Crockpot Creamy Tuscan Chicken
This Crockpot Creamy Tuscan Chicken is a restaurant-quality dish that comes together with minimal effort. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, creamy sauce infused with sun-dried tomatoes, garlic, and fresh basil that tastes like you spent hours in the kitchen.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup sun-dried tomatoes packed in oil, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium high heat and sear chicken breasts for 2 minutes per side to brown them lightly.
- Place seared chicken in the crockpot and add sun-dried tomatoes, garlic, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is very tender and cooked through.
- Remove chicken and shred it with two forks, then return to the crockpot.
- Stir in heavy cream, Parmesan cheese, and fresh basil.
- Cook on high for 15 to 20 minutes until the sauce is heated through and slightly thickened.
- Taste and adjust seasonings as needed before serving.
Practical Tips
Sear the chicken first: Taking two minutes to brown the chicken in a skillet adds depth and color to your final dish, even though the crockpot does most of the work.
Add cream at the end: Stirring in the heavy cream during the last 15 to 20 minutes prevents it from breaking down during the long cooking process, keeping your sauce smooth and luxurious.
Use quality sun-dried tomatoes: Choose sun-dried tomatoes packed in oil rather than dry ones for better flavor and easier preparation. The oil they’re packed in adds richness to the sauce.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. This dish also freezes well for up to 2 months, though the cream-based sauce may separate slightly when thawed.
Common Questions
Can I use frozen chicken? Yes, frozen chicken breasts work in this recipe. Simply add an extra 1 to 2 hours to the cooking time on low, or 30 to 45 minutes on high, to ensure the chicken cooks through completely.
What should I serve this with? Crockpot Creamy Tuscan Chicken pairs beautifully with pasta, rice, polenta, or crusty bread. The creamy sauce is perfect for soaking up with bread or twirling around pasta.
Can I substitute the heavy cream? Half-and-half or a combination of milk and butter can replace heavy cream if needed, though the sauce will be lighter and less rich. For a lighter version, use Greek yogurt stirred in at the very end.