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GET IT NOWMy Crock Pot Tuscan chicken combines three of my food loves — creamy chicken dishes, Italian flavors, and easy, healthy recipes — into one amazing dinner. It’s as simple as tossing everything into the slow cooker and letting it work its magic. This dish is a winner over some easy roasted potatoes, noodles, or cauliflower rice on a hectic weeknight, or as a meal prep option. Make this slow cooker Tuscan chicken with me for a comforting, hands-off meal!
Why You Need My Crock Pot Tuscan Chicken Recipe
- Creamy, cheesy, and fall-apart tender – If you like my Tuscan salmon, this slow cooker Tuscan chicken is a lot like that, but with juicy, tender chicken breast and a thinner cream sauce (think drizzle!). It’s super flavorful with the garlic, spinach, and sun-dried tomatoes.
- Simple ingredients – No condensed soups or processed foods here. I only use fresh, simple grocery staples, which are naturally gluten-free.
- So easy to make – My Crock Pot Tuscan chicken is mostly hands-off, with only about 15 minutes of hands-on time. I also have a stovetop option in my tips below.
Ingredients & Substitutions
Here I explain the best ingredients for my slow cooker Tuscan chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I usually use boneless skinless chicken breasts. Boneless chicken thighs or tenderloins work, too.
- Garlic – Fresh garlic is ideal, but a tablespoon of jarred minced garlic will do the trick. You can also saute some diced onions with it for extra flavor if you like.
- Olive Oil – To saute the garlic. Avocado oil is good, too.
- Heavy Cream – This will make your Crock Pot Tuscan chicken creamy! Full-fat coconut milk or coconut cream will work if you need a substitute. I don’t recommend using other types of milk, as the sauce will be super thin.
- Chicken Broth – I use reduced sodium store-bought, since the cheese adds enough salt. You can also make your own homemade broth or bone broth.
- Parmesan Cheese – Thickens the sauce and adds flavor. Grated parm melts more easily than shredded. Avoid softer cheeses, which can become stringy.
- Sun-Dried Tomatoes – Make your own sun-dried tomatoes in the oven, or just use store-bought.
- Spinach – I highly recommend fresh spinach here. If you only have frozen, thaw and drain it, then use about one ounce. Or feel free to add more to your liking!
- Spices – Italian seasoning, sea salt, and black pepper. If you want a kick, toss in some crushed red pepper flakes.
How To Make Slow Cooker Tuscan Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the garlic. Just cook it in a saucepan in a little olive oil.
- Make the sauce. Add the cream and chicken broth, and simmer until the sauce coats the back of a spoon. Then, lower the heat and stir in the parmesan cheese, until smooth and creamy. Add salt to your taste if needed.
- Season the chicken. Place it in the bottom of your Crock Pot (I have this one and it fits 4 chicken breasts nicely). Season with salt, pepper, and Italian seasoning, and top with chopped sun-dried tomatoes.
- Cook low and slow. Pour the sauce over the chicken, then turn on your slow cooker. You can cook on low or high — see my times on the recipe card below.
- Wilt the spinach. Remove the chicken, and turn slow cooker to high. Add the spinach and stir until wilted.
- Bring it all together. Return your creamy Crock Pot Tuscan chicken to the slow cooker. Spoon the toppings over it before serving.
My Recipe Tips
- If your sun-dried tomatoes are oily, pat them dry. This will prevent your sauce from turning out oily.
- Try to get most of the sauce directly on the chicken. NOT sitting at the bottom of the Crock Pot! Some will run off, but the chicken stays juicier this way, and the sauce on top stays nice and thick.
- Don’t forget the sauce and toppings at the bottom. When serving your Crock Pot Tuscan chicken, scoop those flavorful toppings from the bottom of the slow cooker, and drizzle the sauce over the chicken. It’ll be amazing over your side dishes, too!
- Prefer a thicker sauce? I love that the sauce is on the thinner side—perfect for drizzling over the chicken (and any sides like rice or potatoes). But if you want a thicker sauce, you can stir in some softened cream cheese after removing the chicken, or simmer the sauce in a saucepan with a little cornstarch at the end.
- Want to cook it faster on your stovetop? Just season the chicken and sear it in a skillet to brown (but not cook through). Make the sauce on the stove as usual (I just use the same skillet), then stir in the sun-dried tomatoes and spinach to wilt. Add the chicken into the pan with the sauce, and simmer until cooked through. One thing I like about this method is the sauce is thicker! You can also just make my sun-dried tomato chicken or marry me chicken, which are very similar and use the stovetop.
Serving Ideas
This Crock Pot Tuscan chicken makes a lot of flavorful sauce, so I recommend serving it over a base to soak it up! Here are some options:
- Noodles – Choose your favorite pasta, or one of my healthier options, like zucchini noodles or baked spaghetti squash. Try microwave spaghetti squash if you need something fast.
- Rice – The cream sauce makes it so flavorful! My personal fave is cauliflower rice.
- Potatoes – My kids love this chicken over mashed potatoes, while my husband and I like mashed cauliflower (pictured above). Roasted potatoes also work well, or you could even opt for roasted rutabaga or air fryer butternut squash.
Want to add a vegetable? Try my sauteed eggplant, parmesan broccoli and cauliflower, or one of my Italian-inspired salads, like artichoke salad, Caprese salad, or roasted veggie salad.
Crock Pot Tuscan Chicken
My creamy Crock Pot Tuscan chicken has a rich sauce with garlic, parmesan, spinach, and sun-dried tomatoes. Super easy in the slow cooker!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and saute for about 1 minute, until fragrant.
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Add the cream and chicken broth. Bring to a gentle simmer, then reduce to medium-low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.
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Meanwhile, place the chicken in the bottom of your Crock Pot. Season with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
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When the sauce has thickened a bit, turn down the heat to low. Whisk or stir in the parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to your taste if needed.
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Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
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Cook for 3-4 hours on High or 6-8 hours on Low.
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Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken should have a layer of sauce that sticks to it.
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Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
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Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast with sauce, or 1/4 of the entire recipe
- Tips: See my recipe tips above! I’ve got options for a thicker sauce or cooking this dish on the stovetop instead.
- Store: Keep leftovers covered in an airtight container the refrigerator for up to 3-4 days.
- Meal prep: This dish stores well, so you can make it ahead! You can also just make the sauce in advance.
- Reheat: I usually just pop this dish in the microwave, as it doesn’t dry out easily. You can also toss the Tuscan chicken in the Crock Pot again on the Warm setting, or in the oven at 350 degrees F.
- Freeze: The texture of this sauce can change a bit if you freeze it, but I do it anyway! Cool completely, transfer to zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crock Pot Tuscan Chicken
268 Comments
Shaheen
1This recipe was not only delicious, but so easy to make. Thanks for this delicious recipe.
Jenn
1I followed all instructions to a “T” and was disappointed. Perhaps I thought this would be creamy (like creamed spinach). I cooked 3:15 on high. I had one piece of chicken left over (tossed the sauce) and it was actually better reheated. I think cooking the chicken with SD tomatoes and chicken stock would be better, then add the sauce and spinach once it’s cooked.
Maya | Wholesome Yum
0Hi Jenn, Sorry it wasn’t what you were expecting. This definitely has some liquid by nature of cooking in the slow cooker, though it should be creamy too. Feel free to change up the order of cooking the sauce – I did it this way to make it the fastest and “hands off” so that it’s just ready in the slow cooker at dinner time.
E
0Sounded good, but didn’t end up making it. Hear me out! What’s the point of a Crock Pot meal if you have to dirty dishes and prep half the meal outside of the Crock Pot? Takes the convince out of crockpoting. Should have read the instructions before buying the ingredients. Also wish there was an alternative given to heavy cream for people looking to make the meal healthier or dairy free.
Maya | Wholesome Yum
0Sorry to hear this recipe was not what you expected, even without making it. The point of the Crock Pot is not only convenience, but also how tender it makes your food. This is one of those recipes. Also, I did give alternatives to the heavy cream in my post above.
lora
0This recipe has quickly become a favorite of my guests! It is my go-to recipe if I am having people over for dinner. I tried another recipe where all of the ingredients are put in at the start and it was not the same at all. Thank you for this and all of your other recipes. They NEVER disappoint!
Wholesome Yum D
0I’m so happy to hear that, Lora! It means a lot that you trust my recipes for hosting and I totally agree, the timing of ingredients can make such a difference. Thank you for the kind words!
~Chrissie O.
