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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Made this tonight and my husband and daughter loved it!! My chicken did shred though even though I did the recommended 4 hours, did Ido something wrong?
This was absolutely fabulous & the easiest meal ever!! I did use sun-dried bruschetta instead as that’s all I had, but I can’t stress enough how phenomenal this was. I added brown rice as a side & it was perfect to soak up the extra juice!
Love, love, love this! So easy and tasty.
My adult children require gluten free – so I tried this for Sunday dinner. It was such a hit, two of the guests wanted the recipe. I did not remove the Chicken but broke it up in the slow cooker prior to adding the spinach. Served over Rice (but pasta would obviously work as well). Yum!
Fantastic recipe! Easy to make! This will be a regular for us!
My daughter made this for me tonight for my birthday. I have to say, honestly, it’s restaurant quality! The sauce was creamy but not too rich, the chicken stayed moist and the flavor was amazing! Paired it with roasted potatoes and asparagus. Devine!
Thank you. Do I double the time if I double the recipe or cook for the same time? Thk u
You can cook it for the same length of time. 🙂
Could you substitute something instead of artichoke?
If you’re not a fan you can simply omit it. 🙂
Could you cook it on low instead of high and if so for how long?
Technically you can cook it on low for 7-8 hours. But the chicken will be VERY tender and will definitely fall apart. But the flavors will be great as long as you’re ok with the texture of pulled chicken. 🙂
Are these full sized chicken breast? Not thin sliced? Approx. how many pounds would this be?
The chicken breasts are about 6-7 ounces each. 🙂
So easy and sooo yummy! I will be making this again.
This is absolutely delicious!!
We had this last week and the family has asked to add this to our regular rotation—might have been their favorite dinner in months. I realized too late that I didn’t have cream, so I made it with “low fat cream” (milk, flour & cream cheese). It was an easy sub and still worked and tasted great. Thanks so much!
Great idea with the cream substitute!
I made this using chicken thighs instead of chicken breast but followed the rest of the recipe as directed. It was a big hit with my entire family.
Do the canned artichokes and tomatoes need to be drained? Thanks
I drain the artichokes and take the tomatoes out of the oil. Don’t throw the oil away though! It’s very flavorful and you can use it for sauteeing other things. 🙂
Made the recipe exactly as written and it turned out well. Will make this one again. Thank you!
Sounds delicious. What sides do you suggest to have with this?
We like it with something to spoon the sauce over – rice, potatoes, or pasta. And a nice big green salad on the side.
Have you tried making this recipe dairy free? What could you use in place of heavy cream
and Parmesan cheese?
While I haven’t tried it, I think my fav trick of using cashew cream would work well to thicken this and make it creamy. You’ll want to mix about 2 tablespoons of store-bought cashew butter with ½ cup of water then use that as a cream replacement. It’ll need a few extra minutes in the pot as it thickens when it’s cooked.
I’m using full fat coconut milk and df parm. It’s macadamia nuts, cashews and nutritional yeast in a food processor!!