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This Slow Cooker Tuscan Chicken (Creamy Tuscan Chicken) is rich, flavorful, and so easy to make! Tender chicken breasts (or thighs) cook in a creamy garlic Parmesan sauce with sun-dried tomatoes and spinach until perfectly juicy. It’s an effortless slow cooker dinner that tastes like something from a restaurant, and it’s pure comfort food that your family will love.
Updated October 2025 – New photos, nutrition info, and homemade cream sauce option added.
Table of Contents
- Crockpot Tuscan Chicken
- A Viral Slow Cooker Favorite
- What People Are Saying
- Why You’ll Love This Easy Tuscan Chicken Recipe
- Ingredients in Crockpot Tuscan Chicken
- Using Heavy Cream Instead of Alfredo Sauce
- Slow Cooker Creamy Tuscan Chicken Variations
- How to Make Slow Cooker Tuscan Chicken
- Crockpot Tuscan Chicken Storage & Reheating
- How Many Servings Does This Recipe Make?
- More Crockpot Chicken Dinner Ideas
- Slow Cooker Tuscan Chicken Recipe
- Slow Cooker Tuscan Chicken FAQs
Crockpot Tuscan Chicken
Also known as “Slow Cooker Creamy Tuscan Chicken,” this reader-favorite recipe went viral on Reddit and became one of the most-loved dinners on Simply Happy Foodie. I’ve refreshed it with extra tips, and a homemade cream sauce option so you can make it your way!
A Viral Slow Cooker Favorite
When I first shared this recipe, I never imagined it would take off on Reddit the way it did! Thousands of home cooks tried it, shared photos, and called it “restaurant-quality.”
It’s amazing to see how this easy slow cooker meal has stood the test of time!
What People Are Saying
When this recipe went viral on Reddit, here’s what real users said:
“OP wasn’t lying — this was incredible. 10/10 will make again!”
“Made this tonight and the sauce was unreal. The whole house smelled amazing.”
“So easy and restaurant-quality flavor. I served it over fettuccine — everyone loved it!”
Why You’ll Love This Easy Tuscan Chicken Recipe
- Simple but impressive – Looks fancy, but it’s mostly hands-off cooking.
- Creamy, garlicky flavor – A rich Parmesan sauce with Italian herbs and sun-dried tomatoes.
- Flexible – Use jarred Alfredo for convenience or make your own from scratch.
- Family-friendly – Mild, comforting, and always a crowd-pleaser.
- Great for leftovers – The sauce reheats beautifully for lunch the next day.
Ingredients in Crockpot Tuscan Chicken
- Chicken Breasts
- Butter
- Sun-Dried Tomatoes
- Onion
- Garlic
- Italian Seasoning
- Red Pepper Flakes
- Alfredo Sauce (or Heavy Cream and Garlic)
- Parmesan Cheese
- Fresh Baby Spinach
- Salt and Pepper
Using Heavy Cream Instead of Alfredo Sauce
If you’d rather skip the jarred Alfredo, make your own creamy base:
Whisk 1¼ cups heavy cream with 3 cloves minced garlic, salt and pepper, and 1 Tablespoon cornstarch until smooth. Pour it over the chicken in the slow cooker, then continue as directed.
Slow Cooker Creamy Tuscan Chicken Variations
- Add Veggies – Mushrooms or artichoke hearts blend beautifully with the sauce.
- Protein Swap – Try boneless chicken thighs for extra tenderness.
- Low-Carb Option – Serve over cauliflower rice or zucchini noodles.
- Flavor Boost – Stir in a little of the sun-dried tomato oil for depth.
How to Make Slow Cooker Tuscan Chicken
- Brown the Chicken – Heat butter in a skillet over medium-high heat. Sear chicken breasts on both sides until golden. Transfer to your slow cooker.
- Sauté the Aromatics – Add onions to the skillet and cook until translucent. Stir in garlic and sliced sun-dried tomatoes; cook another 1–2 minutes.
- Combine in the Slow Cooker – Add the onion mixture to the chicken. Sprinkle in Italian seasoning and red pepper flakes.
