Warm, creamy, and impossibly simple, this slow-cooker Tuscan garlic chicken is the kind of weeknight dinner that feels fancy with almost no effort. Boneless chicken simmers in a garlicky tomato broth, then finishes with spinach, cream, and a shower of Parmesan — perfect for busy evenings, casual date nights, or feeding a hungry family. If you enjoy hands-off comfort food, this recipe sits comfortably next to other slow-cooker crowd-pleasers like Crockpot cheddar chicken pot pie tortellini for easy weeknight rotation.
Why you’ll love this dish
This recipe checks a lot of boxes: minimal prep, pantry-friendly ingredients, and a rich, restaurant-style finish without the fuss. It’s creamy but not overly heavy, and the sun-dried tomatoes add a tangy, umami lift that keeps the sauce vibrant.
“A weeknight winner — my family thought it took hours, but I tossed it in the slow cooker before work.” — a reader review
Reasons to make it now:
- Hands-off cooking: throw everything in and walk away.
- Budget-friendly: four chicken breasts and a few staple ingredients go a long way.
- Crowd-pleasing: mild, savory flavors that kids and adults usually love.
- Flexible: easy to pair with pasta, rice, or veggies.
How this recipe comes together
This is a straightforward slow-cooker build: layer the chicken, pour over a garlic-and-sun-dried-tomato broth, and let low heat do the rest. In the final half hour, you stir in spinach to wilt and finish with heavy cream for silkiness. The total active time is mostly chopping and stirring — about 10–15 minutes — and the cooker handles the rest.
What to expect at each stage:
- Browning isn’t required, but you can quickly sear breasts for extra color.
- The aromatics (garlic and Italian seasoning) infuse during the long, gentle cook.
- Adding spinach late preserves its bright color and fresh flavor.
- Stirring in cream at the end thickens the sauce without curdling.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 cup chicken broth (low-sodium preferred) — substitute vegetable broth for a lighter taste
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 3 cups fresh spinach (loosely packed)
- 4 cloves garlic, minced (or 1½ tsp garlic powder in a pinch)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream (for richness; half-and-half can be used but sauce will be thinner)
- Grated Parmesan cheese for serving
Notes: If using dry-packed sun-dried tomatoes, soak briefly in warm water or add a splash more broth to rehydrate. For lower fat, swap half the cream for Greek yogurt stirred in off-heat.
Step-by-step instructions
- Place the chicken breasts in the slow cooker in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour this mixture evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
- About 30 minutes before the end of cooking time, add the fresh spinach and stir gently to combine. Allow it to wilt into the sauce.
- With about 5 minutes remaining, stir in the heavy cream until the sauce is smooth and heated through. Taste and adjust seasoning.
- Serve the chicken hot, spooning the creamy tomato-spinach sauce over each piece and topping with a generous sprinkle of grated Parmesan.
Quick safety note: always use a meat thermometer to confirm chicken is 165°F (74°C), and avoid boiling the cream to prevent separation.
Best ways to enjoy it
This Tuscan garlic chicken is versatile and pairs well with many sides:
- Over cooked pasta (fettuccine, penne, or tortellini).
- Spoon over creamy polenta or mashed potatoes for a comforting plate.
- Serve with crusty bread to mop up the sauce and a simple green salad for contrast.
If you want an idea for a different flavor profile on a busy night, consider pairing your weeknight menu with a contrasting recipe like our slow-cooker General Tso’s chicken for another hands-off main to rotate into your meal plan.
Plating tip: slice the breasts against the grain, fan them on warm plates, and spoon sauce and spinach over the top. Add a lemon wedge if you like a bright finish.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3–4 days. Cool to room temperature for no more than two hours before refrigerating.
- Freezer: Freeze sauce and chicken up to 3 months in freezer-safe containers. Leave a little headspace for expansion.
- Reheat: Thaw overnight in the fridge. Gently reheat on the stovetop over low heat, stirring in a splash of broth or cream if the sauce has thickened. Microwave-safe portions can be reheated in short intervals, stirring between bursts.
- Safety: Never refreeze thawed cooked chicken. Reheat leftovers to 165°F (74°C) before serving.
Pro chef tips
- No sear needed: The slow cooker builds flavor without browning, but a quick 2–3 minute per side sear in a hot skillet adds color and extra depth.
- Texture control: If you prefer a thicker sauce, remove a few tablespoons of the hot liquid, whisk with 1 tsp cornstarch, then stir back into the crockpot and simmer on high for 10–15 minutes.
- Cheese finish: Stir a handful of grated Parmesan into the sauce off-heat for extra umami and silk.
- Spinach alternatives: Use a mix of spinach and baby kale for more structure; add kale a bit earlier so it softens properly.
- Dairy swap: For a lighter version, replace heavy cream with full-fat coconut milk for a different but tasty twist.
Creative twists
- Sun-dried tomato pesto: Swap chopped sun-dried tomatoes for ½ cup sun-dried tomato pesto for a bolder, more concentrated flavor.
- Keto/low-carb: Serve over cauliflower mash or zoodles instead of pasta.
- Mushroom add-in: Sauté 8 oz sliced cremini mushrooms and add them to the slow cooker in the last hour for extra earthiness.
- Italian sausage boost: For more richness, nestle cooked Italian sausage pieces under the chicken before cooking.
- Vegan-ish: Use firm tofu or seitan and full vegetable broth; replace heavy cream with cashew cream (blend soaked cashews + water).
Common questions
Q: Can I use frozen chicken breasts?
A: You can, but it will increase cooking time and can risk uneven cooking. I recommend thawing in the fridge overnight first. If you must use frozen, cook on low for 8–9 hours and confirm the center reaches 165°F (74°C).
Q: Will the cream curdle in the slow cooker?
A: Adding heavy cream at the very end and stirring gently prevents curdling. Avoid boiling it for long periods. If using yogurt, stir it in off-heat and warm gently.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to combine ingredients, then pressure cook on high for 8–10 minutes (depending on thickness) with a quick release. Add spinach and cream after pressure release.
Q: How can I stretch this for more people?
A: Shred the cooked chicken and toss it back into the sauce; serve over pasta or rice. Shredded chicken mixes into the sauce so a little goes a long way.
Q: Is this recipe kid-friendly?
A: Generally yes. The flavors are mild and creamy. Reduce garlic and skip extra salt if serving to very young children.
If you want more slow-cooker inspiration, the linked recipes earlier offer similar hands-off convenience and fresh ideas for rotating weeknight menus.
Tuscan Garlic Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds
- 1 cup chicken broth low-sodium preferred, can substitute with vegetable broth
- 1 cup sun-dried tomatoes, chopped oil-packed or rehydrated
- 3 cups fresh spinach loosely packed
- 4 cloves garlic, minced or 1½ tsp garlic powder in a pinch
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream for richness; half-and-half can be used but sauce will be thinner
- Grated Parmesan cheese for serving
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer. Season lightly with salt and pepper.
- In a medium bowl, whisk together the chicken broth, chopped sun-dried tomatoes, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour this mixture evenly over the chicken.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender.
- About 30 minutes before the end of cooking time, add the fresh spinach and stir gently to combine. Allow it to wilt into the sauce.
- With about 5 minutes remaining, stir in the heavy cream until the sauce is smooth and heated through. Taste and adjust seasoning.
Serving
- Serve the chicken hot, spooning the creamy tomato-spinach sauce over each piece and topping with a generous sprinkle of grated Parmesan.