Tuscan Chicken Crockpot
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If you’re looking for a foolproof Tuscan chicken crock pot recipe, you’ve come to the right place. As someone who loves busting out the crockpot to do the work for me, I’ve perfected this recipe so every step ensures tender chicken in a rich and creamy sauce with Italian flavors.
Whether you’re meal prepping for the week or need a reliable dish to impress with minimal effort, this Tuscan chicken crockpot recipe is one you’ll come back to for years to come. It’s as dependable as it is simple to make.
My family loves this recipe for its bold flavors and deliciously creamy sauce. I also love how easy it is – there is no pre-searing of the chicken breasts or sauteing of veggies: just dump everything into your pot, and away you go. Dinner does not get any easier than this!
You’ll love this Tuscan chicken crockpot recipe
Are you dreaming of a boldly flavored dinner with a deliciously creamy sauce? Your dreams can come true with virtually no effort on your part.
While it looks impressive, this is easily a weeknight dinner meal.
There is no pre-searing chicken breasts or sautéeing veggies in this recipe. Just pop everything into your pot, and away you go. Dinner doesn’t get any easier than this.
Tuscan chicken crockpot variations
If you want to clear out the fridge or add some extra layers of flavor, this recipe allows for easy variations. Here are some of my favorite ways to mix it up:
- Chicken thighs: If that’s what you have in the fridge, use ‘em! Go for boneless and note that cooking times may vary.
- Pesto: Add a dollop of regular pesto or pesto rosso (red pesto) to enhance the flavor profile.
- Spice it up: A pinch of red pepper flakes or cayenne adds some heat.
- Tuscan chicken pasta: Boil your favorite pasta or gnocchi, then ladle the creamy chicken over top to turn this into a pasta dish.
- Veggie boost: Add some sauteed mushrooms, roasted red peppers, or diced zucchini.
- Briney boost: Add some black olives or capers for extra tang.
What to serve with crockpot tuscan chicken
This creamy Tuscan chicken sauce is so delicious that you’ll definitely want something to pour it over. We love it with some perfectly cooked basmati rice or some cauliflower rice.
You can also make some no yeast bread with herbs and cheese and use it to mop up the sauce. Yum!
Add veggies with some easy roasted Italian cauliflower or arugula and wild rice salad.
How to store crockpot Tuscan chicken
Once it’s cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days, reheating it gently on the stovetop. You can also freeze it for up to three months and thaw it in the fridge the day before you intend to enjoy it.
Tuscan Chicken Crockpot Recipe
Ingredients
- 4 boneless chicken breasts
- ½ teaspoon EACH: salt and pepper
- 4 cloves garlic (minced)
- 1 cup quartered marinated artichoke hearts
- ¾ cup chopped sun-dried tomatoes (preferably in oil)
- ½ cup chicken stock
- 3 cups baby spinach leaves
Cream Sauce
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon EACH: salt and pepper
Instructions
- Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, and chicken stock and stir the pot.4 boneless chicken breasts, ½ teaspoon EACH: salt and pepper, 4 cloves garlic, 1 cup quartered marinated artichoke hearts, ¾ cup chopped sun-dried tomatoes, ½ cup chicken stock
- Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready.
- When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top.3 cups baby spinach leaves, 1 cup heavy cream, ½ cup grated parmesan cheese, ½ teaspoon EACH: salt and pepper
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Love it! Will definitely make more than once.
I’m so glad you loved it! 😊 Thanks so much for making it and for taking the time to leave a note — I love hearing it’s one you’ll make again!
Delicious!!! I did sub evaporated skim milk for heavy cream and skipped the cheese. The sauce was divine. Making it again today!
I’m so glad you loved it! Even with those swaps, it sounds like the sauce turned out amazing. Enjoy making it again—can’t blame you for a second helping!
This is delicious except 4 hours on high created shoe leather of chicken. Will try again 3 hours on low.
Thanks for letting me know! 4 hours on high can sometimes overcook the chicken if the breasts are small. Switching to 3 hours on low is a great idea—it should keep the chicken nice and tender. I hope your next try is much better!
I love this recipe!!! It’s one of our favorites. And it’s so easy with almost no prep work at all. I have always wondered though, do you recommend draining the artichokes and tomatoes or use their oil/marinade with the chicken stock to cook? It is always bursting with flavors but doesn’t come out as creamy as the pictures or as I expected it to be.
Hi Mikey! I don’t add the oil from the artichokes or tomatoes – although I do save it to use in cooking other recipes as it has tons of flavor. You can always add extra cream if you’d like it creamier!
Super easy to make and delicious! I seared the chicken for a couple minutes (in the oil from the sun dried tomatoes) before adding them to the crockpot and then substituted plant based heavy cream and added about 2 tablespoons of plant based cream cheese. Will definitely be making many times!
I love that you seared the chicken in some of the sun dried tomato oil!
This recipe looks good.
I love this recipe but some the artichokes get tough I use the marinated ones in the jar would the canned ones make a difference?
I always used the marinated ones that comes in glass jars. Some brands are better than others so if you found some that are tough it might be best to try a different brand next time.
Can I put the spinach and cream in at the beginning? I accidentally did…😬
I wouldn’t do it on purpose as the cream may curdle and the spinach will be very very soft. But hopefully it turned out ok!
Hello! Holiday gathering question – can I triple this, 12 breasts in the instant pot or crock pot, and still keep the timing the same? 4 hours on high for the crock pot. Not sure of instant pot timing, what do you advise? Thank you so much!!
As long as you have a big enough crockpot, then it will cook in 4 hours. For an Instant Pot, I would try using the ingredients in our recipe and the timing from this recipe. I hope that helps
Holiday gathering question— can I triple the recipe, 12 breasts, in one 6quart crockpot and will it work alright? 4 hours on high? Thank you so much!!
As long we your crockpot is big enough to hold the ingredients then it will work just fine!
Can I meal prep this and freeze to cook later?
Do you mean freeze the uncooked ingredients? If that’s what you mean, you could pre the ingredients that go into step 1 and freeze those. Cream sauces however can separate so freezing them is a bit risky. I would make that part the day that you cook it.
Busy parent with Celiac here- just made this today and it was so easy and delicious! I had larger-sized chicken breasts, so I sliced them in 1/2 and placed them in the crock pot on high for a little over 2 hours. The chicken came out fantastic! To make life easier, I added quick minute rice on the side and covered it all with the sauce from the crock pot. Yum!
This was the tastiest, richest, most delicious chicken I’ve ever had. I dumped all the ingredients in the pot, oil on the tomatoes and water on the artichokes, and all. My hubby wanted it over noodles, so ziti it was. I lived in Sicily for 3 years and this recipe really lived up to Tuscan fare. Delicioso!!!