I’m sharing my Slow Cooker Tuscan Chicken with sun-dried tomato and spinach cream sauce in my One Step Crockpot Meals series, including the surprising pantry ingredient that makes it stand out.

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I stumbled on this Slow Cooker Tuscan Chicken on nights when I want something that feels special but not fussy. Sun dried tomatoes and fresh baby spinach swirl into a sauce that somehow tastes richer than it has any right to be, keeps pulling me back for just one more bite.

I don’t know exactly why it hits every comfort note without being cloying, maybe the tang from the tomatoes or the way spinach softens into the sauce. I serve it to friends who ask for the recipe, and I smile because it’s almost embarrassingly easy.

It’s one of those Dinner Recipes Slow Cooker Crockpot gems.

Ingredients

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Lean protein keeps you full, mild flavor soaks up spices, can dry out if overcooked.
Sun dried tomatoes are tangy, kinda sweet and chewy, pack lots of tomato umami.
Cream cheese makes sauce thick and smooth, adds fat and creamy comfort, not much protein.
Heavy cream gives richness and silkiness, loads calories though, so use with care.
Parmesan adds salty, nutty depth, gives calcium and big umami hit, little lactose.
Spinach brings color, fiber and iron, wilts fast into sauce, tastes fresh not bitter.
Garlic and onion make the savory base, garlic bites, onion sweetens after long cook.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts, about 3 large

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1/2 teaspoon paprika

4 cloves garlic, minced

1 small yellow onion, finely diced

3/4 cup sun dried tomatoes, packed and chopped (oil packed preferred)

1 cup chicken broth

4 ounces cream cheese, softened

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cups fresh baby spinach

1 tablespoon olive oil

1 tablespoon cornstarch (optional)

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Pat the chicken dry and rub all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and 1/2 teaspoon paprika, let sit 5 to 10 minutes.

2. Heat 1 tablespoon olive oil in a skillet over medium high heat and quickly sear the breasts 2 to 3 minutes per side until golden, you dont need to cook through, then transfer them to the slow cooker.

3. In the same skillet add the finely diced onion and cook 3 to 4 minutes until soft, add the 4 minced garlic cloves and cook 30 seconds, stir in the 3/4 cup chopped sun dried tomatoes (oil packed preferred), then pour in 1 cup chicken broth to deglaze and scrape up brown bits for about 30 seconds; pour this mix over the chicken in the slow cooker.

4. Add 4 ounces softened cream cheese torn into chunks, 1 cup heavy cream, and 1/2 cup grated Parmesan to the slow cooker, sprinkle in 1/4 teaspoon crushed red pepper flakes if you want heat, stir gently to combine but dont mash the chicken.

5. Cook on low 3 to 4 hours or on high
1.5 to 2 hours until chicken is cooked through and tender, internal temp should reach 165 F and chicken should shred easily.

6. Remove the chicken to a cutting board and shred with two forks, meanwhile stir the sauce in the slow cooker to fully melt the cheeses; if the sauce is too thin mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir that slurry into the sauce then cook on high 10 to 15 minutes to thicken.

7. Stir in 2 cups fresh baby spinach and the shredded chicken, mix until the spinach wilts and everything is coated, taste and adjust salt and pepper and add extra Parmesan if needed.

8. Finish with 2 tablespoons chopped fresh parsley if using, and serve over pasta, rice or mashed potatoes, if the sauce is too thick loosen it with a splash of chicken broth or reserved pasta water.

Equipment Needed

1. Slow cooker (4 to 6 qt), for the low and slow cooking
2. Large skillet, heavy-bottomed, to sear the chicken and deglaze the pan
3. Chef’s knife and cutting board, for trimming and dicing the onion and tomatoes
4. Measuring spoons and measuring cups, for the spices, broth and cream
5. Instant-read thermometer, to check the chicken hits 165 F
6. Tongs and two forks, to transfer and shred the chicken
7. Wooden spoon or heatproof spatula, for stirring the sauce
8. Small bowl and whisk or fork, to mix the cornstarch slurry if needed
9. Grater for Parmesan and a large serving spoon or ladle, to finish and serve

FAQ

Q: How long do I cook the chicken in the slow cooker? A: Cook on low for about 3 to 4 hours or on high for 1.5 to 2.5 hours, until the internal temp hits 165°F. Bigger breasts may need a bit longer, so check with a meat thermometer, don't just guess.

Q: Can I use chicken thighs or frozen chicken instead? A: Thighs work great, they're more forgiving and you can do low for 4 to 6 hours. Don't cook frozen chicken in the slow cooker for food safety reasons, thaw first.

Q: My sun dried tomatoes are dry packed, not oil packed. What do I do? A: Rehydrate dry-packed ones in hot water for 10 minutes then drain, or add an extra 1/4 cup chicken broth. Oil-packed are tastier but either will work.

Q: The sauce is too thin, how do I thicken it? A: Make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cold water, stir it into the pot and cook on high 10 to 15 minutes. Or remove chicken, shred it, then simmer sauce uncovered to reduce and thicken.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Thaw overnight before reheating. Reheat gently on the stove or microwave in short bursts and stir often so the cream doesn't break.

Q: What's the best way to serve this dish? A: Serve over pasta, rice, polenta or mashed potatoes, or with crusty bread to soak up the sauce. Stir the fresh spinach in at the end so it just wilts, sprinkle parsley and a pinch of red pepper flakes if you want heat.

Slow Cooker Tuscan Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, same weight. Thighs stay juicier and you can cook them the same way, then shred like the recipe says.
Cream cheese: use mascarpone or Neufchâtel 1:1 for a similar creamy tang, or if you’re out of those try 3/4 cup full fat Greek yogurt stirred in off heat so it doesn’t split.
Heavy cream: replace with 1 cup half and half plus 2 tablespoons melted butter for richness, or use 1 cup full fat canned coconut milk to make it dairy free, just know the flavor will shift.
Sun dried tomatoes: swap with 1 cup jarred roasted red peppers, chopped, or about 1 1/2 cups halved cherry tomatoes for a fresher, brighter bite.

Pro Tips

1) Sear right and dont crowd the pan. Get the skillet screaming hot, oil just shimmering, then do a quick sear so you get that brown crust for flavor but dont try to finish cooking the breasts there. Let them rest a few minutes before shredding so they stay juicy, or tent with foil if youre worried they’ll cool down.

2) Use oil packed sun dried tomatoes and save some of that oil. Chop them small so every bite gets tomato flavor. If all you have are dry ones, rehydrate them in a little hot chicken broth for 10 minutes so they plump up and dont pull moisture from the sauce.

3) Stop lumpy cream cheese. Soften and cube it first, or whisk it into a few tablespoons of warm broth before adding to the slow cooker, that way it melts smoothly. If you still get lumps, blitz the sauce briefly with an immersion blender or a whisk, it fixes the texture fast.

4) Control thickness and seasoning at the end. If the sauce is too thin use a cornstarch slurry and cook a bit on high to thicken, or stir in a splash of reserved pasta water for silkiness without dulled flavor. Add the spinach at the very end so it wilts bright green, and taste for salt and acid before serving because slow cooked dishes often need a last minute brightness.