Three hours on high, or six hours on low. Either way of cooking worked in our testing. The chicken pulls apart easily and the sauce is creamy and perfect for spooning over noodles or rice.
What works for this recipe
Thighs over breasts: Most slow cooker Tuscan chicken recipes use breasts, but we prefer thighs. Thighs handle the long, slow cook without getting stringy. And they stay a little juicier. If breasts are what you have on hand, they will work but won’t turn out as fork tender.
The dairy goes in at the end: If you dump heavy cream in at the start of the cook time, after three to six hours of heat, dairy can break apart and the sauce turns grainy. We add the cream and parmesan to the slow cooker in the last fifteen minutes. The sauce stays smooth and rich and creamy.
Dump and go: 8 ingredients (including seasonings) go into the crockpot and you walk away. Stir in a few more ingredients at the end and you have a full family dinner with minimal effort.
Related -> Check out our Stovetop Creamy Tuscan Chicken
How to make crockpot Tuscan chicken (step-by-step)
What we learned testing this
- Have your starch going when the crockpot is almost ready. Whatever you are serving this over likely takes fifteen to twenty minutes on the stove. Start it when you stir in the dairy so it’s ready about the same time as the rest of the meal.
- Sauce too thin? Mix another tablespoon of cornstarch with two tablespoons of cold water, stir it in, leave the lid off, and cook on HIGH for ten to fifteen minutes. It will thicken up.
- Sun-dried tomatoes from a jar or a bag both work. Oil-packed need to be drained before they go in or the sauce ends up greasy. Dry-pack tomatoes go straight from the bag or roughly chopped.
- Taste before you serve. Parmesan has salt of its own, and most broths come pre-salted, so wait until the cheese has melted in and taste before you reach for the shaker.
What to serve with it
Rice, orzo, egg noodles, polenta, and mashed potatoes all work well as the base for this one. Pick what is on hand.
If we want the same flavor on a stovetop night, Marry Me Chicken Pasta has the same creamy sun-dried tomato with a pasta base, but in a pan on the stovetop instead of the slow cooker.
For a green side, a crunchy cucumber and carrot salad is easy to prep while the chicken finishes on low, or throw together some quick cooking garlickly sauteed asparagus and mushrooms.
Slow Cooker Tuscan Chicken (Creamy, 10-Minute Prep)
Ingredients
- 2.5 lbs boneless skinless chicken thighs, about 8 thighs
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 4 garlic cloves, minced
- 2/3 cup sun-dried tomatoes, roughly chopped, (drain oil first if using oil packed)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp cornstarch
- 3/4 cup grated parmesan
- 5 oz fresh baby spinach
Instructions
- Place the chicken in the slow cooker. Season both sides with salt, pepper, Italian seasoning, and paprika.2.5 lbs boneless skinless chicken thighs, 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, 1/2 tsp paprika
- Add the minced garlic, sun-dried tomatoes, and chicken broth (around the chicken, not over). Stir gently to coat.4 garlic cloves, minced, 2/3 cup sun-dried tomatoes, roughly chopped, 1 cup chicken broth
- Cover. Cook on HIGH for 3 hours or LOW 6 hours, until the chicken is tender and reaches 175°F internal for thighs (165°F for breast).
- Mix together the cream and cornstarch. Remove the lid and stir in the heavy cream mixture and parmesan.1 cup heavy cream, 3/4 cup grated parmesan, 1 tbsp cornstarch
- Add the spinach a handful at a time. Cover and let it wilt for 5 to 10 minutes. Taste and adjust salt.5 oz fresh baby spinach
- Serve over pasta, rice, or orzo. Spoon the sauce generously over the top.
Notes
- Nutrition estimates are per serving and an estimate provided for reader benefit. See our full nutrition information disclosure here.