0You’ve done it again! I did do this on the stove, and the biggest thing/s I changed are these: 1. I poached the chicken breast in the chicken broth and shredded it with the flat of a knife before adding it back to the pan (I can stretch 2 large chicken breasts into a meal for 4+ when I shred it!!). 2. I thinly sliced a yellow onion, and cut each sliced half into thirds, so it was fairly coarsely cut. 3. I used a 10 oz bag of spinach (not baby spinach), and just ripped it coarsely with my hands and added. 4. I don’t love the texture of sun-dried tomatoes (I’m Autistic, it’s a textural thing), but I ADORE tomatoes, so I diced several Romas and put about 1/4 cup on top of the dish when I served it for a fresh component. 5. Last, in all, I used about 2c of chicken broth to poach, wilt the spinach, cook the onion/garlic, etc. I REALLY am conscious about calories (I’m not Keto but my hubbie is), and used probably half a cup of 1/2-1/2, rather than heaving whipping cream. I used a Wal-Mart shredded Italian cheese blend and I found that it thickened the sauce BEAUTIFULLY, so it was creamy in a delightful way, NOT stringy, at all, but had wonderful nuanced flavor from the vegetables, and the assortment of cheeses in the Italian blend. I know this sounds like a lot of changes, but I really think I tried to adhere to the spirit of the recipe and the essential ingredient list!!! Most of my changes were procedural, but I admit I did add onion and extra spinach – but I don’t think that detracted, one iota! And, thanks to your inspiration, this is a dish I will make again and again. It felt positively decadent over a keto-friendly spaghetti (I find it at Dollar Tree – it’s cauliflower and pea-protein!). We will enjoy this one regularly – super cost-effective, weeknight easy, and company-elegant with fresh, chiffonade basil to garnish! Thank you so much!!!
Cheryl Rogala
0I made this last night and also a few weeks ago. It is my favorite chicken recipe. So easy to make and delicious. I wouldn’t change a thing on your recipe. Thanks for all your great recipes.
Maya | Wholesome Yum
0I’m honored that this is your favorite chicken recipe, Cheryl! Thank you so much.
Wholesome Yum D
0Thank you so much for sharing all the details, Chrissie! I love how you made this your own while staying true to the spirit of the recipe. Your version sounds absolutely delicious, and I’m so glad it worked for both you and your husband. It means a lot to hear you’ll be making it again!
Lissa
0Made this tonight it was delicious but far to rich to eat too much of. Everyone said there sauce was not thick. Mine was thick but there wasn’t enough sauce. I measured and cooked everything as listed. I’d like to make it again but with only 2 cloves of garlic instead of 6… cause woooooah that was too much garlic.
Maya | Wholesome Yum
0Hi Lissa, I’ve never had a sauce turn out super thick after cooking in the slow cooker, because the chicken releases a lot of liquid as it cooks and the temperature is too low for it to evaporate. The sauce is thick when adding to the chicken, but should thin out after cooking. Did you do something differently in the recipe? As for the garlic, it could be that your cloves were very large. Six is based on cloves that are 1/2 teaspoon each when minced. Of course it’s also a matter of preference and I love garlic, so feel free to use less next time. Hope this helps.
Hannah
0I’m always looking for delicious low sodium dishes because my husband has a chronic heart condition that requires a low sodium diet. I used no sodium Italian seasoning and no salt added chicken broth and poured the sauce over mashed potatoes. Not only is the Tuscan chicken healthy but it’s super delicious, we both love it!!! It’s maybe is our top favorite dishes!!! Thanks so much for this recipe!!!
Wholesome Yum D
0This made me so happy to read, Hannah! I love how you adapted it to fit your husband’s needs, and I’m thrilled it’s become one of your favorites. Thank you for sharing!
Amanda Y.
0This has become a family favorite!! My teenage girls and my spouse request this on a regular basis. I have tried other recipes and the sauce was too thick. The thinner sauce is perfect!!
Wholesome Yum D
0That’s so great to hear, Amanda! I’m especially glad your whole family loves it, and I agree, the lighter sauce makes it satisfying without being too heavy.
Karen
0It was delicious & super easy.
Maya | Wholesome Yum
0Thank you, Karen!
Katie
0My family LOVES this meal! And I love how easy it is to throw in the crock pot for a few hours and makes the house smell amazing!
I bought the sun-dried tomatoes in a jar and did NOT chop or drain them. The final product was a bit oily but overall it is truly delicious! I spooned the whole thing over my cauliflower rice, and it actually makes me want to eat cauliflower rice. 😂
Also, my husband and I meal prep this at the beginning of the week, and it reheats beautifully.
