This slow-cooked Tuscan chicken is comfort-food magic: tender shredded chicken breasts bathed in a creamy, garlicky sauce with sun-dried tomatoes and fresh spinach. It’s the kind of dump-and-go recipe that makes weeknights easier and weekends lazier, yet tastes like you spent hours on it. If you love set-and-forget dinners that still feel special, try this for a cozy family dinner — it hits warmly savory notes and keeps clean-up minimal. If you enjoy similar slow-cooker comfort, this recipe is in the same family as my go-to slow-cooker cheddar chicken pot pie tortellini, but with a bright Mediterranean twist.
Why you’ll love this dish
This Crockpot Tuscan Chicken pairs rich comfort with bright flavors. Cream cheese and chicken broth give the sauce silkiness, sun-dried tomatoes add concentrated tomato-sweetness, and fresh spinach brings color and a light vegetal note. It’s ideal for busy cooks who want one-pot dinner success without babysitting the stove.
"I made this on a rainy Sunday for a family meal — tender chicken, vivid tomatoes, and a sauce everyone mopped up with crusty bread. Set-it-and-forget-it, but it tasted restaurant-level." — a home cook’s review
Perfect occasions:
- Weeknight family dinners when you want something effortless.
- Meal prep: portions reheat well for lunches.
- Potlucks and casual gatherings — it’s crowd-pleasing and easy to keep warm.
How this recipe comes together
This is a straightforward slow-cooker formula: place chicken in the crockpot, add flavor-builders (sun-dried tomatoes, garlic, Italian herbs), toss in cream cheese and spinach, then pour in chicken broth to keep everything moist while it cooks. Low-and-slow melds flavors and yields shreddable chicken; high heat is fine if you’re short on time. Near the end, you shred the chicken in the pot and stir everything until the sauce is creamy and uniform.
Expect about 3–4 hours on HIGH or 6–8 hours on LOW. You’ll finish by shredding the meat and adjusting seasoning and consistency with reserved cooking liquid.
What you’ll need
- 2–3 large boneless, skinless chicken breasts (about 1¾–2 lb)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated dry-packed)
- 4 cups fresh baby spinach (packed)
- 8 oz cream cheese, softened (full-fat gives best texture)
- 2–3 cloves garlic, minced (or 1 tsp jarred)
- 1 tbsp Italian seasoning
- 1 tsp kosher salt (adjust) and 1/2 tsp freshly ground black pepper
- 3/4 to 1 cup low-sodium chicken broth (start with 3/4 cup; add more if needed)
Ingredient notes and substitutions:
- For lower fat, use reduced-fat cream cheese, but sauce will be thinner.
- If you only have sun-dried tomatoes in oil, drain and pat them; use the oil sparingly to avoid excess grease.
- Fresh spinach wilts down dramatically — 4 cups becomes 1 cup when cooked.
- Gluten-free? This recipe is naturally gluten-free if your chicken broth is GF.
Step-by-step instructions
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sun-dried tomatoes and fresh spinach over the chicken. Add the softened cream cheese in dollops, then sprinkle the minced garlic, Italian seasoning, salt, and pepper across the top.
- Pour 3/4 cup chicken broth over the ingredients (enough to add moisture but not fully submerge everything).
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The chicken is done when it reaches 165°F internal temperature and shreds easily with forks.
- Remove the lid and use two forks (or a hand mixer on low) to shred the chicken directly in the crockpot. Stir everything thoroughly so the cream cheese melts into the broth and forms a creamy sauce.
- Taste and adjust seasoning. If the sauce is too thick, stir in up to 1/4 cup extra broth; if too thin, leave the lid off for 10–15 minutes on HIGH to thicken. Serve warm.
Quick safety tip: always check the thickest part of the breast with a digital thermometer — 165°F is the safe minimum.
What to serve it with
This dish is built for scooping. Toss it with pasta, serve over creamy polenta, spoon onto mashed potatoes, or pile it into toasted ciabatta for sandwiches. A simple lemony arugula salad or roasted green beans adds a fresh counterpoint.
