Crock Pot Tuscan Chicken
This crock pot Tuscan chicken with noodles is truly a recipe that anyone can do. As someone who taught herself how to cook, I always appreciate approachable recipes that don’t take much effort but still turn out delicious. Bonus points if it’s a dump and go recipes, like this one! I hope you and your family love it as much as mine does
❤️ Why You’ll Love Crock Pot Tuscan Chicken
Well first, it’s in the crock pot. Any recipe that I can just add the ingredients, press a button and all the work is done for me, is a win. It’s one of my husband’s favorite meals because it’s hearty, tasty and simple. This is a dinner staple in my house, and I hope it will be for yours too!
🍲 Ingredients
Chicken Breasts – 4 boneless skinless chicken breasts, but you can also use
Sundried Tomatoes – One jar of sundried tomatoes in oil.
Cream Cheese – One block of cream cheese, chopped so it is easier to melt.
Heavy Cream – You can also use half and half.
Parmesan Cheese – I like grated parmesan, but you can also use shaved parm for more of a bite.
Spinach – Fresh spinach is added right to the end and will wilt fast. It brings color and texture.
Garlic – Freshly minced garlic obviously has more flavor, but jarred minced garlic is still delicious you may just need more.
👩🍳 How to Make Crock Pot Tuscan Chicken
- Season your chicken breasts on both sides and place in the bottom of your crock pot.
- Drain your sundried tomatoes and add into the pot with diced cream cheese, parmesan cheese, and heavy whipping cream.
- Cover the crock pot and cook on high for 3 hours.
- While your chicken is cooking, boil your pasta and set aside.
- After 3 hours, shred your chicken and add back into the pot with your cooked pasta and spinach. Mix everything together until well coated, add more cream (or chicken broth) it you want a thinner sauce.
- Serve warm with a side of buttered bread and extra parmesan cheese!
🪄 Tips and Tricks
- Searing your chicken: Consider searing the chicken briefly in a skillet with olive oil before adding it to the crock pot. This adds depth of flavor through browning, though it’s not necessary if you’re short on time.
- Set the Right Temperature: Cook on low for 6-8 hours or high for 3-4 hours. Cooking low and slow helps develop a richer flavor and more tender meat.
- Leftover Tips: Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often deepen the next day, making it taste even better!
- Extra Flavor with Marinade: Marinate the chicken in Italian dressing or a mix of oil, vinegar, and spices for a few hours before cooking for added depth
🗒 Variations
If you have a house full of kids, you are no stranger to a one pot meal! Here are a few other dinner options that you can check out!
- Buffalo Chicken Dip – Acts Of Sourdough
- Apple Butter Meatballs – Acts Of Sourdough
- Chicken Pot Pie with biscuits – Acts Of Sourdough
- Cabbage Soup – Acts Of Sourdough
🗒 Substitutions
- Change Up the Veggies: Experiment with different vegetables like zucchini, bell peppers, or mushrooms depending on what you have on hand.
- Add Heat: If you like a little spice, add red pepper flakes or diced jalapeños for a kick.
- You can use chicken thighs instead of chicken breasts.
- If you don’t have heavy cream, feel free to use half and half! If you don’t want any creamy texture at all, use chicken broth instead.
🗒 Best served with
- This dish pairs well with fettuccine, gnocchi, or rice to soak up the delicious sauce.
- A warm slice of sourdough bread slathered in butter!
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavors often deepen the next day, making it taste even better!
🤔 Common Questions
I like the texture it brings, but you don’t need the noodles! You can serve the cooked chicken over rice or a bed of lettuce.
Crock Pot Tuscan Chicken
Equipment
- large pot
Ingredients
- 4 boneless, skinless chicken breasts
- 1 block cream cheese
- 1 ¼ cup heavy cream
- 1 cup sundried tomatoes drained and chopped
- 1 cup parmesan cheese
- 1 tbs Italian seasoning
- 1 – 2 tsp minced garlic
- 2 tsp salt
- 2 tsp pepper
- 1 lb rotini pasta or any pasta you like
- 5 oz container of fresh spinach
Instructions
- Season your chicken breasts on both sides and place in the bottom of your crock pot.
- Drain your sundried tomatoes and add into the pot with diced cream cheese, parmesan cheese, minced garlic, and heavy whipping cream.
- Cover the crock pot and cook on high for 3 hours.
- While your chicken is cooking, boil your pasta and set aside.
- After 3 hours, shred your chicken and add back into the pot with your cooked pasta and spinach. Mix everything together until well coated, add more cream (or chicken broth) it you want a thinner sauce.
- Serve warm with a side of buttered bread and extra parmesan cheese!
