CrockPot Tuscan garlic chicken is a rich, creamy, and flavorful dish featuring tender slow-cooked chicken in a luscious garlic Parmesan sauce with sun-dried tomatoes and spinach. This easy, one-pot meal is perfect for busy weeknights, offering a restaurant-quality dinner with minimal effort.
Why You’ll Love This Recipe
- Easy slow-cooker meal – Just dump, set, and forget!
- Rich and creamy – A velvety garlic Parmesan sauce coats every bite.
- Perfect for meal prep – Great for leftovers and reheats beautifully.
- Family-friendly – A comforting and delicious meal everyone will love.
- Pairs well with multiple sides – Serve over pasta, rice, or mashed potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Garlic (minced)
- Sun-dried tomatoes (chopped)
- Spinach (fresh)
- Chicken broth
- Heavy cream
- Cream cheese
- Parmesan cheese (grated)
- Italian seasoning
- Salt and pepper
- Red pepper flakes (optional for spice)
- Olive oil or butter
Directions
- Prepare the slow cooker – Lightly grease the CrockPot with olive oil or butter.
- Season the chicken – Sprinkle chicken with salt, pepper, and Italian seasoning, then place in the CrockPot.
- Add the flavor base – Top with minced garlic, sun-dried tomatoes, and chicken broth.
- Slow cook – Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
- Make it creamy – Stir in heavy cream, cream cheese, and Parmesan. Cook for another 10-15 minutes until smooth and creamy.
- Add spinach – Stir in fresh spinach and let it wilt in the sauce for 5 minutes.
- Serve and enjoy – Spoon over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and red pepper flakes if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 10 minutes
- Cook time: 4-6 hours (low) or 2-3 hours (high)
- Total time: 4-6 hours 10 minutes
Variations
- Low-carb/keto option – Serve over cauliflower rice or zucchini noodles.
- Extra veggies – Add mushrooms, bell peppers, or cherry tomatoes.
- Spicy version – Increase red pepper flakes or add chopped jalapeños.
- Dairy-free alternative – Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Protein swap – Use turkey breast or shrimp instead of chicken.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat, adding a splash of broth or cream to maintain creaminess.
FAQs
Can I use frozen chicken?
Yes, but increase the cooking time by 1-2 hours and ensure the chicken reaches an internal temperature of 165°F (75°C).
What’s the best chicken cut to use?
Chicken thighs stay juicier, but breasts work well too.
Can I make this in an Instant Pot?
Yes! Cook on Manual/Pressure Cook for 10 minutes, then stir in the cream, cheese, and spinach.
How do I thicken the sauce?
Let it cook uncovered for a few minutes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich. Add a little butter for extra creaminess.
Is this dish gluten-free?
Yes! Just be sure to serve it with gluten-free sides.
Can I make this ahead of time?
Yes! Prepare everything and refrigerate overnight, then cook as directed.
What can I serve with this dish?
Pasta, rice, mashed potatoes, roasted vegetables, or crusty bread all work well.
How do I prevent the dairy from curdling?
Use room-temperature cream and add it at the end of cooking, stirring gently.
Can I use fresh tomatoes instead of sun-dried?
Yes! But sun-dried tomatoes add more depth and concentrated flavor.
Conclusion
CrockPot Tuscan garlic chicken is a creamy, comforting, and flavorful dish that’s perfect for an easy yet elegant meal. With minimal prep and maximum taste, this slow-cooker recipe is sure to become a family favorite. Try it tonight and enjoy a rich, satisfying dinner with no stress!
Print
CrockPot Tuscan Garlic Chicken
- Prep Time: 10 minutes
- Cook Time: 4-5 hours (Low) / 2-3 hours (High)
- Total Time: 4-5 hours
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-inspired
Description
This CrockPot Tuscan Garlic Chicken is a creamy, flavorful, and comforting dish made with tender slow-cooked chicken, sun-dried tomatoes, spinach, and a rich garlic Parmesan sauce. It’s an easy, set-it-and-forget-it meal that pairs perfectly with pasta, rice, or mashed potatoes!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tbsp olive oil (optional, for searing)
For the Sauce:
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard (for extra depth)
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 cups fresh spinach
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
Step 1: Prepare the Chicken
- Optional Step: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2 minutes per side to lock in flavor.
Step 2: Slow Cook the Chicken
- Place the chicken in the CrockPot.
- Add garlic, sun-dried tomatoes, chicken broth, Italian seasoning, paprika, salt, and pepper.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender.
Step 3: Make It Creamy
- Stir in heavy cream, Parmesan, Dijon mustard, and red pepper flakes.
- Add spinach and let it wilt for 5–10 minutes.
Step 4: Thicken the Sauce (Optional)
- If a thicker sauce is desired, mix cornstarch with water and stir it in. Let cook for 5–10 minutes until thickened.
Step 5: Serve & Enjoy
- Serve warm over pasta, rice, or mashed potatoes. Garnish with extra Parmesan and fresh basil.
Notes
- Lighter Option: Swap heavy cream for half-and-half or coconut milk.
- Dairy-Free Version: Use coconut cream and nutritional yeast instead of Parmesan.
- Storage: Keep leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat.