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 don’t usually comment on recipes even when I like them but this was absolutely fabulous! The only thing I did differently was add a little more parm and about a teaspoon of minced garlic. Served it with bow tie pasta. This is truly restaurant quality. Will make this again and again.
So glad to find this keeper
When I made this, I also added mushrooms. It was so delicious! I served it with garlic mashed potatoes, green beans with sundried tomatoes & feta cheese on top, and a homemade Caesar salad. Tuscan at it’s best. Great recipe.
Can I substitute large shrimp for the chix breast? Adding them way later in the cooking process?
If I double the recipe, how much time will it take in the crock pot on low? Thanks!
I see most of these comments were made up to 2 years ago, but hopefully this will help someone. I make this recipe at lase 5-6 times a year and LOVE IT! I make it almost always exactly as above. The only things I ever do different are: sometimes I don’t brown the chicken first, it takes maybe 30 minutes longer to cook, but turns out great. If you only have frozen chicken, plan on an extra hour or so cooking time. In regard to the sun dried tomatoes, my hometown market is very small and never has them, but they do have roasted red peppers (bells) in a jar and I took a chance the first time I made this and used them, just drain them and cut them up as they come in large strips. DELICIOUS!!! I’ve never had it with the tomatoes, so I really have nothing to compare it with but, my husband and I both love it. Last thing, I always use 4-5 large breasts and add a third jar of sauce because we like a lot of sauce. P.S. Take the extra time and effort and grate your own parmesan, it makes all the difference.
I accidentally added the spinach when I mixed everything in the Alfredo sauce. Is that ok? 🙁
Just made this tonight and it was amazing! I just bought a new All Clad slow cooker and it’s the 2nd recipe I have made in it – been looking for new recipes and this one fit the bill! I have a browning function, so I browned the chicken (used 6 chicken breasts) first then poured the sauce over and slow cooked on low for 4 hours. Found the right sun dried tomatoes and they really plumped up nicely and added great flavor. I had forgotten the cheese, so I added it before the spinach. Served with linguine as a pasta, and spaghetti squash as a healthier option then served with a salad. I have never commented on a recipe before and felt this was an absolute winner! This is so good, my husband commented it could be on a restaurant menu! This will be great for serving for company, too – elegant and easy! Thank you so much, Christin – this will be a regular dish in our home!
I forget to take the chicken out, can I put the chicken I. The crockpot frozen and just cook for longer
I made this last night with 8 thinly sliced boneless, skinless chicken breasts. It was a hit! The chicken was tender and not dry. There was plenty of sauce. Everyone had two chicken breasts and were hoping for leftovers. I will be making this again. Super easy and very tasty! Thanks for sharing the recipe!
My local grocery store did not have Sundried Tomatoes, but they DID have Sundried Tomato Alfredo Sauce! Has anyone used this sauce before? If so, how did it turn out using it vs the actual Sundried Tomatoes?
That sauce is really good & I use it frequently on tortellini, but it’s something that should really be used on its own & not with more stuff mixed into it. My grocery stores only carry the sun dries tomatoes in a jar packes in olive oil, so that’s what I use. I just use a fork to get them out of the oil & let them rest on a plate for a minute to drain the excess oil off before adding them to the sauce mixture. The finished product had never come out oily at all. I also suggest not buying the whole tomatoes, because they are tough & can get really over-powering with the flavor as well. I buy the julienne cut ones & they are perfect. All of my grocery stores carry the jarred tomatoes & there are several brands & styles, so you should be able to find that kind at least. Good luck!