Crockpot Tuscan Chicken with Spinach Recipe

It’s 5 PM. You’re staring into the fridge. The family is hungry. And you have zero energy for a kitchen marathon.

Sound familiar? I live this life, too. That’s why my slow cooker is my weeknight superhero. It does the heavy lifting while I do… well, anything else. If you love easy, dump-and-go meals, you have to try this classic crockpot chicken with potatoes and green beans.

Today’s rescue mission? Crockpot Tuscan Chicken with Spinach. It’s creamy, dreamy, and packed with flavor. Sun-dried tomatoes, garlic, and parmesan do all the talking. You just do the dumping.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Main Course
• Prep Time: 10 minutes
• Cook Time: 4 hours (Low) or 2 hours (High)
• Total Time: 4 hours 10 minutes
• Servings: 6

Ultimate Guide to Crockpot Tuscan Chicken with Spinach

Forget complicated sauces and constant stirring. This guide is your shortcut to a restaurant-worthy meal.

We’re talking maximum flavor for minimum effort. The slow cooker magic makes the chicken unbelievably tender. It soaks up every bit of that creamy, garlicky sauce. For another rich and comforting chicken dish, check out this baked Tuscan Chicken Casserole.

Plus, it’s a one-pot wonder. Less cleanup means more time for you. And guess what? It’s naturally low-carb and keto-friendly. Dinner just got a whole lot easier.

The Simple Ingredients

I bet you have half of this in your kitchen right now. No fancy trips to the store needed. Here’s your simple list:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 teaspoon each of salt, black pepper, garlic powder, and Italian seasoning
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 1 cup chicken broth
• 1 (8 oz) jar sun-dried tomatoes in oil, drained (keep 1 tbsp of the oil!)
• 1 cup heavy cream or full-fat coconut milk for dairy-free
• 1 cup freshly grated parmesan cheese
• 4 cups fresh baby spinach

Let’s Get Cooking! (The Step-by-Step)

Ready? This is the easy part. Set your crockpot and walk away. The hardest step is remembering to stir in the spinach at the end.

Recipe

Crockpot Tuscan Chicken with Spinach Recipe

Make Crockpot Tuscan Chicken with Spinach Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Jennifer McDonallds

Prep: 10 min | Cook: 4 hours | Total: 4 hours

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 teaspoon each of salt, black pepper, garlic powder, and Italian seasoning
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4-5 cloves garlic, minced
• 1 cup chicken broth
• 1 (8 oz) jar sun-dried tomatoes in oil, drained (keep 1 tbsp of the oil!)
• 1 cup heavy cream or full-fat coconut milk for dairy-free
• 1 cup freshly grated parmesan cheese
• 4 cups fresh baby spinach

Let’s Get Cooking! (The Step-by-Step)

1

Season the chicken. Pat your chicken dry. Rub it all over with the salt, pepper, garlic powder, and Italian seasoning. This simple step builds a flavor base.

2

Sear for extra flavor (optional but great!). Heat the olive oil and reserved sun-dried tomato oil in a skillet over medium-high. Sear the chicken for 2-3 minutes per side just until golden. This locks in juices and adds depth.

3

Layer it up. Place the onion, garlic, and chicken broth in your crockpot. Add the seared (or raw) chicken on top. Scatter the sun-dried tomatoes over everything.

4

Cook it low and slow. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken should be tender and cooked through.

5

Make it creamy. Remove the chicken to a plate. Stir the heavy cream and parmesan cheese into the crockpot liquid. Let it warm and melt for 5 minutes.

6

Finish and serve. Shred or chop the chicken. Return it to the pot. Add the fresh spinach. Stir until the spinach wilts into the warm sauce. That’s it! Dinner is served.

Notes

Enjoy your homemade Crockpot Tuscan Chicken with Spinach Recipe!

Nutrition Information

Calories: ~450

Protein: 42g

Fat: 28g

Net Carbs: 8g

Fiber: 2g

Did You Make This?

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1. Season the chicken. Pat your chicken dry. Rub it all over with the salt, pepper, garlic powder, and Italian seasoning. This simple step builds a flavor base.
2. Sear for extra flavor (optional but great!). Heat the olive oil and reserved sun-dried tomato oil in a skillet over medium-high. Sear the chicken for 2-3 minutes per side just until golden. This locks in juices and adds depth.
3. Layer it up. Place the onion, garlic, and chicken broth in your crockpot. Add the seared (or raw) chicken on top. Scatter the sun-dried tomatoes over everything.
4. Cook it low and slow. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken should be tender and cooked through.
5. Make it creamy. Remove the chicken to a plate. Stir the heavy cream and parmesan cheese into the crockpot liquid. Let it warm and melt for 5 minutes.
6. Finish and serve. Shred or chop the chicken. Return it to the pot. Add the fresh spinach. Stir until the spinach wilts into the warm sauce. That’s it! Dinner is served.

What to Serve With This Dish

You need something to soak up that amazing sauce. Here are my go-to sides for a complete meal in minutes.

For a keto dinner, serve it over zucchini noodles (zoodles) or cauliflower rice. Both cook in under 5 minutes.

If carbs aren’t a concern, toss the sauce with cooked pasta, orzo, or crusty bread. A simple side salad with a lemon vinaigrette is the perfect fresh contrast.

Make This Recipe Your Own (Quick Swaps)

Make it work for you! Use what you have. Here are my favorite easy swaps.

No heavy cream? Use full-fat coconut milk. It’s just as rich and keeps it keto. Out of fresh spinach? A cup of frozen chopped spinach works great. Just thaw and squeeze it dry first.

Want more veggies? Add sliced mushrooms or bell peppers with the onion. Prefer thighs? They are more forgiving and stay super juicy. Use them instead of breasts.

How to Store Leftovers (If You Have Any!)

This makes fantastic leftovers! The flavors get even better overnight.

Let the dish cool completely. Store it in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove over low heat, adding a splash of broth or cream if needed. I don’t recommend freezing the creamy sauce, as it can separate when thawed.

NUTRITION INFORMATION

• Calories: ~450
• Protein: 42g
• Fat: 28g
• Net Carbs: 8g
• Fiber: 2g

*Nutrition is estimated per serving using chicken breasts and heavy cream.

FREQUENTLY ASKED QUESTIONS

Can I make this without searing the chicken first?

Absolutely! Searing boosts flavor, but you can skip it. Just add the raw, seasoned chicken directly to the crockpot. It will still be delicious and tender.

My sauce is too thin. How can I thicken it?

Easy fix! Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the sauce after adding the cream. Let it cook on HIGH for 15-20 minutes until thickened.

Is this recipe really keto-friendly?

Yes! With only 8g net carbs per serving, it fits a keto lifestyle perfectly. Just be sure to serve it with a keto-friendly side like cauliflower rice.

So there you have it. Your plan to crush dinner is ready. No stress, just incredible flavor waiting for you at home.

This Crockpot Tuscan Chicken is your ticket to winning the busiest night of the week. You get all the credit for a meal that tastes like you fussed. I call that a major win. If you’re a fan of garlic and parmesan, you’ll adore this similar Garlic Parmesan Crockpot Chicken and Potatoes for your next easy meal.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!