What if I don’t have sun-dried tomatoes?

In place of the sun-dried tomatoes, you can use a half cup of diced tomatoes or halved cherry tomatoes instead.

Can you make this without a slow cooker?

Yes, you can make creamy Tuscan chicken in the oven. After browning the chicken breasts, put them—along with the rest of the ingredients—in a covered Dutch oven. Cook in a 325°F oven for about an hour, until the chicken registers 165°F on an instant-read thermometer.

Can you use frozen chicken breasts for this recipe?

It’s fine if the chicken has been stored in your freezer, but you’ll need to thaw it first before making this recipe.

Kitchen Tested

Slow-Cooker Creamy Tuscan Chicken

Name: Slow-Cooker Creamy Tuscan Chicken
Prep time: 15 min
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 tablespoon butter; 1 package (20 oz) boneless skinless chicken breasts; 1 jar (15 oz) Alfredo pasta sauce with roasted garlic; 1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup); 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1 cup chopped fresh spinach; Hot cooked linguine or rice, if desired

Prep time:15 min
Total time:2 hr 20 min
Ingredients:8
Servings:4
Calories per serving:620

By Created by Joanna(Opens in a new tab)Updated 08/14/2025

Slow-Cooker Creamy Tuscan Chicken

Prep time:15 min
Total time:2 hr 20 min
Ingredients:8
Servings:4
Calories per serving:620

Let your slow cooker handle dinner with this rich, flavorful, and creamy Tuscan chicken. Made with tender chicken breasts, roasted garlic Alfredo sauce, sun-dried tomatoes, and fresh spinach, it’s a warm, satisfying meal that comes together with only 15 minutes of prep time. It’s perfect for busy weekdays, cozy Sunday dinners, or anytime you want to impress without spending hours in the kitchen. Served with rice or your favorite pasta, this dish is a guaranteed crowd-pleaser, and the leftovers reheat like a dream.

Recipe Ingredients

Here’s what you’ll need to bring this creamy, cozy chicken dinner together.

Chicken Breasts: These are easy to find in stores, easy to prep, and cook easily in the slow cooker. If you prefer, you could also use chicken thighs.

Sun-Dried Tomatoes: These tangy dried tomatoes often come oil-packed in a jar and bring acidity and brightness that balances the creamy, rich sauce. Remember to drain the oil from the jar before you use the tomatoes!

Other Ingredients: We use a simple jarred Alfredo sauce in this recipe to make things weeknight-easy. A little butter helps brown the chicken before it goes in the slow cooker. Parmesan cheese and Italian seasoning give the sauce plenty of flavor, and spinach is an easy, family-friendly veggie that takes little effort to cook and adds freshness to the dish. We like to serve our creamy Tuscan chicken over rice or pasta.

How to Make Slow-Cooker Creamy Tuscan Chicken

This Tuscan-inspired chicken comes together easily in the slow cooker. Here’s what we did (keep scrolling for the full recipe details)!

1. Brown the Chicken Breasts

Start with a quick stovetop sear in melted butter to give the chicken a nice golden color and seal in flavor. Once browned, transfer the chicken to your slow cooker.

2. Make the Sauce

Drain the oil from the jar of sun-dried tomatoes (otherwise your sauce will turn out too oily). Mix together Alfredo sauce, sun-dried tomatoes, Parmesan, and Italian seasoning. Then, pour the sauce over the chicken. During recipe testing, we found that it only takes 2 to 3 hours in the slow cooker to cook the chicken perfectly without drying it out. Any longer than that, and the sauce may start to separate.

3. Add the Spinach

About 5 minutes before serving, stir in a handful of chopped fresh spinach; the heat from the sauce will wilt the greens. Serve everything spooned over a bed of rice, linguine, or whatever pasta you have on hand. Don’t forget a side of Pillsbury™ Crescents!

Storing and Reheating Slow-Cooker Creamy Tuscan Chicken

Have some leftovers? Lucky you. This creamy chicken reheats well for a satisfying next-day lunch or dinner. Here’s how to store and reheat.

Refrigerator

Store in an airtight container in the refrigerator for up to 3 days. We wouldn’t recommend freezing the leftovers as the sauce may separate when thawed.

Reheating

Microwave individual servings for 1 to 2 minutes until heated through, or reheat them in a pot on the stove over low heat for 8 to 10 minutes, stirring occasionally, until heated through.

Frequently Asked Questions