Name: Slow-Cooker Tuscan Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5–2 pounds total); 1 cup sun-dried tomatoes, chopped (oil-packed recommended); 2 cups fresh spinach; 1 cup heavy cream; 1 cup grated Parmesan cheese (plus extra for serving); 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Cooked pasta of your choice, for serving

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This slow-cooker Tuscan chicken is the epitome of cozy, hands-off comfort food: tender boneless chicken breasts bathed in a velvety Parmesan-cream sauce brightened by sun-dried tomatoes and fresh spinach. It’s perfect for busy weeknights, easy entertaining, or any time you want the “wow” of Italian flavors without standing at the stove. If you like fuss-free chicken dinners, you might also enjoy this 30-minute chicken and dumplings with biscuits for another comforting option.

Why you’ll love this dish

This recipe marries rich cream and salty Parmesan with the concentrated sweetness of sun-dried tomatoes and quick-melting spinach for a dish that tastes much more complicated than it is. It’s virtually dump-and-go: minimal prep, just one pot (your slow cooker), and very forgiving timing — cook on low for 4–6 hours and you’ll get tender, shreddable chicken every time.

“A total weeknight lifesaver — ultra-creamy, family-approved, and leftovers that actually taste better the next day.” — home cook review

Perfect occasions: busy weeknights, casual dinner parties, or when you need a no-stress meal that pairs well with pasta, rice, or roasted vegetables.

The cooking process explained

This is a straightforward slow-cooker braise. You layer the chicken, add sun-dried tomatoes, garlic, spinach, and Italian seasoning, then pour heavy cream over everything. The low, steady heat gently cooks the chicken while the cream melds with tomato flavors. Fifteen minutes before serving you stir in Parmesan so the sauce finishes silky and cohesive. Expect about 4–6 hours on low; check for a safe internal temperature of 165°F (74°C).

Quick timeline:

Prep: 5–10 minutes (chop tomatoes, mince garlic, measure cream)
Cook: 4–6 hours on low
Finish: stir in Parmesan 10–15 minutes before serving

What you’ll need

4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
1 cup sun-dried tomatoes, chopped (oil-packed recommended; see tip)
2 cups fresh spinach (roughly a big handful; it wilts down dramatically)
1 cup heavy cream
1 cup grated Parmesan cheese (plus extra for serving)
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Cooked pasta of your choice, for serving

Ingredient notes and substitutions:

Sun-dried tomatoes: oil-packed have more flavor; if using dry-packed, rehydrate in warm water for 10 minutes and drain.
Heavy cream can be swapped for half-and-half + a tablespoon of cornstarch if you want a lighter sauce, though richness will be reduced.
Parmesan: use freshly grated for best melt and flavor; pre-grated mixes can be grainy.

Step-by-step instructions

Place the chicken breasts in the bottom of your slow cooker in a single layer.
Scatter the chopped sun-dried tomatoes and minced garlic evenly over the chicken.
Add the fresh spinach on top and sprinkle the Italian seasoning, then season with a pinch of salt and pepper.
Pour the heavy cream over the entire mixture so everything is mostly covered.
Cover and cook on low for 4–6 hours, until the chicken is tender and the internal temperature reads 165°F (74°C).
About 10–15 minutes before serving, stir in the grated Parmesan. Mix gently until the cheese melts into the sauce and thickens slightly.
Serve spooned over cooked pasta. Taste and adjust salt and pepper as needed.

Safety tip: Always refrigerate leftovers within 2 hours and reheat until steaming hot throughout.

Best ways to enjoy it

Serve this over long noodles that capture the sauce — fettuccine, pappardelle, or linguine are classics. Short pastas like penne or rigatoni also work well because the tubes hold pockets of sauce. For a lighter plate, spoon the chicken over cauliflower rice or a bed of roasted vegetables.

If you want a contrasting bright bite, pair it with a simple salad dressed in lemon vinaigrette or try it alongside balsamic baked chicken breast with mozzarella for a tangy sibling dish that lifts the meal.

Storage and reheating tips

Refrigeration: Cool leftovers to room temperature within 2 hours, then store in an airtight container for 3–4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat, stirring and adding a splash of cream or milk if the sauce has thickened or separated. Microwave in short bursts, stirring in between, until hot throughout. Avoid boiling the sauce, which can cause dairy to break.
Safe handling: Use a food thermometer to ensure reheated chicken reaches 165°F (74°C).

Pro chef tips

For deeper flavor, quickly sear the chicken breasts in a hot skillet with a tablespoon of olive oil for 1–2 minutes per side before placing them in the slow cooker. It’s optional, but it develops a savory crust.
If using oil-packed sun-dried tomatoes, reserve a teaspoon of that oil to add to the slow cooker for extra flavor (but don’t use too much—too oily a sauce can separate).
Prevent curdling: add the Parmesan at the end, and heat gently. High prolonged heat after adding dairy can cause the sauce to split.
If the sauce is too thin at the end, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce; let it cook 10–15 minutes to thicken.
Spinach tip: fresh is best for texture and color; if using frozen, thaw and squeeze out excess liquid before adding.
Flavor boost: a splash (1–2 tablespoons) of white wine or lemon juice added before serving brightens the sauce.

Creative twists

Mushroom and sun-dried tomato: add 8 oz sliced cremini mushrooms with the tomatoes for an earthy layer.
Paleo / dairy-free: swap heavy cream for full-fat coconut milk and Parmesan for nutritional yeast (texture will differ).
Creamier, tangier: stir in 2 oz cream cheese with the Parmesan for an ultra-luxe texture.
Protein swap: use boneless skinless thighs for more forgiving, juicier results if you prefer darker meat.
One-pot pasta: finish the cooked pasta directly in the slow cooker 10–15 minutes before serving to allow noodles to soak up sauce (add a bit more liquid and stir gently).

Common questions

Q: Can I use frozen chicken breasts in the slow cooker?
A: You can, but it’s not ideal. Frozen chicken raises the cooker’s internal time to reach safe temperatures and can spend too long in the bacterial “danger zone.” Thaw overnight for best, safest results.

Q: Will the heavy cream curdle in the slow cooker?
A: Heavy cream is fairly stable, but prolonged high heat can cause separation. That’s why you pour it in at the start but add the Parmesan only toward the end and reheat gently for a silky finish.

Q: How long does this take to prepare and cook?
A: Prep is about 5–10 minutes. Cook time is 4–6 hours on low. Total active time is minimal.

Q: Can I make this ahead for a party?
A: Yes. Cook the dish fully, cool, and refrigerate up to 3 days. Reheat gently and stir in a little cream if it looks dry. For larger gatherings, keep warm in the slow cooker on the “warm” setting and stir occasionally.

Q: What if my sauce is too thick or too thin?
A: Too thin — simmer uncovered on low for 20–30 minutes to reduce, or thicken with a cornstarch slurry. Too thick — stir in a splash of cream, milk, or reserved pasta water to loosen.

If you want any modifications—dairy-free, low-carb, or stovetop version—tell me which and I’ll give a tailored variant and timing.