This Keto Crockpot Tuscan Chicken is rich, creamy, and packed with garlic, Parmesan, spinach, and sun-dried tomatoes. The slow cooker makes the chicken ultra tender while the sauce turns into a luxurious, restaurant-style Tuscan cream sauce—without the carbs.
Servings: 6
Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: ~4–6 hours
🛒 Ingredients
🍗 Chicken
- 2 lbs (900 g) boneless, skinless chicken thighs (best for juiciness)
(or chicken breasts if preferred) - 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
🧄 Tuscan Sauce Base
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream 🥛
- ½ cup grated Parmesan cheese 🧀
- 1 teaspoon Dijon mustard (adds depth)
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional 🌶️)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
🌿 Tuscan Add-Ins
- 1 cup sun-dried tomatoes (oil-packed, drained and sliced) 🍅
- 3 cups fresh spinach 🥬
- ½ small onion, finely diced (optional but recommended)
🧈 Optional Finishing Touch
- Extra Parmesan for topping
- Fresh parsley for garnish 🌿
🔪 Step 1: Season the Chicken
- Pat chicken dry with paper towels.
- Season both sides with:
- Salt
- Pepper
- Paprika
- Italian seasoning
💡 Dry chicken = better texture and flavor absorption.
🥘 Step 2: Optional Searing (Extra Flavor Boost)
- Heat 1 tablespoon olive oil in a pan over medium-high heat.
- Sear chicken for 2–3 minutes per side until lightly golden.
✨ This step is optional but adds deeper flavor.
🍲 Step 3: Build the Slow Cooker Base
In your crockpot, add:
- