Crock Pot Tuscan Chicken
Crock Pot Tuscan Chicken is an amazing dinner that once you make it, you will want it again (and again!). I mean seriously…there is no way that you can go wrong when you decide to go deep into your shelves to pull out your slow cooker for Crock Pot Tuscan Chicken.
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The sight of the Crock Pot Tuscan Chicken sitting perfectly on a dinner plate makes your eyes take in all the lovely colors and creaminess that your taste buds are going to enjoy. Each color on your plate highlights the other colors so well that once you cave into the wonderful creaminess, you will not be able to stop yourself from enjoying seconds of this meal!
Then there is the fresh spinach that is stirred in at the very end of making the dish. It is cooked until it is just wilted enough to retain its glorious bright green color that is beautiful. Between the sight of the deep red dried tomatoes and the creamy homemade alfredo sauce…it is as pleasing to the eye as it is to the palate.
And then you taste it. You taste the tender chicken, the homemade Alfredo sauce, and the freshly grated Parmesan cheese. It is all absolutely lovely, especially combined altogether.
You start the recipe by browning four chicken breast in a skillet with butter and then placing them in a crock pot. While that is cooking, you move onto the next step, which is making an Alfredo sauce. If you’ve never made a homemade Alfredo sauce before it is nothing for you to worry yourself about. That is because this Alfredo sauce has three ingredients: butter, grated Parmesan cheese, and heavy cream. Easy, right? (If you are looking for a super easy cheese grater, this one here is restaurant-certified.)
Melt the butter in a saucepan, then add the cream and simmer the two ingredients for about five minutes until it begins to thicken. Stir in the freshly grated Parmesan cheese until it melts and voila, you have an Alfredo Sauce.
I normally serve the Crock Pot Tuscan Chicken over pasta, but you can serve it over rice as well. Maybe you’re thinking mashed potatoes? It doesn’t matter what you decide to side your slow cooker Tuscan chicken with, the dish is amazing enough on its own to just be made and enjoyed. Crock Pot Tuscan Chicken: easy to make using your slow cooker and it is delicious! It’s what’s for dinner…ENJOY!
PIN IT FOR LATER
Looking For More Delicious Dinner Recipes From Bunny’s Warm Oven, Try These!
Creamy Lemon Chicken Breasts … Sweet and Sour Pork …Mexican Street Corn...Italian Tortellini Soup...Parmesan Crusted Chicken
Crock Pot Tuscan Chicken
- 1 Tablespoon butter
- 4 boneless,skinless chicken breasts
- 1/2 cup sun dried tomato strips, cut into thin strips
- 1/4 cup Parmesan Cheese, grated
- 1 Teaspoon Italian Seasoning
- 1 cup fresh spinach, chopped
Homemade Alfredo Sauce
- 1 stick butter
- 2 cups Parmesan Cheese, grated
- 1 cup heavy cream
- Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 - 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach, 1/4 cup Parmesan cheese and cook another five more minutes. Remove from the crock pot and serve with pasta.
For the Homemade Alfredo Sauce:
- Melt the butter in a medium size saucepan. Add the cream and simmer about 5 minutes until it begins to thicken. Add the Parmesan Cheese , stir until it's melted, remove from the heat.
Looking for more chicken recipes? Try these from other bloggers.Cilantro Lime Skillet Chicken … One Skillet Chicken with Lemon Garlic Cream Sauce
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This chicken is SO GOOD! It is perfect for my keto diet. The chicken fell apart so nicely in the crock pot. I’m thinking of adding some artichokes or mushrooms next time to see how it tastes! Thanks for the recipe!
Thank you Jacey.
Garlic and sauteed baby portabella mushrooms were added to your recipe. The chicken was placed on top of a bed of pearlized couscous and wild rice that was cooked in chicken stock.with butter, lemon, and herbs. A sprinkle of parmesan and fresh chopped basil added extra dimension as a garnish on top. For a side dish I roasted cauliflower in olive oil with pink himalaya sea salt. This was an easy delicious gourmet dinner! Thank you so much for the recipe!
This dish should pair quite nicely with a Chardonnay, Aglianico, Petit Verdot or Sangiovese.
Thank you Keely
This looks so amazingly good! I was looking for new ideas for a crockpot dinner tonight and this looks like a winner 🙂 I have never cooked with sun dried tomatoes (not sure why) but I have had dishes with them in it when I go out to eat so I know I like them. That and I love tomatoes in general.
Looking forward to this tonight!
Thank you Dawn.
I made this for supper last night and it was the best Italian dish I’ve ever made. I didn’t have enough Parmesan so I used part Cheddar cheese and also added sliced mushrooms. It was amazing!
Thank you Sarah
This was the BEST meal I have made in a long while! It was a hit with the whole family! Thank you!
Thank you Brittney
Thanks you, i will cook it for my family 😀 I think it is really good :))
Thank you Yuh
Made this today for my mom’s birthday lunch & it was delicious. I served it over egg noodles, YUM! Nothing but rave reviews! It’s a keeper for sure.
Thank you Vickie
Made for supper tonight over egg noodles. AMAZING!!!
Thank you Vickie
Best Italian dish I have ever made. So easy and definitely will get favs at the fanciest of dinner parties or from the fam on any given weeknight.
Thank you Allie
Oh my goodness!!!! The flavor is so amazing. My whole family loved it. The chicken was so moist and the sauce… can’t.find.words…..
Thank you Rita
This may be a silly question, but the recipe doesn’t say. At what point do you add the spinach?
LOL!! You found it Lynn, it’s the very last thing you stir in before serving!
I prepared this dish for a group of 6, so I increased the recipe by 1/2. It was fantastic and there were raves all around. One person even asked for the recipe because her husband was over the moon about the dish.
Thank you Gale
I was really disappointed in this recipe since it gets so many stars. It’s a pretty heavy sauce with dare I say, too much cheese (I didn’t even know that was possible). If you decide to make this, use shredded parm like the video shows instead of the grated parm listed in the recipe. The whole thing was gritty because the grated cheese doesn’t dissolve the same. The chicken however was very tender being done in the crockpot and we liked that, but I couldn’t get past the gritty texture of the sauce because of the grated parm and in the end, threw the leftovers away.
Im sorry you didn’t enjoy this recipe. Hopefully with the changes you suggested you will like it better.
Fabulous – followed recipe with the exception of using shredded parm cheese.
Will make again.
Thank you Pat!
I just made the sauce, and I am ready to forget chicken and spinach and just make some noodles and cover in this liquid dream! So good!! Really though, I am going to brown the chicken and move forward….lol. Thanks for this recipe! I will just be making this sauce from here on out, for every alfredo recipe. 👌
Wonderful Katrina, thank you so much for taking the time to come back and comment. I appreciate you!
Very good. I used jarred Alfredo and some lemon sauce for chicken because I didn’t have two jars of Alfredo. and doubled the recipe to serve more people. I served it over angel hair pasta, and it was a hit.
Can this recipe be doubled and still taste good in the crockpot?
Kelly I don’t see why you couldn’t double it. Good for you for having a crock pot to hold al the chicken breast!
Recipe is very good. It ended up only needing about two and a half hours in the crockpot though before it reached 165. Only issue I have is that the sauce is very liquidy once it’s done. Anything I can do to make it thicker?
Hi Jamie, the sauce isn’t like a gravy thick, you know what I mean. What you can do is after the ingredients are in the crock pot place a tea towel on the opening of the crock pot and then put the lid on. The towel will help to keep the condensation from the lid dripping into the crock pot. See if that makes a difference.
I liked the taste but it was extremely oily and the 1 cup of sun dried tomatoes kind of took over as far as taste was concerned. I think I will try one more time using less tomatoes and rinsing/drying them first . I would also cook a little less time-were a bit over done imo. Not sure if I just did something incorrectly.
Made this recipe tonight, followed each step perfectly. IT WAS AMAZING!! So much flavor, wow!! Definitely will make many more times.
Wonderful Jessa! This is one of my favorite meals, I’m so happy you loved it!
I love this recipe and have made it three times now. This last time I noticed it didn’t say if we cook on low or high in the crockpot for 4 hours. Thanks.