Introduction

Healthy Crockpot Tuscan Chicken is a simple, flavorful dish perfect for busy weeknights. It combines tender chicken with a creamy, garlicky sun-dried tomato sauce and bright spinach, all slow-cooked to perfection. This recipe offers both dairy-free and creamy dairy options, making it versatile and family-friendly.

A white bowl filled with a three-layer dish: the bottom layer is light golden quinoa with a slightly fluffy texture, the middle layer consists of bright green cooked spinach leaves, and the top layer features shredded chicken coated in a creamy white sauce, garnished with red sun-dried tomato strips and small green herb pieces. The bowl is placed on a white marbled surface, with a silver fork inside the bowl on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts (approx. 4 large breasts)
1 cup low sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1–2 tbsp oil if desired)
4 cloves fresh garlic, minced (or 1 tbsp jarred)
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp Italian seasoning
1 tsp garlic powder
Choose one:

1 (13.5 oz) can full-fat canned coconut milk (not refrigerated carton milk), or
1 cup half-and-half or evaporated milk (heavy cream optional for richness)

4–6 cups fresh baby spinach (packed)
1/2 cup freshly grated Parmesan cheese (optional; use nutritional yeast for dairy-free)
1 tbsp cornstarch whisked with 2 tbsp cold water (optional thickener)
2 tbsp fresh basil or parsley, chopped (optional garnish)

Instructions

Step 1: Lightly spray the inside of the slow cooker with non-stick cooking spray or use a liner. Pat chicken breasts dry and place in a single layer in the slow cooker. Season generously with salt, pepper, oregano, Italian seasoning, and garlic powder on both sides.
Step 2: In a bowl, whisk together chicken broth, minced garlic, chopped sun-dried tomatoes, and if using coconut milk, add it now. Pour this sauce evenly over the chicken, making sure it’s mostly submerged.
Step 3: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the chicken reaches an internal temperature of 165°F and is tender.
Step 4: Remove lid. If using half-and-half, stir it in now. For a thicker sauce, whisk cornstarch with cold water until smooth, then stir into the sauce. Add the baby spinach and Parmesan cheese (or nutritional yeast). Stir until spinach wilts and cheese is incorporated, about 5–10 minutes on “Keep Warm.”
Step 5: Serve whole or shred chicken in the sauce. Garnish with fresh basil or parsley if desired.

Tips & Variations

Add spinach only at the end to keep it bright and fresh, avoiding mushy texture.
Use boneless skinless chicken thighs for richer flavor and juicy meat.
Reserve sun-dried tomato oil for extra depth in the sauce.
For thicker sauce, use a cornstarch slurry or add softened cream cheese or extra Parmesan.
Customize by adding crushed red pepper flakes for spice, artichoke hearts for tang, or sautéed mushrooms for extra earthiness.
Try this sauce with pork tenderloin or turkey breast as an alternative protein.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth if the sauce has thickened. For best texture, add fresh spinach when reheating if preferred.

How to Serve

A bowl of cooked light yellow quinoa forms the bottom layer, with a creamy white sauce mixed with dark green spinach leaves resting on top. On the creamy layer, there is shredded light beige chicken scattered with small pieces of bright red sun-dried tomatoes and sprinkled with chopped green herbs. A silver fork is placed on the right side inside the bowl, which is white with a thin brown rim. The bowl sits on a white marbled surface with a soft beige cloth near it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Crockpot Tuscan Chicken ahead of time?

Yes, this dish is excellent for meal prep. Cool it completely before storing in an airtight container in the fridge. It keeps well for up to 4 days and reheats nicely with gentle warming.

Does the coconut milk make the dish taste like coconut?

No, the full-fat canned coconut milk mainly adds creaminess. Its subtle coconut flavor is masked by garlic, sun-dried tomatoes, and Italian herbs, making it a great dairy-free alternative.