Slow-Cooker Tuscan Chicken with Sun-Dried Tomatoes & Spinach

Transport your taste buds to Italy with this Crockpot Tuscan Chicken. Tender, pan-seared chicken breasts finish in a silky sun-dried tomato and parmesan cream sauce in the slow cooker. With only about 10 minutes of hands-on prep, it’s an effortless set-and-forget dinner that yields rich Mediterranean flavor.

There’s something irresistible about juicy chicken wrapped in a creamy, cheesy sauce, and this Crockpot Tuscan Chicken delivers exactly that. The dish is inspired by classic Tuscan flavors and shares similarities with Marry Me Chicken—both showcase chicken smothered in a luxurious sun-dried tomato cream sauce. The difference here is the slow cooker does most of the work, so you only need a quick sear and a few minutes to assemble.

This recipe is straightforward, forgiving, and ideal for busy weeknights: do a brief prep, let the crockpot work, then finish with a handful of fresh spinach for color and nutrients.

Recipe features

• Slow-cooker version of a sun-dried tomato parmesan chicken—same rich flavors, less active time.
• Only about 10 minutes of hands-on prep before the slow cooker takes over.
• Delicious contrast of tender chicken and creamy parmesan sun-dried tomato sauce.
• Flexible: easy to customize with vegetables, herbs, or dairy-free swaps.

Ingredients

Chicken breasts – Use four boneless chicken breasts of similar size for even cooking. If thick, butterfly or gently pound them to uniform thickness. Boneless thighs can be substituted but may need extra cooking time.

Sun-dried tomatoes – Choose tomatoes packed in oil (not dehydrated). The oil helps with searing and adds flavor; the chopped tomatoes contribute a pleasant chew and concentrated sweetness.

Seasonings – A simple rub of Italian seasoning, salt, and black pepper highlights the Tuscan profile.

Tuscan cream sauce – The sauce combines chicken broth, milk, heavy cream, grated parmesan, garlic, cornstarch for thickening, and a touch of onion powder. For a dairy-free alternative, see Variations.

Cornstarch – Thickens the sauce; arrowroot or tapioca starch may be used as substitutes, though texture can vary slightly.

Spinach – Fresh baby spinach added at the end gives color, nutrients, and a pleasant wilted texture.

Instructions

Step 1: Sear the chicken. Heat the sun-dried tomato oil in a large skillet over medium heat. Season the chicken breasts with Italian seasoning, salt, and pepper. Sear the chicken until golden brown, about 3–4 minutes per side, then transfer the pieces to the slow cooker.

Step 2: Prepare the sauce. Whisk together chicken broth, milk, heavy cream, grated parmesan, minced garlic, cornstarch, and onion powder until smooth. Pour the mixture over the seared chicken in the slow cooker, then scatter the chopped sun-dried tomatoes on top.

Step 3: Cook. Cover and cook on HIGH for about 3–4 hours, depending on chicken thickness, until the internal temperature reaches 165°F and the chicken is tender.

Step 4: Finish with spinach and serve. Stir in chopped spinach during the final 10 minutes of cooking and let it wilt. Serve the chicken with plenty of sauce and enjoy.

Tips and FAQs

• Sear for flavor: Browning the chicken adds depth and helps seal in juices. If your slow cooker has a sear/sauté function, you can brown the chicken directly in the cooker.
• Too thin a sauce? Remove the chicken, then simmer the sauce uncovered until it reduces to your desired thickness.

Variations

• Extra vegetables: In the last hour, add artichoke hearts, roasted red peppers, or sliced olives for more Mediterranean character.
• Flavor boosters: Finish with a pinch of red pepper flakes for heat, lemon zest and juice for brightness, or fresh basil or parsley for freshness.
• Dairy-free option: Swap milk for a non-dairy milk and heavy cream for full-fat canned coconut milk. Replace parmesan with 2–3 tablespoons nutritional yeast for a cheesy note.

Serving suggestions

This Tuscan chicken is lovely served over a starch that soaks up the sauce: pasta, creamy polenta, mashed potatoes, rice, or quinoa. A slice of focaccia or garlic bread complements the meal. For lighter sides, choose an Italian-style salad or sautéed vegetables like asparagus, green beans, broccoli, or grilled zucchini.

How long does it take to cook Tuscan chicken in a crockpot?

Cook on HIGH for roughly 3–4 hours, depending on the thickness of the chicken. Always verify doneness with an instant-read thermometer: the internal temperature should be 165°F.

Can I make this in my Instant Pot instead?

Yes. Sear the chicken using the Sauté function, prepare the sauce the same way, then pressure-cook on high for 10 minutes and quick-release. Stir in spinach after opening and allow it to wilt.

Can I bake Tuscan chicken instead?

Yes. After searing, place the chicken in a baking dish, pour the prepared sauce over it, and bake at 375°F for 25–30 minutes or until cooked through.

Storage

Refrigerator: Once cooled, store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer-safe container for 2–3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in a skillet or microwave. If the sauce has thickened, add a splash of broth or water while reheating to restore a saucy consistency.

More crockpot chicken recipes

• Crockpot Hawaiian Chicken
• Slow Cooker Chicken Curry
• Slow Cooker Chicken Stew

If you try this recipe, please leave a comment and star rating. Enjoy!