- Add the Sauce – Pour Alfredo sauce (or the homemade cream mixture below) over the chicken.
- Cook – Cover and cook on Low for 3–4 hours or High for 2–3 hours, depending on the thickness of your chicken. Avoid overcooking to keep it juicy.
- Finish the Sauce – Stir in Parmesan until melted, then add spinach. Cover and cook just until wilted.
- Serve – Spoon over pasta, rice, mashed potatoes, or gnocchi. Garnish with extra Parmesan and parsley.
Cooking Tip: To thicken the sauce, stir in 2 teaspoons of cornstarch mixed with an equal amount of cold water about 30–45 minutes before serving.
I like to serve this Tuscan Chicken over linguine or fettuccine, but it’s delicious with any pasta. It’s also great over mashed potatoes, rice, or even gnocchi.
For sides, try broccoli, asparagus, Brussels sprouts, or a simple green salad.
Crockpot Tuscan Chicken Storage & Reheating
- Refrigerate: Store leftover Tuscan Chicken in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.
How Many Servings Does This Recipe Make?
- This recipe makes four servings. If you slice the chicken breasts, you can stretch it a bit further since not everyone will want a whole piece.
- You can also add another chicken breast if you need to serve more people.
More Crockpot Chicken Dinner Ideas
Crockpot Chicken Tortilla Soup
Crockpot Chicken Enchilada Casserole
Slow Cooker Chicken Fajitas
Slow Cooker Marry Me Chicken
Best Slow Cooker Chicken Pot Pie
If you make this delicious Tuscan Chicken in the Crockpot, leave me a comment with a star rating below. I’d love to hear from you!
Slow Cooker Tuscan Chicken
Equipment
Ingredients
- 7-ounce jar Sun Dried Tomatoes, sliced (drained, and some oil reserved)
- 2 Tablespoons Butter
- 4 Chicken Breasts, (or 6 Thighs) boneless/skinless
- 1 small Onion, diced
- 2 large cloves Garlic, minced
- 2 teaspoons Italian Seasoning
- ¼ teaspoon Red Pepper Flakes (or more for spicy)
- 15-ounce jar Alfredo Sauce (with roasted garlic)
To Finish
- ¾ cup Parmesan Cheese (more for garnish)
- 2-3 cups Fresh Baby Spinach
Instructions
Prep
- Drain the sun dried tomatoes and set aside (also reserve some of the oil). Dice the onion, mince the garlic, and have everything ready to go.
Brown the Chicken and Onion
- Heat a skillet on med-high heat and add the butter and about 2 Tablespoons of the sun-dried tomato oil from the jar. Add the chicken breasts and brown both sides. Remove the chicken and place into the slow cooker.
- Add the onions to the skillet and cook until just turning translucent. Use a little more of the sun-dried tomato oil, if needed.
- Optional: Add the garlic and sun dried tomatoes to the onions and cook for 1 or 2 minutes, stirring occasionally (If you don't want to sauté them, just add to the crockpot).
Combine in the Slow Cooker
- Turn off the heat and add onion/sun dried tomato mixture to the slow cooker, over the chicken. Sprinkle in the Italian seasoning and red pepper flakes.
- Pour the Alfredo sauce (or the homemade cream mixture in Notes) over the chicken.
Slow Cook
- Cover and cook on Low for 3-4 hours or High for 2-3 hours (until internal temperature of the chicken reaches 165°F). Actual time will depend on the thickness of your chicken pieces. Don't let it overcook or the meat will be dry.
Finish the Sauce
- When cook time is finished, open lid and remove the chicken to a plate and cover with foil. Then stir in Parmesan and the spinach and close the lid. Let cook for a few minutes in the residual heat, until Parmesan is melted and spinach is wilted/softened.
Serve
- Serve a piece of the chicken with some of the sauce over pasta, rice, cauliflower rice, or potatoes.
