When you want dinner to be equal parts comforting and fuss-free, this Creamy Slow Cooker Tuscan Chicken has your back. Juicy chicken, a silky parmesan cream sauce, sun-dried tomatoes and fresh baby spinach… It's the kind of meal that tastes like an Italian restaurant dinner but comes together with hardly any effort. If you love creamy pasta dishes like my Chicken and Bacon Pasta Bake or family-friendly slow cooker favourites like Butter Chicken, then this one is going straight on your meal plan.
Absolute winner with my family!! Will be making it again very soon!
- Kate
Tuscan-inspired dishes have become such a favourite because they combine simple ingredients with maximum flavor. In this slow cooker version, chicken gently simmers in stock, garlic, Dijon and cream until fall-apart tender. Sun-dried tomatoes add tang, spinach brings colour and goodness, and parmesan ties it all together with salty richness.
I recommend searing the chicken first (it locks in moisture and gives that golden flavour boost), but if you're short on time, you can absolutely pop everything straight in the slow cooker and walk away. That's the beauty of slow cooking-it's flexible and forgiving.
We love this dish tossed through fettuccine, but it's just as good spooned over creamy mashed potatoes or fluffy rice. Add some crusty garlic bread and you've got the ultimate winter comfort dinner. For more slow cooker inspiration, try my Honey Soy Garlic Chicken or Chicken & Mushroom Risotto.
Why You're Going To Love This Recipe
- Minimal effort, maximum flavour - just 15 minutes of prep and your slow cooker does the rest.
- Family-friendly - mild seasoning and creamy sauce that even fussy eaters enjoy.
- Flexible - use thighs or breasts, spinach or kale, cream or a lighter substitute.
- Restaurant-style finish - rich, cheesy, garlicky sauce that feels a little fancy.
- Freezer-friendly - make-ahead kits or freeze leftovers for quick midweek dinners.
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Tuscan Chicken Ingredients
This crockpot tuscan chicken recipe uses simple ingredients you can find in any supermarket. A few tips for success:
- Chicken thighs or breasts - thighs stay extra juicy, breasts cook slightly quicker.
- Paprika & onion powder - gentle spice and flavour base; stick to sweet paprika (not smoked).
- Sun-dried tomatoes - either in oil (drain first) or semi-dried; chop small so they melt into the sauce. Alternatively, you can use red peppers.
- Dijon mustard - balances the richness of the cream without overpowering.
- Cream - thickened/cooking cream holds up best under heat.
- Parmesan cheese - freshly grated melts better and adds salty depth.
Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet:
Variations
- Gluten-Free Tuscan Chicken - swap the pasta for rice, mashed potato or gluten-free pasta.
- Dairy-Free Option - use coconut cream instead of dairy cream and a dairy-free parmesan-style cheese.
- Veggie Boost - stir through mushrooms, zucchini or roasted capsicum with the spinach.
- Tuscan Chicken Pasta Bake - shred the chicken, toss with cooked pasta, top with mozzarella and basil and bake until bubbly.
How To Make Creamy Slow Cooker Tuscan Chicken
This Tuscan crockpot chicken is a true set-and-forget recipe, with the option to sear for extra flavour.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Season the chicken with paprika, onion powder, salt and pepper.
- Step 2: Sear (optional but recommended): Brown in a pan (or your searing slow cooker insert) for 3-4 minutes per side.
- Step 3: Add flavour: Stir through garlic and sun-dried tomatoes until fragrant.
- Step 4: Load the slow cooker: Place chicken in, add Dijon mustard and stock.
Cook: Cover and cook for 5-6 hours on LOW or 3-4 hours on HIGH, until chicken is tender and reaches 74°C internally.
- Step 5: Make it creamy: Stir through cream, cook 15 more minutes.
- Step 6: Finish: Add spinach and sprinkle with parmesan, cook just until wilted/melted.
Top Tip
For the creamiest sauce, add the cream right at the end-this keeps it smooth and prevents splitting.
Recipe Tips
- Use thickened, heavy cream or cooking cream for the best texture; avoid light cream which can split.
- Always taste before salting - parmesan and sun-dried tomatoes already add salt.
- If you want a thicker sauce, stir in a cornflour slurry (1 teaspoon cornflour + 1 teaspoon water) after the cream.
- Frozen spinach works too-thaw and squeeze out excess liquid before adding.
- Cool leftovers quickly before storing; keep in the refrigerator for up to 2 days.