Gayle
0I am going to try this today over cauliflower! 🤞🏻I just need my chicken to thaw! Or it will be tomorrow. Thank you for the idea. I like your recipes.!! Gayle
Maya | Wholesome Yum
0Thanks, Gayle! Let me know how it turns out!
Maya | Wholesome Yum
0I’m so glad your family loves this recipe, Katie! Thank you for sharing your meal, it sounds perfect.
Rick Cerrona
0Hi Maya. I followed the recipe as recommended and the chicken turned out dry and without any flavor at all. Sorry, but I’ll pass on following your recommendations from now on.
Maya | Wholesome Yum
0Hi Rick, Sorry to hear your chicken turned out dry. It sounds like you overcooked it. It could be that your slow cooker runs hot, so I would check on it sooner next time. If that’s what happened, it’s likely this will happen with other slow cooker recipes, even if they aren’t mine. Hope this helps.
Vanessa
0Will it make a difference if the chicken is diced? I’d like to use a combination of chicken breast and thighs, and dice them together.
Maya | Wholesome Yum
0Hi Vanessa, I haven’t tried this with diced chicken. I’ve made this with a combination of breasts and thighs, but still had them whole. If you try diced, please let me know how it goes! I suspect the cook time may need to be reduced.
Brandi Brown
0Hi. Can you use frozen chicken for this recipe, or does it have to be thawed first?
Maya | Wholesome Yum
0Hi Brandi, The USDA doesn’t recommend slow cooking chicken from frozen, so I would thaw it first.
Kristina
0I made this last night and it was amazing. I served it with Maya’s roasted broccolini and it was quick and very easy. I did make a few very minor tweaks.
The night prior to making this recipe I used Maya’s instructions to make my own sundried tomatoes in my smart oven/air fryer. It was so simple! I will not purchase sundried tomatoes again, will only make my own from now on.
I used a bit of cream cheese after reading some comments about scant sauce, and how runny it was. So after heating the garlic in the pan I added 2 oz of cream cheese and stirred until it formed a paste. Then I added a splash of white wine, and stirred until the cream cheese was thick. I added another splash of wine, stirred to fully integrate, then slowly added the cream and the rest of the sauce ingredients.
I cooked everything in the slow cooker for one hour on low, then one hour on high, and finished with two hours on low. I did use a spatula to scrape the sides once or twice in the middle, and there was a good amount of sauce. The chicken was perfectly cooked, and the sauce was absolutely amazing. The whole thing was super simple and with the broccolini, it resulted in a total of 4 dinner meals.
Fantastic recipe, simple and quick to make, not a ton of dishes to clean, lots of food for leftovers, and a meal good enough to make me lick my plate. This will be a regular in my rotation!
Maya | Wholesome Yum
0Great tips, thank you, Kristina! I’m so glad you enjoyed this dish. I love it with broccolini, too.
Andy
0Super easy, quick and absolutely delicious. Try substituting bone in chicken thighs too. We make it twice a month and alternate over rice or noodles.
Maya | Wholesome Yum
0Thank you, Andy! I agree that bone-in chicken thighs work great, too.
Amie Lane
0I made this (or more accurately, my husband) and it was wonderful to say the least!! I wouldn’t change a thing and highly recommend trying it!! Yum!!
Maya | Wholesome Yum
0Thank you, Amie! Appreciate the kind words.
Mike
0Great recipe! I did a crock of breasts, and a crock of thighs. I also added some red and yellow peppers, and some of my home made chipotles for a little spice and smokiness. Delicious!
Maya | Wholesome Yum
0Thank you, Mike! Those sound like delicious additions.
Irena
0Incredibly good!!! I made it yesterday and doubled the recipe. I planned to serve it tonight again but my husband pretty much ate it all for lunch 🙂 Thank you Maya.
KC
0I’m doubling the recipe for a big family get together meal. Can I use one large crockpot for all or should i do two regular batches in two crockpots? Thanks!
Maya | Wholesome Yum
0Hi KC, Yes, you can use one large one, although the sauce sticks the best to the parts of the chicken on top outside the liquid, so you’ll have less of that for pieces that are layered underneath. You can use two Crock Pots if you have two and want to avoid this. Let me know how it goes!
Leslie
0Love this recipe!
