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Slow Cooker Creamy Tuscan Chicken has great flavor from a creamy garlic sauce with sun dried tomatoes, and tender chicken breasts. Making this crock pot creamy Tuscan chicken recipe is easy, and my whole family loves it!
Slow Cooker Creamy Tuscan Chicken
The concept of semi-homemade is one that I have adopted. I like to use whole foods and less processed ingredients when possible. However, once in a while using a canned soup, a jarred sauce, or a flavor packet will help me get a meal on the table easier, faster, and still create the flavor that I want.
This Slow Cooker Creamy Tuscan Chicken Breasts recipe uses a jarred Alfredo sauce, and that is the semi-homemade part of the recipe. You can use heavy cream and garlic, salt & pepper if you wish, and it will still be delicious!
Here’s how to make Slow Cooker Creamy Tuscan Chicken Breasts:
I like to serve Slow Cooker Creamy Tuscan Chicken Breasts over linguini or fettuccine noodles, but you can serve it over any pasta you have on hand.
You could also serve it or over mashed potatoes, or even gnocchi (very Italian) or rice, which is wonderful in the sauce.
I really like the pretty colors in this recipe. It makes for a nice presentation, which is a bonus when serving this dish to your guests.
For a side vegetable, broccoli goes well with this dish. I also like to serve asparagus, Brussels sprouts, or a bright side salad.
How Many Servings Does This Recipe Make?
As written, you will get four servings. However, if you slice the chicken breasts, you may get more as not everyone will eat a whole breast piece (that will depend on the size of breasts used).
You could also cook an additional chicken breast if you need to serve more people.
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If you make this crock pot Tuscan Chicken Breasts recipe, please leave a comment below with a star rating and I will be sure to see it. I’d like to know how you liked it!
Slow Cooker Creamy Tuscan Chicken
Ingredients
- 1 (7 oz jar) Sun Dried Tomatoes, sliced (drained)
- 2 Tbsp Butter
- 4 Chicken Breasts, boneless/skinless
- 1 small Onion, diced
- 1 lg clove Garlic, minced
- 1 ½ tsp Italian Seasoning
- ¼ tsp Red Pepper Flakes
- 1 (15 oz jar) Alfredo Sauce* (with roasted garlic)
- ¾ cup Parmesan Cheese (more for garnish)
- 2-3 cups Fresh Baby Spinach
Instructions
- Drain the sun dried tomatoes and set aside.
- Heat a skillet on med-high heat and add the butter. Add the chicken breasts and brown both sides. Remove chicken and place in the slow cooker.
- Add the onions to the skillet and cook until just turning translucent.
- Add the garlic and sun dried tomatoes to the onions and cook for 2 minutes, stirring occasionally. Turn off heat and add onion/sun dried tomato mixture to the slow cooker.
- Sprinkle in the Italian seasoning and red pepper flakes.
- Pour the Alfredo sauce over the top and close the lid. Cook on Low for 3-4 hours or High for 2-3 hours. Actual time will depend on how thick your chicken pieces are. Don't let it overcook or the meat will be dry.
- When cook time is finished, open lid and stir in parmesan, then stir in the spinach and close the lid. Let cook for a few more minutes, until spinach is wilted/softened.
- Serve over pasta or potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe looks fabulous! I want to make this with gnocchi. Do you know when I should add it to the slow cooker?
I would add it about 30 minutes before serving. Maybe add a half cup of broth or milk if you don’t think there is enough liquid to soften the gnocchi. Enjoy!
I have made this dish several times and it has always been a crowd pleaser! Makes me look like a chef! One of the things I like best is that if I am having dinner company, I can spend time with them while this delicious dish is cooking. Very little mess in the kitchen as well.
This is Mari again, that should have been 5 STARS!!! Please fix it or let me edit. It was a great recipe.
Delish!! My husband has made several “that stuff was good” comments over the past couple of days of leftovers!!
Ok, I HATE when a review isn’t the true recipe but I have excuses so forgive me. I miss read sun dried tomatoes, truth! May have been because I have an abundance of Italian marconi sweet giant red peppers. I dry roasted over open flame. Then, I didn’t have spinach, just frozen so opted out. I used your suggested heavy whipping cream that was getting a little old I felt, made the adjustments and it all turned out oh so yummy!
I gave the chicken breasts a really nice carmalized sear, onions too, easy on the garlic no want to burn. I probably spent to long on the prep, but it was worth every minute for all that great flavor! Fresh grated parm, a little more just because….. into the pot….going to make this again! Thank you for the recipe!
My wife and I have made this several times and it is an excellent, easy meal. We like to get 2 meals so we use 8 boneless, skinless chicken thighs, 2 onions & 3 lge garlic cloves, minced. We also add 1 1/2 tsp Kosher salt. Keep everything else the same. Depending on how much time we have, we found you can put all the onions and garlic on the bottom of the crock pot without sautéing but it is better if they are sautéd. We found it works better for the second meal if we don’t add the spinach to the pot. We plate some spaghetti, add spinach on top of the spaghetti, and add 2 thighs and some sauce on top of the spinach to wilt it. For the 2nd meal, we reheat in the microwave and do the pasta, spinach, thighs on top again.