This Crockpot Tuscan Chicken is a slow cooker recipe made with boneless skinless chicken breasts, sun-dried tomatoes, garlic, Italian seasoning, chicken broth, fresh spinach, heavy cream, and Parmesan cheese stirred in at the end to make a creamy sauce.

The chicken breast comes out tender and pulls apart easily, and the sauce is thick enough to coat pasta or rice without any extra thickening.

Pull this out for a weeknight dinner when you want something that feels a little more put-together without the effort of actually cooking it from scratch on the stove.

It works for family dinner, meal prep, or any occasion where pasta with a creamy tomato-cream sauce sounds right.

I usually serve it over egg noodles or penne and pair it with Creamed Spinach Risotto when I want to lean further into the Italian-inspired direction.

If you’re looking for more slow cooker chicken ideas, these are worth keeping on hand:

• 10+ Best Chicken Breast Crockpot Recipes for Easy, Delicious Meals
• Easy Crockpot Swedish Meatballs
• Pesto Penne Pasta with Zucchini, Green Peas and Basil
• 12 Kid Approved Crockpot Dinners To Make

Ingredients You’ll Need

The key ingredients for this crockpot Tuscan chicken are sun-dried tomatoes and Parmesan, which are what give it its distinctive flavor.

Use oil-packed sun-dried tomatoes if you can (drained well), as they’re softer and more flavorful than the dry-packed kind.

The cream and cheese go in at the very end (they’ll break down in texture if you add them at the start of a long cook).

Important Recipe Notes

• Don’t overcook the chicken breast. Chicken breast goes from tender to dry faster than thighs in a slow cooker. Check it at 4 hours on low. If it pulls apart easily with a fork, it’s done. Don’t let it cook much longer than needed.
• Add cream and cheese at the end only. Dairy and Parmesan added too early will break down in texture and the sauce will look grainy. The last 10 minutes of low heat is exactly right.
• Oil-packed sun-dried tomatoes work best. They’re softer and more flavorful than the dry-packed variety. Drain them well and chop roughly so they’re distributed throughout the dish rather than sitting in large pieces.
• The spinach volume is not a mistake. It looks like an excessive amount going into the pot, but it wilts down to almost nothing within 5 minutes. Stick with the 3-ounce amount.
• Thickening the sauce. If you want a thicker sauce, remove a half cup of the cooking liquid before adding the cream and discard it (or save it for soup). The remaining sauce will be more concentrated.
• Storage. Refrigerate leftovers in an airtight container for up to 4 days. The sauce thickens considerably once cold. Reheat on the stovetop over low heat with a splash of broth to loosen it back to serving consistency.
• Serving note. This also works as a sandwich filling on toasted ciabatta or as a topping for baked potatoes if pasta isn’t on the table.

How to Serve, Store & Customize This Recipe

Serving: Spoon over a bed of egg noodles, penne, or pappardelle so the sauce has something to cling to. Steamed rice works too. Finish with extra grated Parmesan and a few torn basil leaves if you have them. A side of crusty bread for the sauce is rarely a bad call.

Storing: Store leftovers in an airtight container in the fridge for up to 4 days. The cream sauce firms up when cold, so reheat on the stovetop over low heat with a splash of chicken broth to bring it back to a saucy consistency. Not ideal for freezing because of the cream and Parmesan.

Customizing: Add a half cup of artichoke hearts (canned, drained) along with the sun-dried tomatoes for a more layered dish. Swap the heavy cream for half-and-half for a lighter sauce that’s still creamy. A pinch of red pepper flakes adds heat without changing the overall character of the recipe.