Slow Cooker Tuscan Chicken Recipe
Unlike most slow cooker recipes, this Tuscan chicken takes under 3 hours to make! That’s right – no waiting around for hours on end while the kitchen smells like delicious food and your stomach growls. As far as slow cooker recipes go, this is a quick one. And don’t worry! Just because it’s quick doesn’t mean it’s not incredibly delicious. This dish is intensely Italian flavored, creamy, and undeniably satisfying. Even the pickiest eaters at your table will be begging for seconds of this chicken and pasta dinner! If you love Italian food as much as I do, you’ve certainly come to the right place. Be sure to try my Baked Ziti with Chicken Parmesan, Chicken Carbonara, and Tuscan Stuffed Chicken!
How to make Creamy Tuscan Chicken in a Crockpot
Always use a meat thermometer to check the temperature of the chicken before serving. If the thermometer reads at least 165°F, the chicken is safe to eat! To reheat, I recommend popping everything back in the Crockpot on the high setting. Stir every 10 minutes or so until it’s thoroughly heated up! When you slice the chicken, also double check that there are no pink areas. If there are, place the chicken back in the Crockpot and cook it until the meat it completely white. This Crockpot Tuscan chicken recipe is an easy weeknight dinner that never disappoints. It’s a creamy Italian dish that is pretty much perfection! Linguine, spaghetti, and even bowtie pasta are all examples of pastas that work well with this recipe.
More Slow Cooker Chicken recipes we love
Slow Cooker Chicken Enchilada Soup Slow Cooker BBQ Chicken Drumsticks Slow Cooker White Chicken Chili Slow Cooker Chicken Fried Rice
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
title: “Crockpot Tuscan Chicken Recipe” ShowToc: true date: “2024-10-09” author: “George Garland”
Why We Love This Crockpot Tuscan Chicken Recipe
Crockpot Chicken is always a breeze. I love that adding this delicious sauce just takes things up a notch.
Creamy. Heavy cream melds with a chicken broth base to create a rich sauce that keeps the chicken moist. Cheesy. Parmesan cheese adds an umami flavor and great texture. Flavorful. Garlic, Italian seasoning, sun-dried tomatoes, spinach, and fresh herbs create a delectable sauce.
Variations
I love to toss in some garlic powder to enhance that garlicky flavor even more! Onion powder also adds a pretty nice flavor. When I want to make things a little spicy, I sprinkle in some crushed red pepper flakes for an added spicy kick.
How to Store and Reheat
Once cooled to room temperature, leftover Tuscan chicken will stay fresh in an airtight container in the fridge for up to 3 days. I reheat in the microwave for 30 seconds at a time until warmed all the way through.
Serving Suggestions
I serve with a side of your favorite pasta, such as fettuccine or spaghetti. I have found that rice and mashed potatoes also do the trick! I want something that will catch all of that creamy sauce so not a drop goes to waste.
More Tuscan Chicken Recipes To Try
Classic Tuscan Chicken Crockpot Tuscan Chicken Soup
How to Make Crockpot Tuscan Chicken Step by Step
Season the Chicken: Spray your crockpot insert with nonstick spray. Add 4 boneless, skinless chicken breasts and sprinkle them with 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Add the Liquid: Add 8.5 ounces (1 jar) of drained and chopped sun-dried tomatoes and ½ cup of low-sodium chicken stock. Cook the Chicken: Cook on high for 4 hours or until the chicken is cooked through, then remove the chicken from the crockpot and set aside. Make the Sauce: To the crockpot, whisk in 1 cup of heavy cream and ½ cup of freshly grated Parmesan cheese. Stir in 1 cup of baby spinach and cook until wilted. Return the chicken to the crockpot to re-warm. Serve with fresh parsley or basil.
