Slow Cooker Tuscan Chicken Recipe

5 from 4 votes

This Slow Cooker Tuscan Chicken is a restaurant-standard dinner which is super easy to make. Juicy chicken breasts in a sun-dried tomato sauce with garlic, parmesan and spinach.

Prep Time5

Cook Time4

Total Time4 5

Course: dinner

Cuisine: Italian

Keyword: chicken, slow cooker

Servings: people

Author: Sarah Howells

Equipment

slow cooker

Ingredients

400 g chicken breasts (cut into chunks)
2 tbsp plain gluten free flour
3 tsp chopped garlic
1 tsp paprika
2 tsp dried oregano
100 g sun-dried tomatoes in oil (roughly chopped - reserve some of the oil for frying if including this step)
165 g cream cheese (I used Light cream cheese)
200 ml gluten free chicken stock (Made with 1 stock cube/stock pot and 200ml boiling water)
50 g grated parmesan cheese
120 g frozen spinach (defrosted and drained of excess water - or use fresh)
Salt and Pepper

Metric - US Customary

Instructions

Mix the gluten free flour, paprika, salt and pepper together and add to a large bowl.
Turn the chicken pieces in the flour mix to coat.
OPTIONAL: Add around 1 tbsp oil from the sun dried tomatoes jar to a large pan and place on a medium-high heat. Fry the chicken for 1-2 minutes until just starting to brown, to seal the meat (you can skip this step if short on time!)
Add all of the ingredients EXCEPT the spinach and cream cheese to the slow cooker. Mix well and cook on high for 3-4 hours or low for 5-6 hours.
After the allotted time, stir in the spinach and cream cheese and cook for another 30 minutes to heat through. Serve hot or portion up to freeze.

Video

Notes

Updated for Sep 2026: This recipe originally used 100ml double cream in place of the cream cheese. After testing multiple times I much preferred it with cream cheese so I've updated this version to reflect this! If using cream, you can add this at the same time as everything else, just omitting the spinach until the final 30 minutes of cooking.
Storing: This slow cooker recipe is great for batch cooking - simply portion it up and keep in the fridge for 1-2 days or freeze. You can reheat it straight from frozen.
No Slow Cooker? Try my Creamy Tuscan Chicken recipe instead, which is cooked in a pan on the hob.

Nutrition