- Freezing: Freeze cooled chicken in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Double the recipe in a larger slow cooker-cooking time stays the same, just check the chicken is cooked through.
Slow Cooker Tuscan Chicken FAQs
Yes! They're leaner and cook a little quicker. Check for doneness at the lower end of the cook time.
Use thickened/cooking cream and add it only in the last 15 minutes on LOW heat.
Yes. Assemble the chicken, tomatoes, garlic, stock and mustard in a freezer bag (without cream/spinach/parmesan) and freeze flat for up to 3 months. Thaw, then cook as directed, adding the cream and spinach at the end.
Fettuccine, penne or even gnocchi work beautifully as they soak up the sauce. For a lighter option, try zucchini noodles.
Yes-you'll still get delicious results. Searing just deepens the flavour and colour.
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Slow Cooker Tuscan Chicken
Ingredients
For the chicken
- 700 g chicken thighs skin removed
- pinch salt and pepper to season
- 2 tsp ground paprika see notes
- 2 teaspoon onion powder
- 3 tbs olive oil
For the sauce
- 1 tbs minced garlic
- 125 g sun-dried tomatoes sliced
- 2 teaspoon dijon mustard
- 1 cup chicken stock liquid see notes
- 300 ml cooking cream or thickened cream see notes
- 3 cups baby spinach leaves
- ½ cup grated parmesan cheese see notes
Instructions
- Season the chicken thighs with salt, pepper, paprika and onion powder.
- For slow cookers that are able to sear on the stovetop: Remove the bowl from the slow cooker, add the oil and heat over medium-high heat on the stove-top. Sear the seasoned chicken for 3-4 minutes on either side until golden. For slow cookers that are unable to sear: Add the oil to a frying pan and heat over medium-high heat on the stove-top. Sear the chicken for 3-4 minutes on either side until golden.
- For slow cookers that are able to sear on the stovetop: Add the sun-dried tomatoes and garlic and stir for 30 seconds or until just fragrant. Place the slow cooker bowl back into the slow cooker. For slow cookers that are unable to sear: Add the sun-dried tomatoes and garlic to the frying pan and stir for 30 seconds. Gently place the mixture into the slow cooker.
- Add the dijon mustard and the liquid chicken stock to the slow cooker and stir (see recipe notes).
- Cook for 6 hours on LOW or 3-4 hours on HIGH.
- After the cooking time has finished, add the cream, stir and cook for a further 15 minutes.
- Stir through the baby spinach and the parmesan cheese and allow to cook for 1 minute or until the baby spinach has wilted and the cheese has melted.
- Serve with pasta and extra parmesan cheese.
Notes
- Use thickened, heavy cream or cooking cream for the best texture; avoid light cream which can split.
- Always taste before salting - parmesan and sun-dried tomatoes already add salt.
- If you want a thicker sauce, stir in a cornflour slurry (1 teaspoon cornflour + 1 teaspoon water) after the cream.
- Frozen spinach works too-thaw and squeeze out excess liquid before adding.
- Cool leftovers quickly before storing; keep in the refrigerator for up to 2 days.
- Freezing: Freeze cooled chicken in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Double the recipe in a larger slow cooker-cooking time stays the same, just check the chicken is cooked through.
Trudy says
What cheese could I use instead of parmesan. My husband can't stand the smell or taste.
Lucy says
Hi Trudy, you could omit it or just grate a little cheddar or tasty over the to when serving.
Kylie Parsonson says
Can I double this in a 6L slow cooker? Would that change the cooking time?
Lucy says
Hi Kylie, no need to change the cooking time - as long as you can fit it all in!
Ally says
This sounds so good! Would i be able to make this in the thermomix with the blade cover? What temperature mimics the slow cooker? Thanks!
Lucy says
Hi Ally, I havent experimented with this one in the Thermomix yet but it's on my list!
Sonia says
This worked really well. Will definitely be on rotation.
Lucy says
That's absolutely fantastic!!!!
Adrienne says
Both kids gave this a thumbs up. Super easy. Will definitely make this again.
Lucy says
Yay! That's fantastic!!!
Kylie says
I’m planning on making this tonight - can you cut up the chicken after searing to add to add to slow cooker or will the smaller pieces cook too quickly and dry out? I was thinking of mixing this through parpadelle pasta. Thank you!
Lucy says
I would definitely keep them whole as smaller pieces will fall apart. You'll definitely be able to mix this through pasta for sure!