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Rich & Creamy Crockpot Tuscan Chicken

Tender slow-cooked chicken breasts in a velvety Parmesan cream sauce with sun-dried tomatoes, garlic, and fresh spinach — a hands-off Tuscan-style dinner with minimal prep.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lbs boneless skinless chicken breasts larger breasts can be halved horizontally for more even cooking
  • 2 tbsp butter cubed
  • 0.5 cup chicken broth low-sodium recommended
  • 8 oz sun-dried tomatoes in oil drained and chopped; oil-packed preferred
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • salt and black pepper to taste
  • 4 oz cream cheese softened to room temperature and cubed
  • 0.5 cup heavy cream or full-fat Greek yogurt for a higher-protein swap
  • 0.5 cup Parmesan cheese freshly grated from a block
  • 2 cups fresh baby spinach

Equipment

  • Slow cooker (6-quart recommended)
  • whisk
  • Instant read thermometer

Method
 

  1. Place the chicken breasts in a single layer in the bottom of the slow cooker. Season with salt, pepper, Italian seasoning, and onion powder.
  2. Scatter the minced garlic and chopped sun-dried tomatoes over the chicken. Place the butter cubes on top. Pour the chicken broth around the base of the chicken.
  3. Cover and cook on Low for 6 hours or High for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and is very tender. Avoid lifting the lid during cooking.
  4. About 30 minutes before the end of cooking, remove the chicken breasts and set aside on a plate covered loosely with foil.
  5. Add the softened cream cheese cubes to the liquid in the slow cooker. Whisk until fully incorporated and smooth. Pour in the heavy cream and whisk again. Add the grated Parmesan and whisk until the sauce is smooth and glossy.
  6. Stir in the fresh baby spinach. Let it wilt in the residual heat for 2 to 3 minutes, stirring once or twice.
  7. Return the chicken to the slow cooker whole or sliced. Spoon the sauce over the top and heat through for the remaining 15 minutes with the lid on.
  8. Serve over pasta, polenta, or mashed potatoes. Garnish with extra Parmesan or red pepper flakes if desired.

Notes

Storage: Store in an airtight container for up to 4 days. Add a splash of broth when reheating to restore the sauce consistency. Reheat gently on the stovetop or in the microwave in 60-second intervals. Not ideal for freezing once the dairy is added — freeze before adding cream sauce components if needed. Substitutions: Boneless chicken thighs work equally well with the same cook time. Swap heavy cream for full-fat Greek yogurt added off-heat for a lighter version. Roasted red peppers can replace sun-dried tomatoes. Add quartered artichoke hearts for extra texture. Pro tip: Cream cheese must be fully softened before whisking into the sauce to avoid lumps.