Crockpot Tuscan Chicken
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When you want a no-fuss dinner, make crockpot Tuscan chicken! The slow cooker does all of the hard work, and you get delicious Italian chicken with minimal prep time!
Set-it-and-forget-it recipes like Tuscan chicken are such a time saver, especially during a busy week! For moms, this is a big deal! You can go about your day without needing to worry about making dinner when you get home.
You can turn just a few simple, wholesome ingredients into something rich and delicious after just a few hours in the crock pot.
It’s incredibly easy. Just season the chicken breast, mix it with the other ingredients, pour, and press start! There are no complicated steps. Not only that, but the flavors are perfectly balanced. The flavors of lean chicken breast with a rich and creamy Italian sun-dried tomato sauce tastes like a restaurant meal!
It’s great for meal prep, too. The leftovers, if you have any, reheat beautifully, making crockpot Tuscan chicken the perfect make-ahead meal!
Happy Kitchen Secrets
Here are my most important mom tested cooking tips for making Tuscan chicken in a crock pot! I’ve made this countless times to save you from a failed attempt.
- Save money by using homemade Italian seasoning. It’s just a combination of a few Italian spices.
- For the creamiest sauce, use full-fat coconut milk or heavy cream. Lite coconut milk will make the sauce thinner. To thicken the sauce, you can mix 2-3 teaspoons of cornstarch with a splash of water and stir it in 15–20 minutes before serving.
- Add the spinach last. By stirring in the fresh spinach just before serving, it keeps its vibrant green color and also prevents it from overcooking.
- Adjust seasoning to taste. Make sure to taste the finished dish, then adjust the salt and pepper if you think it needs it.
Instant download of our tips to cook the best chicken!
Ingredient Notes and Substitutions
You only need a few simple ingredients to make this dinner. This is a dairy-free Tuscan chicken recipe, but there are substitutions if you want to make a traditional cream sauce.
- boneless skinless chicken: I recommend using boneless and skinless chicken breasts or thighs for this recipe,.
- nutritional yeast: This ingredient has a nutty, cheesy flavor, and it’s dairy free, so it’s a great substitute for grated or shredded Parmesan cheese.
- coconut milk: I prefer full-fat coconut milk for a really rich sauce. If you don’t need your meal to be dairy free, you can substitute it with heavy cream or half & half.
- red pepper flakes: This adds a little bit of spicy heat to balance the creamy sauce.
Make it kid friendly: Feel free to tone down the spiciness by leaving out the crushed red pepper flakes.
How to Make Crockpot Tuscan Chicken
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Season the chicken with Italian seasoning, salt, and black pepper.
- Place the chicken breasts in the crock pot, then add the minced garlic, sun-dried tomatoes, and red pepper flakes over them.
- Mix the sauce: In a small bowl, whisk together chicken broth, nutritional yeast, and coconut milk. Pour over the chicken.
- Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and cooked to an internal temperature of 165°F.
- Stir in the spinach during the last 10 minutes of cook time. If you add it any earlier than that, it tends to turn to mush.
- Serve hot with some pasta, dairy free mashed potatoes, or cauliflower mash!
Tuscan Chicken Recipe FAQs
Transfer any leftovers to an airtight container and keep them in your refrigerator. Be sure to use them up within 4 days.
Absolutely! This dish holds up very well. You can make it a day or two ahead and reheat it in a skillet on the stovetop, in a 350°F. oven, or in the microwave.
Yes, the Italian chicken breasts are freezer friendly. When it is finished slow cooking, let the dish cool completely, then transfer it to freezer-safe containers or zip top freezer bags. It freezes well for about 2 months. Thaw in the fridge overnight before reheating.
Sides That Go Well With Italian Chicken
Because this dish is rich and full of vegetables and lean protein, you really don't even have to serve anything else with it! But, it's extra delicious served over rice, pasta, or mashed potatoes
My family really likes Tuscan chicken with a side of air fryer roasted sweet potatoes and a basket of homemade focaccia bread.
Other Crockpot Chicken Recipes
If you love easy slow cooker meals, be sure to check out:
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Crockpot Tuscan Chicken
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- ½ cup chicken broth
- ¼ cup nutritional yeast
- 1 cup canned coconut milk full-fat for creaminess
- 1 cup fresh spinach
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
Instructions
- Season the chicken with Italian seasoning, salt, and black pepper.
- Place chicken in the slow cooker and top with minced garlic, sun-dried tomatoes, and red pepper flakes.
- Mix the sauce: In a small bowl, whisk together chicken broth, nutritional yeast, and coconut milk. Pour over the chicken.
- Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender.
- Stir in spinach during the last 10 minutes of cooking until wilted.
- Serve hot with steamed green beans or cauliflower mash!
Notes
- This is not a classic Tuscan chicken recipe. The sauce is dairy-free, so while still delicious, it's a bit thinner. Use full-fat coconut milk (or heavy cream) for the creamiest sauce. Lite coconut milk will make the sauce thinner.
- To thicken the sauce, you can mix 2-3 teaspoons of cornstarch with a splash of water and stir it in 15–30 minutes before serving.
- You can save money by using homemade Italian seasoning.
- Add the spinach last. Stirring the fresh spinach in right before serving keeps the vibrant green color and prevents it from overcooking.
- Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave.
Nutrition
2025 Update: This recipe is still a family favorite and has been updated to simplify the cooking instructions and add extra cooking tips for our readers. We hope you love it as much as we do!
Would it be safe to use frozen (NOT thawed) chicken for this recipe and if yes, how would I need to alter the recipe for it to cook thoroughly, etc.?
Hey Tamboliya! Yes, you can use frozen chicken breasts for this recipe. Just add an extra 1-2 hours to the cooking time (so aim for 5-6 hours on low or 3-4 hours on high). Make sure the internal temperature reaches 165°F before serving. The chicken will release more liquid as it thaws, so you might want to reduce the broth slightly or let it cook uncovered for the last 30 minutes to thicken the sauce. Hope that helps!