Kitchen notes · a little help before you start
Crockpot Tuscan Chicken recipe
Chicken in a creamy sun-dried tomato sauce is a welcoming sight when dinner is ready. The savory sauce gathers around each breast, with spinach folded in at the end. Spoon it over the chicken as you serve, making sure each helping gets some of the tomatoes.
- Prep
- 10 min
- Cook
- 180 min
- Total
- 190 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American · Italian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Season chicken separately
Mix the chicken's dry seasonings in a small bowl and sprinkle evenly over the breasts before pouring in the cream mixture.
2. Whisk the cream base
Whisk cream, cornstarch, garlic and the remaining seasonings together before stirring in tomatoes and Parmesan for the slow cooker.
3. Check with a thermometer
Cook on low until the chicken's center reaches the listed 165°F, using that check rather than the three-hour estimate alone.
Get to know the ingredients
Drained sun-dried tomatoes
Drain and chop the oil-packed tomatoes before stirring them into the cream mixture, keeping extra oil out of the sauce.
Fresh spinach
Chop the fresh spinach and keep it for stirring in after the chicken has cooked, before the final seasoning check.
Cream and cornstarch
Heavy cream gives the sauce its richness. You can use lighter cream, though the sauce will be thinner.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Crockpot Tuscan Chicken recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir and taste
If the cooked sauce separates, stir until smooth, add spinach and taste the final seasoning before serving chicken with its sauce.
A little more help as you go
A compact slow cooker
The recipe uses a three-to-four-quart slow cooker for the four chicken breasts and their poured-over creamy tomato sauce.
Frozen leftovers need thawing
Thaw frozen portions overnight in the refrigerator before warming on the stove or in the oven until heated through.
A few questions you might have
Can I use chicken thighs?
You can use boneless, skinless thighs in place of the breasts, aiming for about two pounds of meat.
Can I swap the tomatoes?
You can use roasted red peppers in place of sun-dried tomatoes if that is what you have on hand.
Can kale replace spinach?
You can use kale instead of fresh spinach. A separate kale cooking time isn't provided.
How long can I refrigerate leftovers?
Keep the cooked chicken and sauce in an airtight container in the refrigerator for three to four days.
Can the chicken and sauce be frozen?
Freeze the cooked portions in an airtight container for two to three months, then thaw in the refrigerator before reheating.
Any more cooking tips?
This recipe is also on page 143 in the cookbook — find it here. *Serving size will vary depending on the weight of the chicken breasts used. **Some sauce was removed from the slow cooker to show detail. Substitutions : You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat. You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate) Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that’s what you have on hand. Leftovers Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through. To thaw chicken before cooking : To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
