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 made this tonight for supper and put a few more things in it. I added diced tomatoes with green Chile’s, mushrooms, basil, broccoli instead of spinach. My husband went back for 2nds so I know he really liked it a lot.
I will definitely be making this again.
I made this today and added mushrooms about an hour before it was done. My sauce turned brown.. is that because of the mushrooms, ya think? I was worried about that many sun dried tomatoes in the sauce too. I think next time I would add only one bag of those because there’s a lot in just one bag. Love the simplicity of this recipe tho! Ty!
What are the nutrition facts/macro count for this recipe?
Can I cook this on low all day long in the crockpot?
I am just about to start making this and realized my sun dried tomatoes are in oil. Do you think it will effect it much? Thanks!
I can never find them not in oil, I always just drain them and rinse them well and it still tastes amazing!!
I have a big family and don’t have time to brown the chicken. Would it be okay not to brown them.
I don’t always brown it, sometimes just throw it all in the crockpot and it comes out well. I’m making it tonight however and browned it as I’m trying to cut down on the cook time in the crock pot.
This is one of my family’s favorite dishes. I’ve made it multiple times and I’ve made it several different ways in regards to the chicken…I’ve thrown the chicken in frozen, thawed, browned….perfect every time as long as you adjust cooking time. Sundried tomatoes….the ones without oil, at least where I live, are NOT with the other tomato products. They are, for some wacky reason, near the produce where the minced garlic is, in bags. But I’ve also used the kind in oil , drained and it also turned out perfectly!
Tonight I’m trying the smoked sundried tomatoes!
How long did you slow cook it when it was frozen?
Can i make this in a Dutch oven?
I made this last fall and was distressed because I did not save or print the recipe. This recipe is wonderful! So glad to have found it! Have saved & printed it. Making it for a choir potluck tomorrow!
Great recipe! I didn’t have noodles so I just used white rice.. still fantastic. I also used spinach and broccoli. I wanted to sneak in some more greens. The broccoli mixed with the sauce is really good. Thank you from Oklahoma.
I’ve made this before and LOVED it. But tonight I think I might see how it turns out in the instant pot! Anyone have any ideas?
I don’t have an Instant Pot but plan on getting one soon! Will have to try this recipe in it!
Did you try it in the instant pot and if so, what’s the cooking time and tips?