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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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 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
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Drain the sun dried tomatoes and set aside.
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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.
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Add the onions to the skillet and cook until just turning translucent.
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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.
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Sprinkle in the Italian seasoning and red pepper flakes.
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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.
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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.
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Serve over pasta or potatoes.
*If you don't have, or don't want to use jarred Alfredo sauce, you can use 1 ½ 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 or make a corn starch slurry that you will add about 45 minutes before serving so it has time to thicken..
RESOURCES TO MAKE this crock pot Tuscan Chicken Breasts recipe and more
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Rachel in Maine
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.
Sue
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
taffi
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
taffi romero
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
Rachel in Maine
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.
Michelle
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.
Jeanne
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.