Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Slow Cooker Tuscan Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily. Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick. Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too! Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end. Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken, which are very similar and use the stovetop.
Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash. Try microwave spaghetti squash if you need something fast. Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice. Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash.
Want to add a vegetable? Try my sauteed eggplant, parmesan broccoli and cauliflower, or one of my Italian-inspired salads, like artichoke salad, Caprese salad, or roasted veggie salad. Please enter your first name for your account. Your saved recipe will also be sent to your email.
Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead. Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days. Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance. Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F. Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
