Name: Crock Pot Tuscan Chicken
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp Italian seasoning; 1 (15 oz) can full-fat coconut milk; 6 cloves garlic, minced; 1 cup sun-dried tomatoes, chopped (if packed in oil, drain them); 2 cups baby spinach; 1/4 cup parmesan cheese, grated; Salt & pepper, to taste

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Crock Pot Tuscan Chicken has become one of our go-to meals for busy weeknights, especially since it’s both dairy-free and gluten-free! Inspired by Olive Garden’s Tuscan chicken, this dish puts a healthy twist on the classic, with a creamy, flavor-packed sauce that’s loaded with fresh garlic, spinach, and sun-dried tomatoes. It’s the perfect balance of comfort food and wholesome ingredients, making it a kid-friendly favorite in our house. Whether you serve it over rice, mashed potatoes, or your choice of noodles (see ingredient notes for options), it’s a meal that never disappoints.

Not only does this slow-cooker recipe make dinner prep a breeze, but it will also fill your home with the most irresistible aroma — making it one of those meals everyone looks forward to coming home to. Plus, it’s easy to customize to fit your family’s tastes and dietary needs.

Crock Pot Tuscan Chicken Ingredient Notes

One of the things I love most about this recipe is how simple it is. With just a few wholesome ingredients, you can create a delicious meal:

Chicken: I prefer boneless, skinless chicken breasts for this recipe, but chicken thighs work just as well if that’s your preference.
Garlic: Freshly minced garlic makes a big difference in flavor, so I highly recommend using fresh garlic when possible.
Italian Seasoning: You can use store-bought Italian seasoning or make your own with a blend of dried herbs like basil, oregano, and thyme.
Spinach: Fresh spinach is best for this recipe. I wouldn’t recommend using frozen spinach, as it tends to release too much water and changes the texture.
Sun-Dried Tomatoes: Be sure to drain and chop the sun-dried tomatoes before adding them to the slow cooker to avoid excess liquid in the dish.
Coconut Milk: Be sure to use full-fat coconut milk — the low-fat variety doesn’t provide the same creamy texture and richness.
Dairy-Free: For a dairy-free option, sub nutritio nal yeast for the parmesan cheese.
Salt & Pepper: Adjust the seasoning to your taste. A pinch of salt and freshly ground pepper will help bring out the flavors.
Spice It Up: If you like a bit more heat, try adding a pinch of red pepper flakes or a sliced jalapeño to the sauce for some extra kick.

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What to Serve with Crock Pot Tuscan Chicken

Rice: Our personal favorite way to serve this meal is over a bed of rice (regular rice or cauliflower rice for lower carb). The sauce is SO insanely delicious and the rice perfectly soaks it up.
Pasta: Gluten-free noodles, regular noodles, or zucchini noodles — depending on preference/dietary need.
Mashed Potatoes: Regular or cauliflower
Veggies: Broccoli, Green Beans, etc.

Rice: Our favorite way to serve this meal is over a bed of rice — either regular rice or cauliflower rice for a lower-carb option. The sauce is so insanely delicious, and the rice soaks it all up perfectly.
Pasta: You can serve this over gluten-free noodles, regular pasta, or zucchini noodles, depending on your preference or dietary needs.
Mashed Potatoes: Choose either regular mashed potatoes or cauliflower mash for a comforting, hearty side.
Veggies: Pair with your favorite veggies like broccoli, green beans, or roasted carrots for a well-rounded meal.

Yield: 6 servings

Crock Pot Tuscan Chicken

Inspired by Olive Garden’s Tuscan chicken, this dish puts a healthy twist on the classic, with a creamy, flavor-packed sauce that’s loaded with fresh garlic, spinach, and sun-dried tomatoes. It’s the perfect balance of comfort food and wholesome ingredients, making it a kid-friendly favorite in our house.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

2 lbs boneless, skinless chicken breasts
1 tbsp Italian seasoning
1 (15 oz) can full-fat coconut milk
6 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (if packed in oil, drain them)
2 cups baby spinach
1/4 cup parmesan cheese, grated
Salt & pepper, to taste

Instructions

1. Place the chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.

2. Add the garlic, coconut milk, and sun-dried tomatoes to the slow cooker.

3. Cook on low for 6 hours or on high for 4 hours, or until the chicken reaches an internal temperature of 165°F.

4. Once the chicken is fully cooked, remove it from the slow cooker. Stir the spinach and cheese (or nutritional yeast) into the sauce in the slow cooker and mix well until the spinach wilts.

5. Serve the chicken with the sauce poured over the top.

Notes

Dairy-Free: For a dairy-free option, sub nutritional yeast for the parmesan cheese.
Coconut Milk: Be sure to use full-fat coconut milk — the low-fat variety doesn’t provide the same creamy texture and richness.
How to Serve: Our personal favorite way to serve this meal is over a bed of rice (regular rice or cauliflower rice for a lower-carb option). The sauce is incredibly flavorful and the rice soaks it all up perfectly! You can also serve it over gluten-free noodles, regular pasta, or zucchini noodles, depending on your preference or dietary needs.
Leftovers: This dish keeps well in the fridge for 2-3 days, and it’s even better the next day! The sauce continues to absorb into the chicken, making it extra flavorful.
Spice It Up: If you like a bit more heat, try adding a pinch of red pepper flakes or a sliced jalapeño to the sauce for some extra kick.

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Melissa

Monday 21st of April 2025

I make this on a regular basis; the whole family loves it! I add sauteed mushrooms and onions and serve over rice. Thank you for this awesome recipe!

Selena

Wednesday 19th of February 2025

Can you please share the nutrition facts if you have it? Thank you!!🫶🏻

Kate

Friday 20th of December 2024

This takes maybe 15 minutes to throw together. I leave it in the crock for ~6hrs on low. Then I take the chicken out and shred it in a bowl before dumping the sauce&spinach in (didn’t do the cheese) It absorbs the sauce better that way and then I serve over rice. It turned out really good. Easy to make and easy to freeze for later this way too.

Kim

Thursday 12th of December 2024

How many people does this serve?

@Kim, I would base it on the amount of chicken your family eats as a serving. The recommended amount is 3-4oz per serving, but most adults actually eat about 4-6oz. If basing this recipe off that then 2lbs makes about ~5-8 servings.

Shallan

Tuesday 22nd of October 2024

I made this tonight, and I think I let it cook too long. When I tried to remove the chicken, it shredded. We went with it, and use it like a sauce over noodles. After a few bites, we added a squeeze of lemon juice, as the sun dried tomato’s that I added were dried and not jarred, and I think some acid was missing. We also added a splash of coconut aminos. My 9 yo who loves food, but doesn’t love trying new things gave compliments, rather than complaints. And my spouse asked to put this into the normal rotation. Thanks for something easy, new and delicious.