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Creamy Crockpot Tuscan Chicken

Creamy Crockpot Tuscan chicken served over fettuccine pasta with sun-dried tomatoes and Parmesan
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Creamy, comforting, and bursting with flavor from sun-dried tomatoes, spinach, and Parmesan. This Crockpot Tuscan Chicken is a high-protein slow cooker dinner with just 5 minutes of prep.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1/2 cup chicken stock
  • 1/4 cup sun-dried tomatoes, drained if jarred
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 12 ounces cooked fettuccine pasta (optional, for serving)
  • 1 tablespoon unsalted butter (optional, to thicken sauce)
  • 1 tablespoon all-purpose flour (optional, to thicken sauce)

Instructions

  1. Arrange chicken breasts in a single layer at the bottom of the slow cooker.
  2. Sprinkle Italian seasoning, kosher salt, and black pepper evenly over the chicken.
  3. Pour the heavy cream and chicken stock around (not over) the chicken. Scatter the drained sun-dried tomatoes into the liquid.
  4. Cover and cook on HIGH for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165 degrees F at the thickest part.
  5. Remove the lid. Add fresh spinach and grated Parmesan. Let rest uncovered for 5 minutes until spinach wilts.
  6. Optional – thicken the sauce: Transfer chicken to a plate. Pour sauce into a medium saucepan over medium heat. Melt butter, whisk in flour to form a roux, then gradually whisk in the slow cooker sauce. Simmer 2 to 3 minutes, stirring constantly, until thickened.
  7. Optional – serve with pasta: Toss cooked fettuccine with the sauce, using reserved pasta water to thin as needed. Return chicken, toss, top with extra Parmesan, and serve immediately.

Notes

  • Do not substitute whole milk or half-and-half for heavy cream. Lower-fat dairy will curdle and separate in the slow cooker.
  • Always drain jarred sun-dried tomatoes before adding to avoid a greasy sauce.
  • This is not an all-day recipe. Check the chicken at the 2-hour mark using an instant-read thermometer to prevent overcooking.
  • Searing the chicken for 2 to 3 minutes per side before slow cooking adds deeper flavor and color but is not required.
  • Cream-based sauces do not freeze well. Store leftovers in the fridge in an airtight container and enjoy within 3 days.
  • To prep ahead, assemble everything in the slow cooker insert, cover, and refrigerate overnight. Add 15 to 30 minutes to cook time the next day.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-tuscan-chicken/