Crockpot Creamy Tuscan Chicken With Spinach & Sun-Dried Tomatoes – Comforting, Simple, and Flavor-Packed
This is the kind of weeknight dinner that makes life easier without sacrificing flavor. Tender chicken simmers in a creamy garlic sauce with sun-dried tomatoes, spinach, and a touch of Parmesan. It’s rich and cozy, but not heavy.
The crockpot does most of the work while you handle the rest of your day. Serve it over pasta, rice, cauliflower mash, or with crusty bread to soak up every drop.
Crockpot Creamy Tuscan Chicken With Spinach & Sun-Dried Tomatoes - Comforting, Simple, and Flavor-Packed
Ingredients
Method
- Prep the crockpot: Lightly grease the insert or use a liner. Add the diced onion and garlic to the bottom.
- Add chicken and seasonings: Place the chicken on top.Sprinkle with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Scatter the sliced sun-dried tomatoes over the chicken. Drizzle 1–2 tablespoons of the sun-dried tomato oil over everything for extra flavor.
- Pour in broth: Add the chicken broth around the sides so it distributes evenly.Cover the crockpot.
- Cook: Cook on Low for 3.5–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Thighs tend to be more forgiving and can go a bit longer without drying.
- Shred or slice chicken: Transfer the cooked chicken to a plate. Shred with two forks or slice into thick pieces.Keep warm.
- Make it creamy: To the hot liquid in the crockpot, add cream cheese cubes and heavy cream. Whisk until smooth. Stir in Parmesan until melted.If needed, cover and let the residual heat soften the cream cheese for a few minutes before whisking again.
- Add spinach: Stir in the spinach. Cover for 2–3 minutes until wilted.
- Finish the sauce: Return the chicken to the crockpot and stir to coat. Add lemon juice if using.Taste and adjust with more salt, pepper, or Parmesan as needed.
- Serve: Spoon over pasta, rice, mashed potatoes, polenta, or roasted vegetables. Garnish with fresh basil.
What Makes This Recipe So Good
- Hands-off cooking: Everything goes in the crockpot, and a few hours later, dinner is ready.
- Big, restaurant-style flavor: Sun-dried tomatoes, garlic, Italian herbs, and Parmesan create a creamy, tangy, savory sauce that tastes special.
- Versatile serving options: Works with pasta, gnocchi, rice, mashed potatoes, or steamed veggies.
- Great for meal prep: Reheats beautifully and the sauce stays silky.
- Family-friendly: Mild spice, familiar flavors, and easy to customize.
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced (plus 1–2 tablespoons of the oil)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 4 ounces cream cheese, softened and cubed
- 3/4 cup heavy cream (or half-and-half for lighter)
- 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- 1 tablespoon lemon juice (optional, brightens the sauce)
- Fresh basil, chopped, for serving (optional)
Instructions
- Prep the crockpot: Lightly grease the insert or use a liner. Add the diced onion and garlic to the bottom.
- Add chicken and seasonings: Place the chicken on top.Sprinkle with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Scatter the sliced sun-dried tomatoes over the chicken. Drizzle 1–2 tablespoons of the sun-dried tomato oil over everything for extra flavor.
- Pour in broth: Add the chicken broth around the sides so it distributes evenly.Cover the crockpot.
- Cook: Cook on Low for 3.5–5 hours or High for 2–3 hours, until the chicken is tender and reaches 165°F internally. Thighs tend to be more forgiving and can go a bit longer without drying.
- Shred or slice chicken: Transfer the cooked chicken to a plate. Shred with two forks or slice into thick pieces.Keep warm.
- Make it creamy: To the hot liquid in the crockpot, add cream cheese cubes and heavy cream. Whisk until smooth. Stir in Parmesan until melted.If needed, cover and let the residual heat soften the cream cheese for a few minutes before whisking again.
- Add spinach: Stir in the spinach. Cover for 2–3 minutes until wilted.
- Finish the sauce: Return the chicken to the crockpot and stir to coat. Add lemon juice if using.Taste and adjust with more salt, pepper, or Parmesan as needed.
