Crockpot Creamy Tuscan Garlic Chicken

Savor Crockpot Creamy Tuscan Garlic Chicken, a decadent keto dinner with tender chicken swimming in rich garlic-Parmesan cream, sun-dried tomatoes, and spinach. This effortless slow-cooker masterpiece delivers Italian restaurant flavor without the carbs.

Why You’ll Love This Recipe

Crockpot Creamy Tuscan Garlic Chicken is pure low-carb luxury—juicy chicken breasts bathed in a velvety, garlicky cream sauce loaded with tangy sun-dried tomatoes and fresh spinach. It tastes like you spent hours in an Italian kitchen, yet it’s a true dump-and-go recipe that cooks itself. Perfect for busy weeknights, date-night-in, or meal prep, this dish is naturally gluten-free, keto-friendly (under 6g net carbs per serving), and so rich that even carb-lovers won’t miss the pasta. Serve over zucchini noodles or cauliflower rice and watch everyone lick their plates clean.

Recipe Tips and Tricks

• Sear Chicken First: 2 minutes per side for golden color (optional but gorgeous).
• Use Oil-Packed Tomatoes: Drain oil; adds intense flavor.
• Add Spinach Last: Final 20–30 minutes keeps it bright green.
• Thicken Sauce: Stir in extra Parmesan or xanthan gum at end.
• Keep Chicken Juicy: Don’t overcook—check at 5-hour mark on low.
• Double Sauce: Everyone fights over it—consider 1½× the cream portion.

Yield: 6 Servings

Crockpot Creamy Tuscan Garlic Chicken

Print

Rich, garlicky keto Tuscan chicken made effortlessly in the crockpot.

Prep Time 10 minutes

Cook Time 5 hours

Additional Time 30 minutes

Total Time 5 hours 40 minutes

Ingredients

• ½ cup oil-packed sun-dried tomatoes, drained & chopped
• ½ tsp black pepper
• ¾ cup grated Parmesan cheese
• 1 cup heavy cream
• 1 tbsp Italian seasoning
• 1 tsp salt
• 5 oz fresh baby spinach
• 6 boneless, skinless chicken breasts
• 6 cloves garlic, minced
• 8 oz full-fat cream cheese, cubed
• Optional garnish: fresh basil, extra Parmesan

Instructions

1. Season Chicken: Pat breasts dry; sprinkle generously with salt, pepper, and Italian seasoning.
2. Layer Crockpot: Place chicken in single layer at bottom.
3. Add Garlic & Tomatoes: Scatter minced garlic and sun-dried tomatoes over chicken.
4. Creamy Base: Dot with cream cheese cubes; pour heavy cream evenly.
5. First Cheese: Sprinkle half the Parmesan on top.
6. Set & Forget: Cover and cook on low 5–6 hours or high 3 hours.
7. Shred or Slice: Remove chicken; shred or leave whole—your choice.
8. Wilt Spinach: Stir spinach into sauce; return chicken, cook on high 20–30 minutes.
9. Final Cheese: Stir in remaining Parmesan until sauce is silky.
10. Serve Hot: Spoon over zoodles or cauliflower rice, garnish with basil—mangia!

Notes

• Oil from sun-dried tomatoes can be drizzled in for extra flavor.
• Spinach goes in last 30 minutes to stay vibrant.
• Sauce thickens as it stands—perfect for spooning over everything.
• Leftovers make incredible stuffed chicken or low-carb pizza topping.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 618Total Fat 49gSaturated Fat 26gUnsaturated Fat 23gCholesterol 194mgSodium 1652mgCarbohydrates 6gFiber 1gSugar 2gProtein 38g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Breasts: Boneless, skinless; thighs work too for extra juiciness.
• Heavy Cream: Full-fat is non-negotiable for keto richness.
• Cream Cheese: Full-fat, cubed for easy melting.
• Parmesan: Freshly grated melts smoother and tastes better.
• Sun-Dried Tomatoes: Oil-packed, julienne-cut for even distribution.
• Spinach: Fresh baby spinach; frozen (thawed & drained) in a pinch.
• Garlic: Fresh minced; 6–8 cloves for true garlic lovers.
• Italian Seasoning: Store-bought or homemade blend.

Variations and Substitutions

• Protein Swap: Shrimp, pork tenderloin, or salmon.
• Dairy-Free: Coconut cream + nutritional yeast (texture changes).
• Spicy Kick: Add red pepper flakes or Calabrian chilies.
• Veggie Boost: Mushrooms, artichoke hearts, or roasted red peppers.
• Cheese Options: Swap half Parmesan for asiago or pecorino.
• Instant Pot Version: 8 minutes high pressure + quick release.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight before reheating.
• Reheating: Warm gently on stove with splash of cream to revive sauce.

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Until you can read, Crockpot Cheesy Cauliflower Casserole