Tuscan Chicken Slow Cook Recipe: Sun-Dried Tomato and Spinach Elegance

This slow cooker method transforms simple ingredients into a restaurant-quality Tuscan masterpiece with minimal effort. The combination of sun-dried tomatoes, spinach, and herbs creates an elegant dish that’s perfect for busy weeknights.

You’ll love how the chicken becomes tender and flavorful as it cooks in the rich, aromatic sauce. Serve over pasta or with crusty bread to soak up every last bite.

Ingredients for Tuscan Chicken Slow Cook

Transform everyday ingredients into restaurant-quality Tuscan chicken with these essential components.

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The chicken is the foundation—boneless, skinless breasts ensure even cooking and optimal texture. Costco offers excellent quality at bulk prices, while Whole Foods provides organic options. Sun-dried tomatoes should be oil-packed (not dry) for the best flavor. Trader Joe’s sells them in convenient jars. Fresh spinach wilts perfectly into the sauce; baby spinach requires no prep.

Heavy cream can be swapped for half-and-half at a 1:1 ratio, though the sauce will be slightly less rich. No white wine? Additional chicken broth with a splash of lemon juice mimics the acidity. Dried herbs lose potency over time—Penzeys offers exceptional quality. For a lighter version, Greek yogurt instead of cream works surprisingly well.

Store raw chicken in the coldest part of your fridge for up to 2 days. Prepared dish keeps for 4-5 days refrigerated or can be frozen for 3 months. Sun-dried tomatoes and herbs maintain quality for 6-12 months in a cool, dark pantry.

Step-by-Step Instructions for Tuscan Chicken

This method ensures tender chicken and a rich, creamy sauce with minimal effort.

Step 1: Sear and Season the Chicken

Heat the 2 tbsp olive oil in a large skillet over medium-high heat. While it heats, pat the 1.5 lb boneless skinless chicken breasts dry and season both sides with 1 tsp salt and 0.5 tsp black pepper.

Sear the chicken for 3-4 minutes per side until golden brown. The chicken won’t be fully cooked yet, but the searing builds flavor. Transfer to your slow cooker, keeping any rendered juices.

Step 2: Build the Flavor Base

In the same skillet, sauté the diced 1 whole white onion for 3 minutes until translucent. Add the minced 4 cloves garlic cloves, 1 tsp dried Italian seasoning, 0.5 tsp dried basil, and 0.5 tsp dried oregano, cooking for 30 seconds until fragrant.

Sprinkle in the 2 tbsp all-purpose flour and stir for 1 minute to cook off the raw flavor. This creates a roux that will thicken the sauce beautifully. Pour in the 0.5 cup chicken broth, scraping up any browned bits from the pan.

Step 3: Combine and Slow Cook

Transfer the onion mixture to the slow cooker. Add the 0.5 cup sun-dried tomatoes, 5 oz fresh spinach, 1 cup heavy cream, and 0.5 cup Parmesan cheese. Stir to combine, ensuring the chicken is mostly submerged.

Cook on low for 4 hours or high for 2 hours. The chicken is done when it reaches 165°F internally and shreds easily with a fork. The spinach will wilt perfectly into the sauce.

Step 4: Finish and Serve

Once cooking is complete, let the dish rest for 10 minutes in the slow cooker. This allows the sauce to thicken slightly and the flavors to meld. Stir gently before serving to distribute the spinach and tomatoes evenly.

Taste and adjust seasoning if needed, though the Parmesan and sun-dried tomatoes provide plenty of saltiness. The sauce should coat the back of a spoon with a velvety texture.

Essential Equipment for This Recipe

Slow Cooker Selection

For this dish, a 6-quart slow cooker is ideal—it provides enough space for the chicken to cook evenly without crowding. I use my Crock-Pot Programmable for precise timing, but any model with low and high settings works perfectly. 🔥

Skillet Essentials

A 12-inch stainless steel skillet is perfect for searing the chicken and building the roux. I recommend All-Clad for even heat distribution, but Cuisinart offers great budget-friendly options. Nonstick works too, but stainless gives better browning.

Knife and Cutting Board

A sharp 8-inch chef’s knife makes quick work of dicing onions and mincing garlic. Pair it with a large wooden cutting board for stability. My Wüsthof knife has lasted me over 10 years with proper care.

Measuring Tools

Accurate measurements matter for the sauce’s consistency. I keep a set of stainless steel measuring cups and spoons handy. For liquids like broth and cream, a 2-cup glass measuring cup with a spout makes pouring easy.

Wooden Spoon

A sturdy wooden spoon is essential for stirring the roux and scraping browned bits from the skillet. It won’t scratch your cookware like metal utensils might. I prefer bamboo for its durability and eco-friendliness. ✨

Instant-Read Thermometer

To ensure perfect doneness, use an instant-read thermometer. I check the chicken reaches 165°F internally before serving. The ThermoWorks Thermapen gives accurate readings in 3 seconds—worth every penny.

Frequently Asked Questions