Notes
To Thicken the Sauce
You can thicken the sauce a little with extra parmesan cheese and/or make a cornstarch slurry that you will add about 40 minutes before serving so it has time to thicken (equal parts cornstarch and cold water. Start with 2 teaspoons).Using Heavy Cream Instead of Alfredo Sauce
If you’d rather skip the jarred Alfredo, make your own creamy base:Whisk 1¼ cups heavy cream with 3 cloves minced garlic, salt and pepper, and 1 Tablespoon cornstarch until smooth. Pour it over the chicken in the slow cooker, then continue as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Slow Cooker Tuscan Chicken FAQs
Yes! Boneless, skinless chicken thighs work great and stay even more tender in the slow cooker.
If still using the jarred alfredo sauce, simply mix 1–2 teaspoons cornstarch with cold water and stir it in about 45 minutes before serving. You can also add extra Parmesan (see next question if not using jarred sauce).
If you’d rather skip the jarred Alfredo, make your own creamy base:
Whisk 1¼ cups heavy cream with 3 cloves minced garlic, salt and pepper, and 1 tablespoon cornstarch until smooth. Pour it over the chicken in the slow cooker and cook as directed.
Yes! Assemble the ingredients in your slow cooker insert (except the cream or sauce) and refrigerate overnight. Let the crock insert come to room temperature, and add the sauce just before cooking.
Fettuccine, linguine, or penne all work beautifully with the creamy sauce. Gnocchi is really good, too!
Can I use a whole young chicken ?
I would maybe cut it up so the meat all gets in the sauce.
Mad ethis several times. One of my favorites, I add some eggs noodles to the side or under xhicken, so good. Has anyone done this in a instapot?
I am making this for the 3rd time.. but just realized i have no spinach (or asparagus). Any options for something else? (it’s still in the slow cooker for another hour)
kale, steamed broccoli, or just leave it out.
I am making this for the 2nd time today, loved it the first time. Just discovered I used roasted red peppers instead of sun-dried tomatoes the first time, and it was excellent so I am going to stick with the peppers. I used regular alfredo sauce and extra garlic, love that you gave options for all types of sauces. I left the onion out as I am allergic and that’s also why I can’t use jarred roasted garlic alfredo sauce-my local store doesn’t have one without onions in the fine print in the ingredients! I also use closer to 1 teaspoon of the red pepper flakes, I like this a little spicy! Thanks so much for posting the recipe! My favorite thing to serve it over is rice.
Amazing…..my entire family loved it and asked for more. I added mushrooms because we love them & it was even better if that’s possible! Thanks so much
Made this on a camping trip with the grandkids. Kids and Adults loved this, not what they expected while camping, Everyone was so pleased with the way it turned out that they have asked to have it for Sunday dinner too. Ages 4 to 87
Made this on a camping trip with the grandkids. Kids and Adults loved this, not what they expected while camping, Everyone was so pleased with the way it turned out that they have asked to have it for Sunday dinner too. Ages 4 to 87
This is delicious! I made something similar in the crock pot with chicken and alfredo sauce that was terrible. Browning the chicken is a game-changer, as is the browned garlic and the pepper flakes. I left the onion out as I am allergic and this was just great and very flavorful served over rice. I had rice in the fridge and after smelling this cooking for 2.5 hours I didn’t want to wait to make pasta, I wanted to just eat it! 🙂 Yummy, will make again. Like some others I added more spinach than the original recipe called for. Thanks for sharing.
I am making this today for the 2nd time. It is SO good. I first made it with chicken thighs; served it to my neighbors and they absolutely loved it! Today I have no spinach so I am using some asparagus. This definitely is one of my go-to slow cooker recipes.
This was great. I used bone-in thighs and legs instead of breasts and cooked a little longer. I served it with rice the first night and served the leftovers with mashed potatoes. This is definitely a keeper.
I followed the recipe exactly and think it’s a bit of a stretch to say you can get all the prep work done in 15 minutes. I would say a minimum of 25 minutes, even if you buy already sliced sun dried tomatoes. For the person who said her family wasn’t a fan of the Alfredo sauce, I really don’t think they could guess that’s what was used, in the finished dish. Overall, I think it needed some salt and depending on the thickness of the chicken breasts, you may want to keep an eye on it so the chicken isn’t dry. I might make it again, but with a few changes, and additional sauce.