If you like easy, crowd-pleasing slow-cooker mains, you might also enjoy pairing weeknight sides with another set-and-forget favorite like the Crockpot General Tso’s chicken for a themed double-feature dinner night.
Storage and reheating tips
- Refrigeration: Cool to room temperature, transfer to airtight containers, and refrigerate for 3–4 days.
- Freezing: Freeze in portioned airtight containers or heavy-duty freezer bags for up to 2–3 months. Label with date and thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave in short bursts, stirring between intervals to prevent hot spots. Avoid prolonged high heat which can dry the chicken and separate the sauce.
- Safety: Do not leave perishable food at room temperature for more than 2 hours; reheat leftovers to 165°F.
Helpful cooking tips
- Soften cream cheese before adding so it blends smoothly; warm it slightly in the microwave for 15–20 seconds if needed.
- If using oil-packed sun-dried tomatoes, chop them finely so the flavor disperses evenly. Rinse if excessively oily.
- For even cooking, use chicken breasts of similar thickness; pound thicker pieces slightly if needed.
- Want more sauce? Stir in a few tablespoons of heavy cream or Greek yogurt after shredding for extra silkiness (add gently and don’t boil).
- To prevent spinach from getting slimy, add it midway through cooking if you prefer more texture — about the last 30–45 minutes on LOW.
Creative twists
- Keto/low-carb: Serve over zoodles or cauliflower mash.
- Mediterranean boost: Add a few kalamata olives and a squeeze of lemon at the end.
- Creamier tomato: Swap half the cream cheese for mascarpone.
- Spicy version: Add red pepper flakes or a diced jalapeño with the garlic.
- Poultry swap: Use boneless skinless thighs for richer flavor — reduce cooking time slightly on HIGH.
Common questions
Q: Can I use frozen chicken breasts?
A: Yes — you can, but add an extra 30–60 minutes to the cooking time on LOW and ensure the internal temperature hits 165°F. For best texture, thaw first if possible.
Q: How can I make the sauce thicker without cream?
A: Remove the lid and cook on HIGH for 10–15 minutes to reduce liquid, or whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer until thickened.
Q: Is this safe to cook on HIGH if I’m in a hurry?
A: Absolutely. HIGH for 3–4 hours works well. Just verify doneness with a thermometer and shred only when chicken easily pulls apart.
Q: Can I double the recipe for a crowd?
A: Yes — use a large slow cooker and avoid overfilling (no more than two-thirds full). You may need to increase cooking time slightly.
Q: Will the spinach make the sauce watery?
A: Spinach releases some water as it wilts, but the cream cheese and reduced broth balance it. If the sauce seems thin, remove the lid and let it reduce a bit before serving.
If you’d like, I can write this into a printable recipe card or scale ingredient amounts to serve more people—tell me how many servings you need.
Slow-Cooked Tuscan Chicken
Ingredients
Main Ingredients
- 2-3 pieces large boneless, skinless chicken breasts (about 1¾–2 lb)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated dry-packed) Drain if using oil-packed.
- 4 cups fresh baby spinach Packed.
- 8 oz cream cheese, softened Full-fat for best texture.
- 2-3 cloves garlic, minced Or 1 tsp jarred garlic.
- 1 tbsp Italian seasoning
- 1 tsp kosher salt Adjust to taste.
- 1/2 tsp freshly ground black pepper
- 3/4 to 1 cup low-sodium chicken broth Start with 3/4 cup; add more if needed.
Instructions
Preparation
- Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Scatter the sun-dried tomatoes and fresh spinach over the chicken.
- Add the softened cream cheese in dollops, then sprinkle the minced garlic, Italian seasoning, salt, and pepper over the top.
- Pour 3/4 cup chicken broth over the ingredients (enough to add moisture but not fully submerge everything).
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours until chicken reaches 165°F internal temperature and shreds easily.
- Remove the lid and use two forks (or a hand mixer on low) to shred the chicken directly in the crockpot.
- Stir everything thoroughly so the cream cheese melts into the broth and forms a creamy sauce.
- Taste and adjust seasoning. If the sauce is too thick, stir in up to 1/4 cup extra broth; if too thin, leave the lid off for 10–15 minutes on HIGH to thicken.