FREE 5-Ingredient Recipe EBook

• Why You Need My Crock Pot Tuscan Chicken Recipe
• Ingredients & Substitutions
• How To Make Slow Cooker Tuscan Chicken
• My Recipe Tips
• Serving Ideas
• Crock Pot Tuscan Chicken Recipe card
• Recipe Reviews

My Crock Pot Tuscan chicken combines three of my food loves — creamy chicken dishes, Italian flavors , and easy, healthy recipes — into one amazing dinner. It’s as simple as tossing everything into the slow cooker and letting it work its magic. This dish is a winner over some easy roasted potatoes , noodles, or cauliflower rice on a hectic weeknight, or as a meal prep option. Make this slow cooker Tuscan chicken with me for a comforting, hands-off meal!

Why You Need My Crock Pot Tuscan Chicken Recipe

• Creamy, cheesy, and fall-apart tender – If you like my Tuscan salmon , this slow cooker Tuscan chicken is a lot like that, but with juicy, tender chicken breast and a thinner cream sauce (think drizzle!). It’s super flavorful with the garlic, spinach, and sun-dried tomatoes .
• Simple ingredients – No condensed soups or processed foods here. I only use fresh, simple grocery staples, which are naturally gluten-free.
• So easy to make – My Crock Pot Tuscan chicken is mostly hands-off, with only about 15 minutes of hands-on time. I also have a stovetop option in my tips below .

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
• Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
• Olive Oil – To saute the garlic. Avocado oil is good, too.
• Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
• Chicken Broth – I use reduced sodium store-bought , since the cheese adds enough salt. You can also make your own homemade broth or bone broth .
• Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
• Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven , or just use store-bought.
• Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
• Spices – Italian seasoning , sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.

How To Make Slow Cooker Tuscan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Just cook it in a saucepan in a little olive oil.
2. Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.

1. Season the chicken. Place it in the bottom of your Crock Pot ( I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
2. Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.

1. Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
2. Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.

My Recipe Tips

• If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily.
• Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick.
• Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too!
• Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end.
• Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken , which are very similar and use the stovetop.

Serving Ideas

This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:

• Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash . Try microwave spaghetti squash if you need something fast.
• Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice .
• Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash .

Want to add a vegetable? Try my sauteed eggplant , parmesan broccoli and cauliflower , or one of my Italian-inspired salads, like artichoke salad , Caprese salad , or roasted veggie salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 1 cup Heavy cream ▢
• 1/3 cup Chicken broth, reduced sodium ▢
• 3/4 cup Grated Parmesan cheese ▢
• 1 1/2 lb Boneless skinless chicken breasts ▢
• 1 tbsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Sun-dried tomatoes (chopped) ▢
• 2 cups Fresh spinach (chopped, packed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes . The sauce will still be thin, but thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken in the bottom of your Crock Pot . Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
8. Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crock Pot Tuscan Chicken

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Crock Pot Tuscan Chicken

My creamy Crock Pot Tuscan chicken has a rich sauce with garlic, parmesan, spinach, and sun-dried tomatoes. Super easy in the slow cooker!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/crock-pot-creamy-tuscan-garlic-chicken-recipe/

Ingredients

• 1 tbsp Olive oil
• 6 cloves Garlic (minced)
• 1 cup Heavy cream
• 1/3 cup Chicken broth, reduced sodium
• 3/4 cup Grated Parmesan cheese
• 1 1/2 lb Boneless skinless chicken breasts
• 1 tbsp Italian seasoning
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Sun-dried tomatoes (chopped)
• 2 cups Fresh spinach (chopped, packed)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes . The sauce will still be thin, but thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken in the bottom of your Crock Pot . Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
8. Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Crock Pot Tuscan Chicken Recipe
• Ingredients & Substitutions
• How To Make Slow Cooker Tuscan Chicken
• My Recipe Tips
• Serving Ideas
• Crock Pot Tuscan Chicken Recipe card
• Recipe Reviews

My Crock Pot Tuscan chicken combines three of my food loves — creamy chicken dishes, Italian flavors , and easy, healthy recipes — into one amazing dinner. It’s as simple as tossing everything into the slow cooker and letting it work its magic. This dish is a winner over some easy roasted potatoes , noodles, or cauliflower rice on a hectic weeknight, or as a meal prep option. Make this slow cooker Tuscan chicken with me for a comforting, hands-off meal!

