Slow Cooker Tuscan Chicken

4.88 from 24 votes

Slow Cooker Tuscan Chicken (Creamy Tuscan Chicken) has tender chicken breasts in a rich, garlicky Parmesan sauce with sun-dried tomatoes and spinach. It’s a creamy, comforting meal that’s easy to make and full of flavor!

Prep Time20

Cook Time4 10

Total Time4 30

Course: Dinner

Cuisine: American, Italian

Keyword: crock pot chicken dinner, crock pot creamy garlic tuscan chicken, crockpot chicken, slow cooker chicken

Servings:

Author: Sandy

Equipment

6 quart Slow Cooker

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