Crock Pot Tuscan Chicken is tender chicken in a creamy sauce with sun-dried tomatoes, spinach, and Parmesan. An easy slow cooker dinner perfect over pasta, rice, or potatoes!Creamy Italian Slow Cooker FavoriteThis Crock Pot Tuscan Chicken is one of those simple Slow Cooker dinners that feels a little fancy but truly couldnt be any easier to make. The ingredients are simple but they come together to create a super flavorful dinner that everyone will definitely enjoy!Frequently Asked Questions: Can I use less chicken? Yes! You can use about 1 pounds of chicken if serving fewer people. The sauce will still be plenty rich and flavorful. What can I add to this chicken dish? You could add some cooked penne at the end and give it a good stir. If you love mushrooms, try adding in some sliced mushrooms in step 2. Can I make this spicy? If you want to bring some heat, try adding in some crushed red pepper flakes. What to serve with Slow Cooker Tuscan Chicken? This creamy Tuscan chicken pairs perfectly with:Pasta (penne, fettuccine, or rotini)Rice or risottoMashed PotatoesGarlic BreadSimple green saladRoasted vegetablesYour go-to favorite salad and steamed veggie works great here. Whats the best way to store leftovers? You can transfer any leftovers to an airtight container and keep them in the fridge for up to 4 days. If you want to freeze leftovers, Id suggest doing so without the spinach and it should keep a better texture for up to 2 months in a freezer safe container. Id add the spinach when you want to reheat it. Whats the best way to reheat leftovers? I prefer to warm up leftovers on the stove top as opposed to the microwave. You can add a splash of broth or cream if you need to help loosen it up. Ingredients Needed: (See Recipe Card Below For The Full Recipe) boneless skinless chicken you can use chicken breasts or tenderloins. Chicken thighs are also another option. garlic powder and Italian seasoning feel free to adjust the seasoning to your preferences.yellow onion dont like onion? Just leave it out or try substituting with a minced shallot.garlic fresh minced garlic always gives the best garlic flavor but if all you want to use is the jarred stuff, then go for it.sun-dried tomatoes these add more flavor than you might realize and gives it that Tuscan flair. Even if you dont ant to eat them, I would still put them in for the flavor they bring to the dish. You could leave them out if you absolutely must but just know you are changing the flavor profile from how this dish is meant to toast. chicken broth use whatever brand you have and prefer. Low sodium chicken broth is always a good option and you can certainly use Homemade Chicken Broth. Some folks like to use white wine as a substitute (I would recommend a Chardonnay.) heavy cream if you want a lighter sauce option, try half and half instead. If you must use milk, you can but your sauce may not come out as creamy and as thick.cream cheese softened and cubed so it melts easier. Dont forget to use these Tips to Soften Cream Cheese Quick.grated Parmesan cheesefresh spinach youre going to add this in at the end so you arent wilting the spinach. If you dont have spinach, you can try kale instead. Again, this is what sets the Tuscan dishes apart from other creamy chicken recipes the sun dried tomatoes and spinach. When you remove these from the recipe, you are changing the intended flavor.cornstarch and cold water these two combined will help thicken everything up. You must use cornstarch here, not flour.fresh basil or parsley this is an optional ingredient that I used for garnishing when servingHow To Make Crock Pot Tuscan Chicken: Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Place in the bottom of a 5-6 quart slow cooker. To the slow cooker add diced onion, minced garlic, and chopped sun-dried tomatoes over the chicken. Pour in chicken broth. Place the cream cheese cubes around the chicken. Cover and cook on low for 46 hours or high for 23 hours, until the chicken is tender (the internal temperature should be at least 165F degrees when ready.) Remove chicken from the sauce. You can leave the chicken whole or cut it up or shred it at this point. to shred or cut if preferred. Whisk the cream cheese into the broth mixture in the crock pot until smooth. Whisk in heavy cream and Parmesan. In a separate small bowl, mix cornstarch with cold water until smooth, then whisk it into the sauce. Add spinach, then cover and cook on high for 1015 minutes until thickened and spinach is wilted.Return chicken to the pot, spoon sauce over the top, and serve topped with fresh basil or parsley.Craving More Recipes?Crock Pot Creamy Italian Chicken PastaTuscan Chicken PastaCrock Pot Creamy Tuscan SoupCreamy Tuscan Sausage Tortellini SoupCrock Pot Marry Me Chicken PrintCrock Pot Tuscan ChickenA creamy chicken dish with a rich white cream sauce with spinach and sundried tomatoes. Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 15 minutes minutesServings 6Calories 426kcalAuthor Brandie SkibinskiIngredients1 teaspoon salt (optional) teaspoon black pepper1 teaspoon garlic powder1 teaspoon Italian seasoning2 pounds boneless, skinless chicken breasts cup finely diced yellow onion3 cloves garlic, minced cup sun-dried tomatoes, drained and chopped1 cup chicken broth8 ounce block cream cheese, softened and cubed1 cup heavy cream cup grated Parmesan cheese1 Tablespoon cornstarch1 Tablespoon cold water2 cups fresh spinachfresh basil or parsley (optional, for serving)InstructionsIn a small bowl combine 1 teaspoon salt, teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Stir together. Season both sides of 2 pounds boneless, skinless chicken breasts with the seasoning mixture. Place in the bottom of a 5-6 quart slow cooker.To the slow cooker add cup finely diced yellow onion, 3 cloves garlic, minced and cup sun-dried tomatoes, drained and chopped over the chicken.Pour 1 cup chicken broth around the chicken breasts. Place 8 ounce block cream cheese, softened and cubed on top and around the chicken. Cover and cook on low for 46 hours or until the chicken is tender and can shred easily (the internal temperature should be at least 165F degrees when ready.)NOTE: Please do not keep opening the lid to check on the progress. Doing this will cause the chicken to take longer to cook and it not being as tender. Just cover and let it cook.Remove chicken from the sauce. You can leave the chicken whole or cut it up or shred it at this point (I prefer to dice it up a bit) Whisk the cream cheese into the broth mixture in the crock pot until smooth.Whisk in 1 cup heavy cream and cup grated Parmesan cheese.In a separate small bowl, mix 1 Tablespoon cornstarch with 1 Tablespoon cold water until smooth, then whisk it into the sauce.Add 2 cups fresh spinach, then cover and cook on high for 1015 minutes until thickened and spinach is wilted. Return chicken to the crock pot, spoon sauce over the top, and serve topped with fresh basil or parsley (optional). NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NOTE: when it comes to cream sauces, it is best to cook on low if possible. You could technically cook this on high for 2-3 hours but depending on the type of slow cooker you have, the edges could potentially burn and the sauce may curdle.NutritionCalories: 426kcal | Carbohydrates: 14g | Protein: 44g | Fat: 21g | Sodium: 1149mg | Fiber: 2g | Sugar: 8g