Slow Cooker Creamy Tuscan Chicken is the richest, creamiest crockpot meal you will ever eat. And it is so simple to make.
Creamy Tuscan Chicken has an ample amount of creamy, thick sauce that tastes great served over pasta or mashed potatoes.
Just look at those chicken breasts drowning in all that sauce!
The chicken cooks up super tender and moist.
Ingredients
A couple of jars of alfredo sauce are used for the sauce. Sun-dried tomatoes, Italian seasoning, Parmesan cheese, and red pepper flakes add lots of flavor. At the end a bag of baby spinach gets mixed in. Not only does it add some color, but also some good nutrition.
Can I Use Chicken Thighs?
Yes, boneless, skinless chicken thighs can be used instead of breasts. They will need to cook slightly longer.
Equipment Needed
You will need a 6-quart or larger slow cooker for this recipe. I love to use the Hamilton Beach 6-Quart Programmable Slow Cooker. It is relatively inexpensive and well made.
What To Serve with Tuscan Chicken
This easy slow cooker chicken recipe is great served over mashed potatoes, white rice, or pasta with a garden salad with Creamy Italian Dressing. Pepperoncini Garlic Bread also goes great with it.
How To Store
Will keep in an airtight container in the refrigerator for 4 days. reheat in a microwave. Can be frozen for up to 2 months.
Slow Cooker Creamy Tuscan Chicken is one of my favorite crock pot meals ever. Try it and I think you’ll find it becomes a regular in your dinner rotation!
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How To Make Slow Cooker Creamy Tuscan Chicken Video
Slow Cooker Creamy Tuscan Chicken
Equipment
Ingredients
- 1 tablespoon butter
- 4 boneless, skinless chicken breasts
- salt and pepper
- 2 (15-ounce) jars Alfredo sauce with roasted garlic
- 2 (3-ounce) packages slivered sun-dried tomatoes,, NOT in oil
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 (5-ounce) bag baby spinach leaves
Instructions
- Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.
- Place chicken in a lightly greased 6-quart slow cooker.
- In a medium bowl mix together alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes.
- Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.
- Open slow cooker, mix in spinach. Cover and cook 5 more minutes. Serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted July 2, 2017.
Recipe adapted from Pillsbury.com
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I just noticed I got sun dried tomatoes with olive oil, can I still use or will it not taste the same?
Absolutely delicious! This will become a regular dish in our home.
I am making this dish for my sewing club on Thursday. I am using six chicken breasts instead of four. Wasn’t planning any other changes except maybe adding an extra package of spinach and Sun dried tomatoes. Do you think that will work?
Yes, I think there is probably enough sauce for 6 chicken breasts.
I know you said you used 4 chicken breast- how many pounds did that end up being? Thank you! Can’t wait to try this.
Probably a little over 2 pounds.
Can you cook the noodles in the crockpot with the chicken & sauce ?
Can your use frozen spinach and if so when should it be added?
Yes, defrost it and remove any excess liquid and add it maybe 15 minutes before the end of cooking time.
This is incredible!! So easy and extremely flavorful. Reminds me of a dish served at the Olive Garden.
So happy you liked it Jess!! 🙂
I made this recipe last night to feed my family of 5. I used FROZEN chicken breast, followed the recipe and cooked on low for 6hrs, turned out great! I buy meat in bulk, then freeze for meals so it was more convenient to cook frozen and it worked just fine. I used 3 breasts instead of 4 and I also only used 1 bag of sundried toms. I served it with angel hair pasta and garlic bread. It was delicious. My kids liked it to! There was plenty of food with left overs for work the next day! 😉
Forgot to mention I skipped on the red pepper flakes, kids don’t like spicy! I used Newmans Roasted Garlic Alfredo sauce.
I have this in the crockpot now…smells wonderful. I made a homemade sauce and added in sauteed mushrooms and I am going to top with crumbled bacon. Thanks for the recipe.
One of the ingredients call for crushed red pepper flakes, does that mean the HOT pepper flakes?