Crock Pot Tuscan Chicken

Why You’ll Love This Recipe

This Tuscan chicken is rich, creamy, and packed with flavor, all made right in the slow cooker. The coconut milk creates a luscious dairy-free sauce, while sun-dried tomatoes and garlic infuse every bite with depth and warmth. Spinach adds freshness, making it a well-rounded meal. It’s easy, versatile, and naturally gluten-free, with options to make it dairy-free or vegetarian.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ pounds chicken breast (about 3 large breasts)
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 cup full-fat coconut milk (more if desired)
• 3 tablespoons vegan butter or ghee
• 6 garlic cloves, minced or grated
• 1 cup sun-dried tomatoes, sliced
• 3 cups baby spinach
• ¼ cup nutritional yeast or Parmesan cheese

Directions

1. Season chicken breasts with salt, pepper, and dried oregano.
2. Place the chicken in the Crock Pot. Add coconut milk, vegan butter (or ghee), garlic, and sun-dried tomatoes. Stir gently to combine.
3. Cover and cook on low for 4–6 hours or on high for 2–3 hours, until chicken is fully cooked and tender.
4. About 30 minutes before serving, stir in the baby spinach and nutritional yeast (or Parmesan). Cover again until spinach is wilted.
5. Shred or slice the chicken before serving, spooning the creamy Tuscan sauce over the top.

Servings and timing

This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is 4–6 hours on low or 2–3 hours on high.

Variations

• Substitute chicken thighs for a juicier, more flavorful cut.
• Add mushrooms, zucchini, or artichokes for extra vegetables.
• Replace coconut milk with heavy cream for a richer, non-dairy-free option.
• Make it vegetarian by replacing chicken with chickpeas or white beans.
• Add crushed red pepper flakes for a spicy kick.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness to the dish.

Can I make this recipe without coconut milk?

Absolutely substitute heavy cream, half-and-half, or cashew cream.

Do I need to sear the chicken first?

No, it’s not necessary, but searing adds extra flavor if you’d like to take the extra step.

Can I cook this on high heat?

Yes, cook on high for 2–3 hours if you’re short on time.

What can I serve with Tuscan chicken?

It pairs beautifully with pasta, rice, mashed potatoes, or crusty bread.

Can I make this vegetarian?

Yes, swap the chicken for beans, lentils, or tofu and keep the rest of the recipe the same.

Will the coconut milk make it taste sweet?

No, full-fat coconut milk creates creaminess with only a subtle flavor, which balances with the garlic and sun-dried tomatoes.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide deeper flavor, but fresh tomatoes can work—just cook them down slightly before adding.

How do I thicken the sauce?

You can simmer uncovered for 15 minutes after cooking, or stir in a spoonful of cream cheese or a cornstarch slurry.

Can I prep this recipe ahead of time?

Yes, assemble all ingredients in the Crock Pot insert the night before, refrigerate, then cook the next day.

Conclusion

Crock Pot Tuscan chicken is a creamy, flavorful dish that’s both comforting and easy to make. With tender chicken, a rich sauce infused with garlic and sun-dried tomatoes, and a touch of freshness from spinach, it’s a complete meal made effortlessly in the slow cooker. Whether for a weeknight dinner or a special gathering, this recipe is sure to become a family favorite.

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