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Healthy Crockpot Tuscan Chicken Recipe

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★★★★★

4.8 from 80 reviews

This Healthy Crockpot Tuscan Chicken recipe delivers a rich, creamy, and flavorful dinner perfect for easy weeknight meals or meal prep. Featuring tender slow-cooked chicken breasts simmered in a savory sauce made with sun-dried tomatoes, garlic, Italian herbs, and your choice of either creamy coconut milk or dairy half-and-half. Finished with fresh spinach and Parmesan, this dish balances indulgence and nutrition, making it an ideal family-friendly, wholesome meal.

Ingredients

Scale

Protein & Base

  • 2 lbs boneless, skinless chicken breasts (approx. 4 large breasts) (option to use thighs for richer flavor)
  • 1 cup low sodium chicken broth
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1–2 tbsp oil if desired)

Aromatics & Seasoning

  • 4 cloves fresh garlic, minced (or 1 tbsp jarred garlic)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder

Creaminess Options (Choose One)

  • Choice A (Healthy/Dairy-Free): 1 (13.5 oz) can full-fat canned coconut milk, shaken well (not refrigerated carton milk)
  • Choice B (Light Dairy): 1 cup half-and-half or evaporated milk (heavy cream can be used for more richness)

Finishing Touches

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

Instructions

  1. Prep the Chicken and Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner. Pat chicken breasts dry and place them in a single layer at the bottom. Season generously with salt, pepper, oregano, Italian seasoning, and garlic powder, rubbing the spices in well.
  2. Build the Flavor Base: In a bowl, whisk together chicken broth, minced garlic, chopped sun-dried tomatoes, and if using coconut milk, whisk it in now. Pour this mixture evenly over the chicken, ensuring it is mostly submerged.
  3. Slow Cook to Perfection: Cover with the lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours until chicken reaches 165°F internally. Longer cooking on low yields tender, shred-ready chicken.
  4. The Creamy, Green Finish: Remove lid after cooking. If you chose half-and-half, stir it in now. For thicker sauce, whisk cornstarch slurry until lump-free and stir gently into sauce. Add packed baby spinach and Parmesan (or nutritional yeast) and stir until spinach wilts and cheese thickens sauce, approximately 5-10 minutes on Keep Warm setting.
  5. Serve and Garnish: Serve chicken whole or shred in the sauce. Garnish with chopped fresh basil or parsley. Pair with preferred sides and enjoy.

Notes

  • Add spinach only at the end to prevent mushiness and retain vibrant color.
  • Use boneless, skinless chicken thighs instead of breasts for juicier results.
  • Use full-fat canned coconut milk (not refrigerated carton) for best dairy-free creaminess.
  • Thicken sauce with cornstarch slurry or softened cream cheese if needed.
  • Serve over zucchini noodles, pasta, rice, or with a side salad for balanced meals.
  • Reheat leftovers gently with extra broth if sauce thickens.
  • Do not cook frozen chicken in slow cooker; thaw beforehand for safety.
  • Add crushed red pepper flakes or extra veggies like artichokes or mushrooms to customize.

Keywords: Healthy Tuscan Chicken, Crockpot Chicken, Slow Cooker Dinner, Creamy Chicken Recipe, Easy Healthy Meal, Dairy-Free Chicken, Weeknight Dinner

Find it online: https://liamjayne.com/healthy-crockpot-tuscan-chicken-recipe/