Slow Cooker Creamy Tuscan Chicken recipe has great flavor from 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 slowly. 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 uses a jarred Alfredo sauce, and that is the only 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 you make Slow Cooker Creamy Tuscan Chicken:
I like to serve Slow Cooker Creamy Tuscan Chicken 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.
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Slow Cooker Creamy Tuscan Chicken recipe is a gourmet meal made in your crock pot. Creamy and delicious crock pot Tuscan Chicken is ready
- (1) 7 oz jar Sun Dried Tomatoes, sliced (drained)
- 2 Tbsp Butter
- 4 Chicken Breasts, boneless/skinless
- 1 small Onion, diced
- 1 1/2 tsp Italian Seasoning
- 1/4 tsp Red Pepper Flakes
- (1) 15 oz jar Alfredo Sauce* (with roasted garlic)
- 3/4 cup Parmesan Cheese (more for garnish)
- 2-3 cups Fresh Baby Spinach
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 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.
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.
*If you don't have, or don't want to use jarred Alfredo sauce, you can use 1 1/2 cups of heavy cream and 3 cloves of garlic (pressed or very finely minced). You can thicken the sauce a little with extra parmesan cheese.
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