- Serve: Spoon over pasta, rice, mashed potatoes, polenta, or roasted vegetables. Garnish with fresh basil.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally.Add a splash of broth or cream if the sauce thickens too much.
Why This is Good for You
- Protein-rich: Chicken provides lean protein to keep you satisfied.
- Leafy greens: Spinach adds fiber, iron, and vitamins A and K.
- Flavorful fats: A little cream and Parmesan go a long way, helping you feel full and making the dish more satisfying, which can reduce overeating later.
- Balanced meal: Serve with whole grains or vegetables for a well-rounded plate that hits protein, carbs, and fats.
What Not to Do
- Don’t overcook the chicken: Even in a crockpot, chicken breasts can dry out if left for too long. Check for doneness early.
- Don’t add dairy too soon: Cream and cream cheese can separate if cooked for hours. Stir them in near the end, after the chicken is done.
- Don’t skip seasoning: Taste and adjust salt and acid (lemon juice) at the end.It makes all the flavors pop.
- Don’t use pre-shredded Parmesan if you can help it: Freshly grated melts better and tastes richer.
- Don’t overcrowd with extra liquid: The chicken releases juices. Stick to the listed amount of broth or the sauce may be too thin.
Recipe Variations
- Mushroom twist: Add 8 ounces sliced cremini mushrooms at the start for extra umami.
- Thighs over breasts: Swap in boneless, skinless chicken thighs for a richer, more forgiving cut.
- Lighter version: Use half-and-half instead of heavy cream and reduce Parmesan to 1/3 cup. The sauce will be slightly thinner but still silky.
- Gluten-free: The recipe is naturally gluten-free.Serve over gluten-free pasta, rice, or potatoes.
- Keto-friendly: Serve with zucchini noodles, spaghetti squash, or cauliflower mash.
- Herb upgrade: Add fresh basil and parsley at the end for brightness. A pinch of smoked paprika adds warmth.
- Extra heat: Increase red pepper flakes or add a spoonful of Calabrian chili paste to the sauce.
- Tomato-forward: Stir in 2 tablespoons tomato paste with the broth for a richer, slightly sweeter sauce.
FAQ
Can I use frozen chicken?
It’s safer to thaw chicken before slow cooking to ensure it moves through the temperature danger zone quickly enough. Thaw overnight in the refrigerator or use the microwave’s defrost function, then proceed with the recipe.
How do I keep the sauce from curdling?
Add the dairy at the end after the chicken is cooked.
Keep the crockpot on Low while whisking in cream cheese and cream, and avoid boiling the sauce. Using room-temperature cream cheese also helps it melt smoothly.
What’s the best pasta to serve with this?
Short shapes like penne, rigatoni, or orecchiette hold the sauce well. Gnocchi is great too.
If you prefer long pasta, fettuccine or tagliatelle works beautifully.
Can I make this on the stovetop?
Yes. Sear seasoned chicken in a large skillet, remove, then sauté onion and garlic. Add broth and sun-dried tomatoes, simmer, then stir in cream cheese, cream, and Parmesan.
Add spinach to wilt, return chicken to coat, and cook until done.
What can I use instead of cream cheese?
Mascarpone or a splash of heavy cream plus a little extra Parmesan will keep the sauce creamy. For a slight tang, use a couple of tablespoons of plain Greek yogurt at the end off the heat.
Is this spicy?
Only mildly, and that’s optional. Reduce or omit red pepper flakes for a no-heat version, especially for kids.
Can I double the recipe?
Yes, if your crockpot is large enough to allow circulation around the chicken.
You may need an extra 30–45 minutes on Low. Keep the dairy and spinach proportions the same and add them at the end.
How can I thicken the sauce?
Simmer the sauce uncovered on High for 15–20 minutes, or stir in more Parmesan. You can also mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk it in while the sauce is hot.
Wrapping Up
Crockpot Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes delivers big flavor with minimal effort.
The slow cooker handles the hard part while you end up with a silky, garlicky sauce and tender chicken that pairs with almost anything. Keep the pantry staples on hand—sun-dried tomatoes, broth, and Parmesan—and you can make this any night of the week. It’s comforting, crowd-pleasing, and easy to customize to your taste.
