This Tuscan chicken crock pot recipe has become one of my go-to comfort meals when I need something hearty and delicious but low-effort. I add the chicken, broth, and tomatoes to the slow cooker in the morning and let it do its thing while I go on with my day. By dinnertime, the orzo has soaked up all that creamy, garlicky sauce, the Parmesan has melted in, and the spinach adds just the right amount of freshness. It feels cozy and a little special, but still simple for a weeknight meal.
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Recipe Highlights
Hands-off cooking: All I have to do is combine the ingredients and let my slow cooker work its magic.
Comforting and nutritious: Creamy and cheesy, this chicken recipe is both nourishing and delicious. It packs in veggies, protein, and fiber for a family favorite slow cooker chicken dish.
Gluten free option: This recipe easily can be made gluten-free, if needed, by using gluten-free orzo.
Great for leftovers: If I’m lucky enough to have any leftovers, they reheat quickly, making this an easy meal that’s a great option for meal prep or next-day lunches.
Main Ingredients To Make Slow Cooker Tuscan Chicken
Here are a few notes about the key ingredients for this Tuscan chicken crock pot recipe:
- Chicken: I find that either boneless skinless chicken breast or chicken thighs work well for this recipe. I even sometimes stir in leftover cooked chicken breast, slow cooker shredded chicken, or Instant Pot shredded chicken breast at the very end of cooking to bulk it up even more. I don’t recommend using bone-in chicken.
- Chicken Broth: When I have some stored away, I use this homemade Instant Pot bone broth. If not, store-bought chicken or vegetable broth works well. I always buy low-sodium options so that I have more control over the saltiness of the dish.
- Orzo pasta: Orzo is probably my favorite pasta to use in a variety of Mediterranean style dishes. If I don’t have it on hand, I use white rice for a similar taste and texture. Or, I sometimes substitute cauliflower rice for a low-carb recipe.
- Heavy cream: This forms the base of the sauce, similar to Alfredo sauce. Half and half or whole milk also would work.
- Sun-dried tomatoes: These add a bold, salty, acidic taste along with some vitamin A, vitamin C, and potassium. I call for shelf stable bagged sun-dried tomatoes for this recipe. However, if olive oil-packed options are all I can find, I make sure to drain them well to prevent the dish from becoming soggy or separating. I don’t use a whole bag at once, and save leftovers to make Tuscan salmon or Marry Me Chicken on another day.
- Spinach: I recommend using fresh spinach, since frozen spinach would cause the sauce to be too watery.
Find the ingredient list with exact measurements in the recipe card below, along with the nutrition information, including calories (kcals), carbohydrates, fats, saturated fats, protein, and fiber.
Achieve The Right Consistency
Once cooked, this recipe can become quite thick. So I add an extra splash of heavy cream or broth to thin it out without watering down the flavor.
On the off-chance the cream sauce turns out too thin, try letting the mixture cook in the crockpot, uncovered, for an additional 10-15 minutes. Or, whisk a tablespoon of cornstarch and a tablespoon of water in a bowl to make a slurry, then whisk that into the sauce.
Make It Gluten Free
If serving someone with celiac disease or gluten intolerance, use gluten-free orzo or rice instead of the regular orzo. Rice will require the same amount of cooking time as orzo pasta, but gluten-free orzo typically is done faster, so be sure to check in on it sooner.
Sides To Serve Alongside This Slow Cooker Dish
With protein, carbs, spinach, and sun-dried tomatoes, this creamy Tuscan chicken crock pot recipe is a filling, complete meal on its own. However, since I’m a veggie lover, I’ll often serve it with a side of additional veggies, such as my sautéed broccolini, these air fryer Brussels sprouts, or roasted green beans. It’s a little odd, but my kids like to eat it over top of Instant Pot mashed potatoes, but I prefer adding a side of olive bread or sourdough bread to soak up all the creamy sauce.
Storage Directions
Transfer cooled leftovers to an airtight container for up to 4 days. To reheat a portion, I gently warm it in a skillet over medium heat, adding a little more broth as needed to loosen the sauce back up.
I don’t recommend freezing this dish. I find the sauce separates and becomes too grainy and separated once thawed.
Frequently Asked Questions
Cooking chicken on low is best for this recipe. It keeps the meat tender and juicy while allowing the flavors to fully develop. Cooking on high can sometimes cause slow cooker chicken to get too tough or dry.
I don’t recommend it. Frozen chicken takes too long to reach a safe cooking temperature when it thaws and heats in the slow cooker. For the best results, use thawed chicken breast or thighs cut into cubes.
Cut the chicken into even pieces and cook it on the low heat setting for a max of 4 hours. Using thighs instead of breasts also can help since they contain more fat. Finally, avoid overcooking. Once the chicken reaches an internal temperature of 165°F, and the orzo is tender, switch the crock pot to warm and serve right away.
For more depth of flavor, I sometimes stir in Italian seasoning, extra black pepper, minced garlic cloves, or a dash of red pepper flakes. Zucchini and artichoke hearts also make great additions for extra texture and nutrients (stir them in near the end, since they won’t take long to cook and heat through).
Crockpot Tuscan Chicken With Orzo
This crockpot Tuscan chicken recipe is a hands-off dinner that features tender chicken, orzo, and a creamy, sun-dried tomato sauce. With veggies and a savory flavor, it’s an easy dinner recipe for those nights when something hearty, nourishing, and picky-eater-approved is needed.
Ingredients
- 1 lb raw boneless skinless chicken breast or chicken thighs, cubed, about ¾ inch pieces
- 1 ¾ cups low-sodium chicken broth, plus more as needed
- ¾ cup sun dried tomatoes*
- 1 teaspoon garlic powder
- ⅓ cup heavy cream, half and half, or whole milk
- 1 cup (6 ounces) dry orzo pasta
- 2–3 cups fresh baby spinach
- ¾ cup shredded or grated Parmesan cheese, plus more for serving
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup chopped fresh basil leaves
Get Recipe IngredientsInstructions
- To a 4- to 6-quart slow cooker, add the cubed chicken breast, broth, sun dried tomatoes, and garlic powder.
- Cover and cook on the LOW setting for 2-3 hours.
- After 2-3 hours, stir in the heavy cream and orzo. Cover again and cook on LOW for an additional 30-45 minutes, until the orzo is tender and cooked to al dante.
- Stir in spinach and ¾ cup Parmesan cheese. Cover and cook on LOW until the spinach is wilted and the Parmesan is melted, about 5-10 minutes more. If the mixture is too thick for your preference, stir in a little more broth until it reaches your desired consistency.
- Add the salt and pepper and stir. Taste and adjust seasonings as needed. Serve topped with fresh basil and more Parmesan, as desired.
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Notes
For a gluten-free option, use gluten-free orzo, uncooked rice, or frozen bagged cauliflower rice
Use bagged shelf stable sun-dried tomatoes. Jarred sun-dried tomatoes packed in oil also will work, just drain them well and pat dry with paper towels to remove as much oil as possible.
Nutrition Information
- Serving Size: 1/5 of the recipe or 1 cup
- Calories: 393
- Fat: 17 g
- (Sat Fat: 7 g)
- Sodium: 830 mg
- Carbohydrate: 32 g
- (Fiber: 3 g
- Sugar: 3 g)
- Protein: 31 g
- Cholesterol: 88 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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