Tender chicken breasts swimming in a silky sun-dried tomato and Parmesan cream sauce—this is the kind of cozy, bubbling weeknight dinner that makes your kitchen smell incredible and your family actually excited to sit down together. Ten minutes of prep, three hours of hands-off cooking, and you’re done.
⚡ Quick Recipe Snapshot: Prep: 10 minutes | Cook: 3 hours on high (or 5 hours on low) | Total: 3 hours 10 minutes | Servings: 6 | Difficulty: Medium | Cuisine: Italian American | Calories: 290 per serving
Why This Recipe Works
- Minimal prep, maximum flavor: Season, layer, whisk one sauce, and walk away. No babysitting required.
- Texture magic: The chicken stays juicy and tender while the cream and sun-dried tomatoes create a rich, restaurant-quality sauce that clings to every bite.
- Flexible weeknight hero: Serve over pasta, rice, or crusty bread—or skip the starch entirely and load it into a bowl with greens for a lighter take.
Grocery List (& Shortcuts)
Main Players:
- 4 boneless, skinless chicken breasts
- 1⁄2 cup chicken broth
- 1 cup heavy cream
- 1⁄2 cup sun-dried tomatoes (drained and chopped)
- 2 cloves garlic, minced
- 1⁄2 cup grated Parmesan cheese
- 1 cup chopped baby spinach
- 2 teaspoons Italian seasoning (homemade or store-bought)
- 1⁄2 teaspoon onion powder
- 1 tablespoon all-purpose flour
- Kosher salt and cracked black pepper to taste
Smart Shortcut: Use pre-minced garlic from a jar or tube—no shame in saving five minutes when you’ve got a crockpot doing the heavy lifting.
Substitutions:
- Dairy-free: Swap heavy cream for full-fat coconut milk and use a dairy-free Parmesan alternative.
- Lighter option: Use half-and-half instead of heavy cream, or mix cream with Greek yogurt for a tangier sauce.
- No sun-dried tomatoes? Use fresh diced tomatoes (about 3⁄4 cup) or a can of diced tomatoes, drained well.
Step-by-Step
Prep
Season both sides of the chicken breasts generously with Italian seasoning, onion powder, salt, and pepper. Don’t be shy—this is where the flavor starts.
Layer
Spray your crockpot with nonstick cooking spray and arrange the seasoned chicken in a single layer on the bottom. It’s okay if they overlap slightly.
Make the Sauce
Whisk together the chicken broth, heavy cream, minced garlic, sun-dried tomatoes, flour, and Parmesan cheese in a mixing bowl until smooth. The flour acts as a gentle thickener and keeps the sauce from being too thin.
Cook
Pour the sauce over the chicken, making sure it’s mostly submerged. Cook on high for 3 hours (or low for 5 hours). You’ll know it’s done when the chicken is fork-tender and the sauce is bubbling gently around the edges.
Finish
Stir in the fresh baby spinach right before serving. Replace the lid and let it wilt for 2–3 minutes. Taste and season with extra salt and pepper if needed. Serve over pasta, rice, or your favorite base.
Scott’s Tips
- Texture wins with thickening: The tablespoon of flour is your secret weapon—it keeps the sauce creamy and clingy instead of watery. If you prefer it thicker, whisk a slurry of 1 teaspoon flour and 2 tablespoons cold broth and stir it in during the last 15 minutes of cooking.
- Oops, the sauce is too thin? No problem. Whisk together a cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons cold water), stir it in, replace the lid, and let it sit for 10 minutes. It’ll thicken right up.
- Make-ahead magic: Prep the sauce in a bowl the night before, cover it, and refrigerate. In the morning, just season the chicken, layer it, pour the cold sauce over it, and go. The crockpot will bring everything up to temperature just fine.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days. The sauce will thicken slightly as it cools—that’s normal and delicious.
Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it seems dry. You can also reheat in the microwave in 1-minute intervals, stirring between each.
Freezer: This dish freezes beautifully for up to 3 months. Let it cool completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating.
FAQ
Can I use chicken thighs instead of breasts? Absolutely. Thighs are actually more forgiving in a crockpot and stay juicier. You might need to add 30 minutes to the cooking time on high, or stick with the full 5 hours on low.
What if my chicken is still pink inside after 3 hours? Chicken breasts vary in thickness. If yours are particularly thick, give them another 30–45 minutes on high. The internal temperature should reach 165°F at the thickest point.
Can I make this ahead and freeze it? Yes—assemble everything (seasoned chicken + sauce) in a freezer bag, label it, and freeze for up to 3 months. Thaw overnight in the fridge, then pour into the crockpot and cook on high for 2.5–3 hours (it’ll cook slightly faster since the ingredients are already cold but not frozen solid).
What’s the best thing to serve this with? Pasta is the classic move, but try it over creamy polenta, with crusty bread for soaking up sauce, or even tucked into a bowl with roasted vegetables and grains for a lighter take.
💡 Love this recipe? Follow Cooking Save on Pinterest.
Save This Recipe & Tell Me How It Went!
This is the kind of summer crockpot chicken recipe that earns a permanent spot in your rotation—it’s easy enough for a Tuesday, impressive enough for company, and tasty enough that nobody will believe you barely spent 10 minutes in the kitchen. Bookmark it, make it, and come back and tell me how your family loved it. Get in, eat well, get out.
Crockpot Tuscan Chicken
Equipment
- Crockpot
Ingredients
Main
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1 cup chopped baby spinach
- 2 teaspoons Italian seasoning homemade or store-bought
- 1/2 teaspoon onion powder
- 1 tablespoon all-purpose flour
Kosher salt
cracked black pepper
Instructions
Instructions
- Season the chicken breasts generously with Italian seasoning, onion powder, salt, and pepper.
- Spray the crockpot with nonstick cooking spray and arrange the seasoned chicken in a single layer.
- Whisk together the chicken broth, heavy cream, minced garlic, sun-dried tomatoes, flour, and Parmesan cheese until smooth.
- Pour the sauce over the chicken, ensuring it’s mostly submerged, and cook on high for 3 hours or low for 5 hours.
- Before serving, stir in the chopped baby spinach and let it wilt for 2–3 minutes.