Creamy Tuscan Chicken

Name: Creamy Tuscan Chicken Slow Cooker Recipe
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 tbsp minced garlic; 1 can (14 oz) artichoke hearts, drained and chopped; 1/2 cup sun-dried tomatoes; 1 cup heavy whipping cream; 1/2 cup chicken broth; 1/2 tsp red pepper flakes; 1 tsp Italian seasoning; 1 cup shaved Parmesan cheese; 5 oz fresh spinach

Creamy Tuscan chicken is a slow cooker recipe that pairs tender chicken breasts with a rich, savory sauce of sun-dried tomatoes, artichoke hearts, fresh spinach, and Parmesan cheese, requiring minimal prep for a restaurant-quality weeknight meal.

⚡Slow Cooker

🌍Italian-American 🏷️Slow cooker chicken 🏷️Creamy chicken 🏷️Tuscan chicken Artichoke

🏷️

🏷️Sun-dried tomato

🏷️Spinach

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TikTok

Total

4h 5m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs boneless, skinless chicken breasts
2 tbsp minced garlic
1 can (14 oz) artichoke hearts, drained and chopped
1/2 cup sun-dried tomatoes
1 cup heavy whipping cream
1/2 cup chicken broth
1/2 tsp red pepper flakes
1 tsp Italian seasoning
1 cup shaved Parmesan cheese
5 oz fresh spinach

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Instructions

1
Place chicken breasts in the bottom of a slow cooker and top with minced garlic.
2
Add the chopped artichoke hearts and sun-dried tomatoes over the chicken.
3
Pour in the heavy whipping cream and chicken broth.
4
Sprinkle the red pepper flakes and Italian seasoning over the top.
5
Add the shaved Parmesan cheese.
6
Top with a generous amount of fresh spinach.
7
Cover and cook for 4 hours.

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Tips & Notes

Pro tips

Add the heavy cream and fresh spinach in the last 15–20 minutes of cooking to preserve the delicate flavor and prevent the cream from breaking.
Drain and chop canned artichoke hearts thoroughly to remove excess liquid, which prevents the sauce from becoming watery.
Stir in the Parmesan cheese at the very end after removing from heat to avoid clumping and ensure a silky, smooth sauce.
Pat chicken breasts dry before adding to the slow cooker to reduce excess moisture and help the sauce thicken properly.

Substitutions

Heavy whipping cream → full-fat coconut milk or cashew cream (for dairy-free version)
Fresh spinach → frozen spinach, thawed and squeezed dry (adds moisture; use less volume)
Sun-dried tomatoes → roasted red peppers (sweeter flavor, slightly less acidity)
Parmesan cheese → Pecorino Romano (sharper, saltier alternative)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat or in the microwave; add a splash of broth or cream if the sauce has thickened.

Equipment

slow cooker

Common Questions

Can I use frozen chicken breasts?

Yes. Add 1–2 hours to the cooking time and ensure the internal temperature reaches 165°F before adding the cream and spinach in the final 15–20 minutes.

What can I serve this with?

Pair with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

Can I make this dairy-free?

Substitute heavy whipping cream with full-fat coconut milk or cashew cream, and use a dairy-free Parmesan alternative.

How do I know when the chicken is done?

Cook on low for 4–6 hours or high for 2–3 hours until the thickest part of the breast reaches 165°F on an instant-read thermometer.

Can I prep this the night before?

Yes. Combine chicken, garlic, artichokes, sun-dried tomatoes, broth, and seasonings in the slow cooker insert, refrigerate overnight, then cook on low the next day.