) with nonstick spray. Arrange the chicken breasts in the bottom.
  2. Add heavy cream, chicken broth, Italian seasoning, salt, pepper, sun‑dried tomatoes, and minced garlic. Stir to coat the chicken.
  3. Cover and cook on LOW for about 3 hours, until the chicken reaches 165°F and is tender.
  4. Remove the chicken to a plate or cutting board and cut into pieces if desired.
  5. Whisk cornstarch and cold water until smooth. Stir the slurry into the sauce with the spinach and Parmesan, and stir until the spinach wilts.
  6. Return the chicken to the slow cooker, turn to HIGH, cover, and cook 8–10 minutes until the sauce thickens slightly.
  7. Taste and adjust seasoning. Garnish with basil or parsley and serve warm.

Notes

  • Serving ideas: Serve over pasta, polenta, rice, mashed potatoes, or roasted cauliflower.
  • Alternate serving: Shred the cooked chicken, stir into the sauce, add cooked short pasta, and toss to combine for a one‑pot pasta dinner.
  • Storage: Refrigerate leftovers up to 4 days. Reheat gently on the stove or in the microwave.

Nutrition

Serving: 4 oz. chicken with sauce — Calories: 289 kcal; Carbs: 8 g; Protein: 28 g; Fat: 16 g. Nutrition values are estimates and should be used as a guideline.