Crockpot Tuscan Chicken
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When you need a no-fuss dinner, make crockpot Tuscan chicken! The slow cooker does all of the hard work, so you get a satisfying meal with minimal prep time!
Instant download of our tips to cook the best chicken!
Why This Recipe is a Must-Make
Making set-it-and-forget-it recipes like Tuscan chicken in a slow cooker is such a time saver. For busy moms, that is a big deal! You can go about your day without needing to make dinner when you get home.
You can turn just a handful of simple, wholesome ingredients into something rich and delicious after just a few hours in the crock pot.
It’s incredibly easy. Just season, mix, pour, and cook! There are no complicated steps. Not only that, but the flavors are perfectly balanced. The combo of lean chicken breasts with a rich and creamy sun-dried tomato sauce tastes like something from a restaurant!
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. Use my Italian seasoning recipe.
- 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.
- Add the spinach last. Stirring the fresh spinach in right before serving keeps it a vibrant green color and prevents it from overcooking.
- Adjust seasoning to taste. Make sure to taste the finished dish and adjust the salt and pepper if needed before serving.
Ingredient Notes and Substitutions
You only need a few simple ingredients to make this dinner. I created 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, 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 the richest, creamiest sauce. If you don’t need it to be dairy free, feel free to substitute it with heavy cream or half & half.
- red pepper flakes: This adds a little bit of spicy heat to balance the creamy sauce. You can use less or even leave it out if you want.
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 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 some pasta, dairy free mashed potatoes, or cauliflower mash!
Crockpot Tuscan Chicken Recipe FAQs
Transfer any leftovers to an airtight container and store them in the refrigerator. They will last for 3-4 days.
Absolutely! This dish holds up very well. You can make it a day or two ahead and reheat it on the stovetop or in the microwave.
Yes, you can freeze it. Let the dish cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 2 months. Thaw in the fridge overnight before reheating.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
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!
Other Chicken Recipes for a Crockpot
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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!