Why You Need My Crock Pot Tuscan Chicken Recipe

• Creamy, cheesy, and fall-apart tender – If you like my Tuscan salmon , this slow cooker Tuscan chicken is a lot like that, but with juicy, tender chicken breast and a thinner cream sauce (think drizzle!). It’s super flavorful with the garlic, spinach, and sun-dried tomatoes .
• Simple ingredients – No condensed soups or processed foods here. I only use fresh, simple grocery staples, which are naturally gluten-free.
• So easy to make – My Crock Pot Tuscan chicken is mostly hands-off, with only about 15 minutes of hands-on time. I also have a stovetop option in my tips below .

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
• Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
• Olive Oil – To saute the garlic. Avocado oil is good, too.
• Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
• Chicken Broth – I use reduced sodium store-bought , since the cheese adds enough salt. You can also make your own homemade broth or bone broth .
• Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
• Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven , or just use store-bought.
• Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
• Spices – Italian seasoning , sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.

How To Make Slow Cooker Tuscan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Just cook it in a saucepan in a little olive oil.
2. Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.

1. Season the chicken. Place it in the bottom of your Crock Pot ( I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
2. Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.

1. Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
2. Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.

My Recipe Tips

• If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily.
• Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick.
• Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too!
• Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end.
• Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken , which are very similar and use the stovetop.

Serving Ideas

This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:

• Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash . Try microwave spaghetti squash if you need something fast.
• Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice .
• Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash .

Want to add a vegetable? Try my sauteed eggplant , parmesan broccoli and cauliflower , or one of my Italian-inspired salads, like artichoke salad , Caprese salad , or roasted veggie salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 1 cup Heavy cream ▢
• 1/3 cup Chicken broth, reduced sodium ▢
• 3/4 cup Grated Parmesan cheese ▢
• 1 1/2 lb Boneless skinless chicken breasts ▢
• 1 tbsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Sun-dried tomatoes (chopped) ▢
• 2 cups Fresh spinach (chopped, packed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes . The sauce will still be thin, but thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken in the bottom of your Crock Pot . Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
8. Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crock Pot Tuscan Chicken

FREE 5-Ingredient Recipe EBook

• Why You Need My Crock Pot Tuscan Chicken Recipe
• Ingredients & Substitutions
• How To Make Slow Cooker Tuscan Chicken
• My Recipe Tips
• Serving Ideas
• Crock Pot Tuscan Chicken Recipe card
• Recipe Reviews

My Crock Pot Tuscan chicken combines three of my food loves — creamy chicken dishes, Italian flavors , and easy, healthy recipes — into one amazing dinner. It’s as simple as tossing everything into the slow cooker and letting it work its magic. This dish is a winner over some easy roasted potatoes , noodles, or cauliflower rice on a hectic weeknight, or as a meal prep option. Make this slow cooker Tuscan chicken with me for a comforting, hands-off meal!

Why You Need My Crock Pot Tuscan Chicken Recipe

• Creamy, cheesy, and fall-apart tender – If you like my Tuscan salmon , this slow cooker Tuscan chicken is a lot like that, but with juicy, tender chicken breast and a thinner cream sauce (think drizzle!). It’s super flavorful with the garlic, spinach, and sun-dried tomatoes .
• Simple ingredients – No condensed soups or processed foods here. I only use fresh, simple grocery staples, which are naturally gluten-free.
• So easy to make – My Crock Pot Tuscan chicken is mostly hands-off, with only about 15 minutes of hands-on time. I also have a stovetop option in my tips below .

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
• Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
• Olive Oil – To saute the garlic. Avocado oil is good, too.
• Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
• Chicken Broth – I use reduced sodium store-bought , since the cheese adds enough salt. You can also make your own homemade broth or bone broth .
• Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
• Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven , or just use store-bought.
• Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
• Spices – Italian seasoning , sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.

How To Make Slow Cooker Tuscan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Just cook it in a saucepan in a little olive oil.
2. Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.

1. Season the chicken. Place it in the bottom of your Crock Pot ( I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
2. Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.

1. Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
2. Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.

My Recipe Tips

• If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily.
• Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick.
• Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too!
• Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end.
• Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken , which are very similar and use the stovetop.

Serving Ideas

This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:

• Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash . Try microwave spaghetti squash if you need something fast.
• Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice .
• Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash .

Want to add a vegetable? Try my sauteed eggplant , parmesan broccoli and cauliflower , or one of my Italian-inspired salads, like artichoke salad , Caprese salad , or roasted veggie salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 1 cup Heavy cream ▢
• 1/3 cup Chicken broth, reduced sodium ▢
• 3/4 cup Grated Parmesan cheese ▢
• 1 1/2 lb Boneless skinless chicken breasts ▢
• 1 tbsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Sun-dried tomatoes (chopped) ▢
• 2 cups Fresh spinach (chopped, packed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes . The sauce will still be thin, but thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken in the bottom of your Crock Pot . Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
8. Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crock Pot Tuscan Chicken

FREE 5-Ingredient Recipe EBook

• Why You Need My Crock Pot Tuscan Chicken Recipe
• Ingredients & Substitutions
• How To Make Slow Cooker Tuscan Chicken
• My Recipe Tips
• Serving Ideas
• Crock Pot Tuscan Chicken Recipe card
• Recipe Reviews

My Crock Pot Tuscan chicken combines three of my food loves — creamy chicken dishes, Italian flavors , and easy, healthy recipes — into one amazing dinner. It’s as simple as tossing everything into the slow cooker and letting it work its magic. This dish is a winner over some easy roasted potatoes , noodles, or cauliflower rice on a hectic weeknight, or as a meal prep option. Make this slow cooker Tuscan chicken with me for a comforting, hands-off meal!

Why You Need My Crock Pot Tuscan Chicken Recipe

• Creamy, cheesy, and fall-apart tender – If you like my Tuscan salmon , this slow cooker Tuscan chicken is a lot like that, but with juicy, tender chicken breast and a thinner cream sauce (think drizzle!). It’s super flavorful with the garlic, spinach, and sun-dried tomatoes .
• Simple ingredients – No condensed soups or processed foods here. I only use fresh, simple grocery staples, which are naturally gluten-free.
• So easy to make – My Crock Pot Tuscan chicken is mostly hands-off, with only about 15 minutes of hands-on time. I also have a stovetop option in my tips below .

Ingredients & Substitutions

Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
• Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
• Olive Oil – To saute the garlic. Avocado oil is good, too.
• Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
• Chicken Broth – I use reduced sodium store-bought , since the cheese adds enough salt. You can also make your own homemade broth or bone broth .
• Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
• Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven , or just use store-bought.
• Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
• Spices – Italian seasoning , sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.

How To Make Slow Cooker Tuscan Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the garlic. Just cook it in a saucepan in a little olive oil.
2. Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.

1. Season the chicken. Place it in the bottom of your Crock Pot ( I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
2. Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.

1. Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
2. Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.

My Recipe Tips

• If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily.
• Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick.
• Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too!
• Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end.
• Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken , which are very similar and use the stovetop.

Serving Ideas

This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:

• Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash . Try microwave spaghetti squash if you need something fast.
• Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice .
• Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash .

Want to add a vegetable? Try my sauteed eggplant , parmesan broccoli and cauliflower , or one of my Italian-inspired salads, like artichoke salad , Caprese salad , or roasted veggie salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 6 cloves Garlic (minced) ▢
• 1 cup Heavy cream ▢
• 1/3 cup Chicken broth, reduced sodium ▢
• 3/4 cup Grated Parmesan cheese ▢
• 1 1/2 lb Boneless skinless chicken breasts ▢
• 1 tbsp Italian seasoning ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Sun-dried tomatoes (chopped) ▢
• 2 cups Fresh spinach (chopped, packed) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute , until fragrant.
2. Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes . The sauce will still be thin, but thicken enough to coat the back of a spoon.
3. Meanwhile, place the chicken in the bottom of your Crock Pot . Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
4. When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
5. Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
6. Cook for 3-4 hours on High or 6-8 hours on Low.
7. Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
8. Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
9. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe

• Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
• Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
• Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
• Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
• Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Crock Pot Tuscan Chicken