My daughter made this rich and creamy Italian-style chicken for me one Sunday last spring, and it’s been our favorite Sunday dinner ever since. It’s a simple slow cooker meal with just five main ingredients, but it tastes like something you’d order at a cozy little trattoria. Tender chicken breasts simmer low and slow in a Tuscan-inspired cream sauce with sun-dried tomatoes and spinach, and the slow cooker does almost all the work while you enjoy the day with your family.
This Tuscan cream chicken is wonderful spooned over buttered egg noodles, creamy mashed potatoes, or a bed of steamed white rice to soak up all that silky sauce. For something a little lighter, serve it with a side of roasted broccoli or green beans and a simple green salad with Italian dressing. Warm crusty bread or garlic toast is perfect for mopping up the extra sauce, and a sprinkle of grated Parmesan at the table makes it feel extra special without any extra fuss.
Slow Cooker Tuscan Cream ChickenServings: 6
Ingredients
2 pounds boneless, skinless chicken breasts (about 4–6 pieces)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups heavy cream
1 cup oil-packed sun-dried tomatoes, drained and sliced
4 cups fresh baby spinach, loosely packed
1 tablespoon olive oil (for searing, optional but recommended)
Directions
Pat the chicken breasts dry with paper towels, then season both sides evenly with the salt and pepper.
If you’d like that golden color like in the photo, heat the olive oil in a large skillet over medium-high heat. When hot, sear the chicken breasts for 2–3 minutes per side, just until lightly browned. They do not need to cook through; this step is only for color and extra flavor.
Place the seasoned (and seared, if you browned them) chicken breasts in an even layer in the bottom of a 5- to 6-quart slow cooker.
Pour the heavy cream evenly over the chicken breasts, making sure each piece has some cream on top.
Sprinkle the sliced sun-dried tomatoes over and around the chicken, gently pressing them down so they’re mostly nestled into the cream.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cream will look slightly separated at the edges as it simmers; that’s normal.
Once the chicken is cooked, remove the lid and add the fresh baby spinach right on top of the chicken and sauce. Use tongs or a spoon to gently push the spinach down into the hot sauce.
Cover again and let the spinach wilt in the residual heat for about 5–10 minutes. Stir lightly to distribute the wilted spinach and sun-dried tomatoes throughout the creamy sauce, being careful not to shred the chicken too much unless you prefer it that way.
Taste the sauce and adjust seasoning if needed with a pinch more salt or pepper. Serve the chicken breasts smothered in the Tuscan cream sauce with plenty of sun-dried tomatoes and wilted spinach in each serving.
Variations & Tips
For picky eaters, you can chop the sun-dried tomatoes very finely so they blend into the sauce, or reduce the amount to 1/2 cup for a milder flavor. If your family isn’t big on spinach, swap it for 2 cups of chopped kale (cook it in the slow cooker for the last 20–30 minutes instead of just wilting) or stir in a handful of frozen peas at the end. To lighten things up, you can use half-and-half instead of heavy cream, but the sauce will be thinner and may separate a bit more—whisk it well before serving. For extra Italian flair without adding more ingredients, finish with a small pinch of red pepper flakes or a squeeze of lemon juice at the table. If you prefer dark meat, boneless skinless chicken thighs work beautifully and stay very tender; cook times may be slightly shorter, so start checking around the 3-hour mark on LOW. Food safety tips: Always start with thawed, refrigerated chicken—never frozen straight into the slow cooker, as it can stay too long in the temperature “danger zone.” Use a meat thermometer to be sure the thickest part of the chicken reaches 165°F (74°C). Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of milk or cream if the sauce thickens too much.