Nancy
0Hi, I live basically in the middle of nowhere the only store we have is a Dollar general. Would it be okay to use canned spinach or frozen spinach and is there something I can substitute for sun-dried tomatoes?
Maya | Wholesome Yum
0Hi Nancy, Yes, you could use either as long as it’s thawed and drained well. You can make your own sun-dried tomatoes from fresh ones, or roasted red peppers might work nicely as an alternative.
Sydney
0Do you think the sauce would still turn out okay if I omitted the cheese? Or will this negatively alter the texture?
Maya | Wholesome Yum
0Hi Sydney, I think it would still be good, but it would be much thinner. You could also substitute cream cheese instead of parmesan to thicken for a different flavor.
Barbara Belotti Cioschi
0This recipe was delicious. The only change I made was chicken bullion powder instead of broth. I added a little more cream instead. I cooked it for 5.5 hours and the chicken was perfect.
Maya | Wholesome Yum
0Thank you, Barbara! Good to hear that substitution worked for you.
Cherie
0Any suggestions on a different cheese? My husband doesn’t like Parmesan cheese.😥
Maya | Wholesome Yum
0Hi Cherie, I haven’t made this with another type of cheese. Pecorino Romano would probably work. More melty cheeses would be more stringy.
Renee mathews
0Love this recipe! I did do a bit of tweaking, I added about 2 tablespoons of cream cheese in the sauce and added just a dash of slap ya momma seasoning to the sauce as well! I served over steamed broccoli 🤤 thank you for sharing this ❤️
Lynda
0Hi, This recipe sounds yummy. Do you info on the sodium per serving?
Maya | Wholesome Yum
0Hi Lynda, Sorry, I don’t. Sodium can vary widely depending on the brand of ingredients. You can read more about my nutrition policy here.
Connie
0Super easy and SO good, even my picky husband loved it!
Barb
0This recipe is great, I did add some Reisling and Savaugn blanc wine to the sauce. I also added a few sprinkles of red pepper flakes to the sauce. Great recipe!!
Don
0The chicken tastes good but my sauce almost completely dried up while cooking. I followed the recipe exactly and did 7 hours on low. The sun dried tomatoes are basically burnt and there wasn’t really any sauce there at the end to add spinach to. I have a very good Crock Pot brand slow cooker and I’ve never experienced anything like this before :/
Maya | Wholesome Yum
0Hi Don, Sorry to hear that happened. It sounds like maybe your slow cooker runs hot? There should be a lot of sauce, as you can see in my pictures above. You can try cooking for less time next time to see if that helps.
Carole
0Delicious with easy-to-follow instructions which I really appreciate. Great flavor and not a lot of work! Win, win!!
Bonnie
0We loved it! Great flavor. Thank you!
Crystal G.
0I made this recipe over the weekend and it turned out delicious! Prep was easy even for me who only cooks once a week. I always turn to Wholesome Yum to find healthy recipes.
Sandra
0What is a good substitute for the spinach ? I don’t like it cooked, but will eat it raw. You can call me weird, lol.
Barb
0Could try to just sprinkle some fresh parsley over the top when serving. Still have the green and a little added flavor.
Maya | Wholesome Yum
0Hi Sandra, No worries, everyone is different! You could use kale or fresh basil instead of spinach, or just omit it.
LENNY O.
0The Photo of the ‘finished’ product looked SSSSSO GOOD That I was actually ‘Salivating’!!!! I can’t wait to do my own this coming Sunday. Thanks w/ much Respect.
Grace
0Yummy
maggie
0I want to do this with a combo of thighs & breasts: I prefer white meat, hubby is a big fan of dark. should I start them all together, then watch the thighs for doneness (instant read thermometer) and pull them out when they’re Almost done? Then add them back to the crock pot for the last several minutes to finish cooking & reheat?
Maya | Wholesome Yum
0Hi Maggie, I would put all the chicken in at the same time. Since it’s the slow cooker, there isn’t really much concern with overcooking.
Caroline
0What would be best to serve this dish over? Would rice be good?
Maya | Wholesome Yum
0Hi Caroline, Yes, rice works great! I have other suggestions in the post above if you need them.
hct
0Excellent and easy recipe, took it to a Mom with a new baby- family loved it I did too!
