Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe

I absolutely love how this Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe comes together—it’s the perfect balance of rich flavors and minimal effort. When you’re juggling busy days, having something this comforting and elegant finish itself in the slow cooker feels like a tiny kitchen miracle. Plus, the creamy sun-dried tomato sauce is just bursting with that authentic Tuscan vibe, making any dinner feel a little more special.

From my experience, this recipe works wonders for weeknight dinners or when you want to impress friends without stressing over complicated steps. You’ll find that the slow cooker keeps the chicken tender and juicy, while the sauce stays luxuriously creamy thanks to a neat trick with cornstarch. This Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe is one of those dishes that both my family and guests crave time and again.

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Ingredients You’ll Need

The beauty of this Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe is found in the simple, pantry-friendly ingredients that all come together for a fresh yet indulgent dish. Keep an eye out for quality sun-dried tomatoes and fresh spinach to get the most vibrant flavor.

• Boneless, Skinless Chicken Breasts: I like using breasts for their tenderness and ease, but you can switch to thighs if you want something juicier.
• Salt: Just a pinch helps bring out the flavors perfectly.
• Italian Seasoning: A classic blend that gives it that Tuscan feel without any extra effort.
• Paprika: Adds a subtle warmth and lovely color to the dish.
• Black Pepper: Freshly ground if possible for the best aroma.
• Heavy Whipping Cream: This is what makes the sauce so decadently creamy—don’t substitute if you can help it!
• Cornstarch: A clever trick to thicken the sauce smoothly while it cooks low and slow.
• Garlic (Finely Minced): Garlic is the backbone of so many Italian dishes, and this one is no exception.
• Sun-Dried Tomatoes: These little gems punch up the sauce with a sweet, tangy intensity. I prefer the ones packed in oil for extra flavor.
• Grated Parmesan Cheese: Freshly grated is best! It melts into the sauce beautifully.
• Fresh Spinach (Chopped): Adds freshness and a nice pop of color right at the end for the perfect finish.

Variations

One of the best things about this Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe is how flexible it is—I often tweak it depending on what I have on hand or who I’m cooking for. Don’t hesitate to make it your own!

• Use Chicken Thighs: I switched to thighs once for an extra juicy version, and it was a big hit because they stayed so tender all afternoon.
• Add Mushrooms: Toss in sliced mushrooms for an earthy twist that pairs perfectly with the creamy sauce.
• Make it Dairy-Free: Try coconut cream instead of heavy cream and skip the Parmesan for a non-dairy option that still tastes indulgent.
• Spice it Up: If I want some heat, I sprinkle in crushed red pepper flakes with the seasonings—it adds a great kick without overpowering the dish.

How to Make Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe

Step 1: Season Your Chicken with Care

Start by placing your chicken breasts in the slow cooker, making sure they’re evenly spaced so each piece cooks beautifully. Then, mix together salt, Italian seasoning, paprika, and black pepper in a small bowl and sprinkle this seasoning blend evenly over the chicken. This little step builds the foundational flavors that make this dish shine.

Step 2: Whisk Together the Creamy Tuscan Sauce

In a separate bowl, whisk the heavy whipping cream together with cornstarch, minced garlic, salt, and pepper. This combo ensures a smooth, thick sauce after cooking. Stir in the chopped sun-dried tomatoes and freshly grated Parmesan cheese to give that signature tang and umami burst before pouring everything over the chicken.

Step 3: Slow Cook and Add Spinach

Cover and cook on low for about 3 hours. I always check with a meat thermometer to make sure the chicken reaches 165°F, which means it’s perfectly cooked through. If you notice the sauce separating during cooking, don’t worry—just give it a good stir until it’s velvety again. Right before serving, stir in the fresh chopped spinach to soften it just slightly, keeping that fresh taste and nice color.

Step 4: Taste, Adjust, and Serve

Give your sauce a final taste and adjust the seasoning if needed—sometimes a touch more salt or pepper really elevates the flavor. Then, simply remove the chicken from the Crockpot and spoon that luscious creamy sauce over each serving. This is where I always feel like a kitchen superstar without breaking a sweat!

How to Serve Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley or basil—it adds a pop of color and a fresh herbal note that complements the rich sauce perfectly. Sometimes I’ll even add a little extra grated Parmesan on top just before serving for that extra cheesy touch.

Side Dishes

This Crockpot Tuscan Chicken pairs beautifully with creamy mashed potatoes or buttery polenta to soak up that luscious sauce. For a lighter option, steamed green beans or roasted asparagus bring a nice crisp contrast. My personal favorite is garlic bread on the side to make every last drop of sauce disappear!

Creative Ways to Present

For a special occasion, I like serving this dish over a bed of cooked farro or rice, then topping it with toasted pine nuts for crunch and a drizzle of good-quality olive oil. It turns a humble slow cooker meal into something that looks fancy but still feels homey. Pair with a simple green salad and a glass of white wine for an easy dinner party winner.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The sauce actually tastes even better the next day after all those flavors have had more time to meld. Just be sure to cool it down to room temperature before refrigerating to keep everything fresh.

Freezing

I’ve frozen this recipe several times with great results. Freeze the chicken and sauce in a freezer-safe airtight container or zip-top bag, making sure to remove as much air as possible. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently to keep the sauce creamy and the chicken tender.

Reheating

I reheat leftovers on the stovetop over low heat, stirring occasionally so the sauce doesn’t separate or scorch. If the sauce has thickened too much in the fridge, add a splash of cream or milk while reheating to loosen it back up. Microwaving works too—just heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Crockpot Tuscan Chicken with Creamy Sun-Dried Tomato and Spinach Sauce Recipe has become one of those go-to dishes I always come back to when I want something delicious with minimal fuss. It’s comforting, rich, and so satisfying without requiring hours in the kitchen. If you give it a try, I’m confident you’ll love how easily it turns a simple weeknight into something memorable—trust me, your taste buds will thank you!

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