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A white dish filled with creamy tomato chicken, fusilli pasta, spinach, and topped with shredded cheese; a bowl of grated cheese and a red striped napkin are nearby on a red plate.

Creamy Crock Pot Tuscan Chicken

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Crock Pot Tuscan Chicken is a creamy, comforting dish that’s easy to prepare with minimal effort. Made with tender chicken, garlic, spinach, and Parmesan, it’s perfect for casual family dinners or hosting guests with ease. Enjoy it over pasta or potatoes for a flavorful, crowd pleasing meal that brings people together
Course Dinner
Cuisine American, Italian, Mediterranean
Diet Low Lactose
Keyword chicken, creamy, crock pot, easy
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 servings
Calories 355
Author Gina Dickson

Equipment

Ingredients

  • 2 pounds chicken breasts boneless, skinless (I like to pound my chicken breast thin with a meat mallet. This ensures even cooking, and the flavor infuses into the meat. )
  • 2 teaspoons Italian seasoning store-bought or homemade
  • 1/2 teaspoon onion powder
  • salt to taste
  • black pepper to taste
  • 2 cloves garlic minced
  • 1/2 cup diced Italian flavored tomatoes well drained
  • 1/3 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated, extra for topping
  • 1/2 cup frozen chopped spinach thawed and squeezed very dry

Instructions

Season Chicken and Prepare Crock Pot

  • Sprinkle both sides of the chicken breasts with Italian seasoning, onion powder, salt, and pepper.
    2 pounds chicken breasts, 2 teaspoons Italian seasoning, 1/2 teaspoon onion powder, salt, black pepper
  • Lightly spray the inside of your slow cooker with nonstick cooking spray. Place the chicken breasts in a single layer at the bottom.
    Two raw, seasoned chicken breasts placed inside a white slow cooker, viewed from above against a white background.

Make the Sauce

  • In a bowl, whisk together the chicken broth, heavy cream, minced garlic, drained Italian tomatoes.
    2 cloves garlic, 1/2 cup diced Italian flavored tomatoes, 1/3 cup chicken broth, 1 cup heavy cream
    A white bowl filled with a pale orange creamy liquid, possibly a sauce or soup, placed on a white surface.

Combine and Cook

  • Pour the sauce over the chicken. Cover and cook on high for 3 hours or low for 4 hours.
    A slow cooker filled with raw chicken breasts, diced tomatoes, cream, and herbs, ready to be cooked.

Add Spinach and Cheese

  • During the final 30 minutes of cooking, gently stir in the thawed, drained spinach and the parmesan cheese. Cover and finish cooking.
    1/2 cup Parmesan cheese, 1/2 cup frozen chopped spinach
    Creamy soup with herbs, tomatoes, and spinach topped with shredded cheese in a white slow cooker.

Serve

  • Serve over your favorite cooked pasta, rice, or mashed potatoes.

Notes

Important Prep Tips Before Starting the Recipe:
  • Let the cream sit out for 10 minutes to warm slightly before adding.
  • Thaw and squeeze out all excess water from frozen spinach ahead of time.
  • Pound your chicken breast evenly thin with a meat mallet.
Common Mistakes When Making This Recipe:
  • Using fresh spinach instead of thawed frozen can cause the sauce to turn watery.
  • Overcooking on high for too long may dry out the chicke; stick to 3 hours max on high or go low and slow for 4 hours.
Storage and Reheating Instructions
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat gently in the oven or microwave. Add a splash of broth or cream to bring back the sauce’s creaminess.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 4g | Protein: 37g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 148mg | Sodium: 404mg | Potassium: 724mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2272IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg
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