Tiffany
0Unfortunately my chicken came out way too dry. Maybe best to cook on high for the 3-4 hours. I cooked it on the low for the specified time frame (it was maybe a bit less than 7 hours) while my hubby loved the sauce, he said the chicken was inedible.
Nicky
0How can you make so the sauce isn’t watery?
Harmony Ritter
0I use a little cornstarch to thicken.
Maya | Wholesome Yum
0Hi Nicky, I mentioned in the post that it’s a thin sauce, which is great for drizzling over the chicken and the base you serve it with (see my post for ideas). If you want it thicker, check out my tips in the post above for 2 options to thicken the sauce.
Beverly Brauer
0I purchase my chicken breasts at Sam’s Club and they are definitely large! They weigh just over 1/2 a pound a piece. Is that what you consider large or do I need to cook them longer than 8 hours on low?
Wholesome Yum D
0Hi Beverly, That size chicken breast should work fine in this recipe.
al
0Hello… It’s just now in the crock pot. Stay tuned. Looks good…. more later. Thank you.
Amber
0Seriously 10/10! I am just now starting to cook & this was easy & soooo good. My husband, who is an amazing cook, said he wouldn’t change a thing about it!
Melissa
0This recipe is amazing! I’ve made it several times now. It’s the first time I’ve made chicken that didn’t come out dry, seriously!
I have a question – do you think the same directions would work with a different sauce, maybe like a teriyaki sauce? I’d love to make some different versions of this but keep the method, crockpot, etc.
Maya | Wholesome Yum
0I’m so glad you liked this enough to make it several times, Melissa! Thank you! Yes, I think this would work with other sauces, though I haven’t done teriyaki specifically. Let me know how it goes if you try that!
Jonny
0Hey there!
So I got sun dried tomatoes (the ones that are in a bottle of olive oil for preservation) and didn’t chop them and forgot to wrap them in paper to soak up excess oil. Threw the sun dried tomatoes in the crockpot with everything else, and now my tuscan chicken is swimming in an oil bath! What do you recommend for next time? Chop and then dry? Drying them with paper towels the best way?
Maya | Wholesome Yum
0Hi Jonny, Yes, you can just dry them with paper towels next time before adding to the slow cooker.
Debbie
0Could this be made in the oven?
Maya | Wholesome Yum
0Hi Debbie, I’m sure you can, but I’ve only made it in the Crock Pot so I don’t have specific instructions for the oven. Let me know how it goes if you try it in the oven!
Sarah
0Tried making it, the sauce was a gluey hot mess. There’s no way I could get 3/4 of a cup of shredded parmesan to melt into the liquid. I ended up needing to cook the chicken with globs of half melted parmesan and liquid on top. I don’t have high hopes.
Maya | Wholesome Yum
0Hi Sarah, This recipe calls for grated parmesan (the kind that is like a powder), not shredded. That was probably your issue. I do recommend making sure the parmesan melts fully before adding the sauce to the chicken.
Linda Hornick
0This is a great meal! I served with rice.
Cherie Krutilek
0Could you add capers and mushrooms to the crockpot chicken recipe?
Maya | Wholesome Yum
0Hi Cherie, Sure, why not? I would recommend sauteing the mushrooms with the garlic, so they don’t water down the sauce.
SHANNA
0This is a fantastic recipe! It is one of the first recipes that I made at Wholesome Yum. Now I am a huge fan. It is a must try recipe!
Jennifer
0This recipe was easy to make. I sun dried the tomatoes in the oven and they came out perfect. Chicken falls apart easily and the sauce gave the chicken so much flavor! It’s hard to like chicken when you’re on a high protein diet, but this made it easy! Even my 14 yr old daughter loved it and went for 2nds. This will be my new go to!
Jeanette
0Can this be made in there Instant Pot/pressure cooker?
Courtney
0Excited to try this one out today! I’m using chicken thighs, would you recommend a shorter cooking time?
Maya | Wholesome Yum
0Hi Courtney, It would be pretty close, but feel free to check on them sooner to see. It also depends on whether they are boneless or bone-in.
Maya | Wholesome Yum
0Hi Jeanette, That would probably work, but I don’t have a recipe specifically for that. You could use the slow cooker setting on your Instant Pot with the same instructions I have here.
Lucy Cash
0Thank you so much for this recipe!! My whole family loves it and so do I! I feel like we are eating at Carrabas when we have this. Best part is I can make it early, so when it’s time to eat and I’m exhausted, it’s ready.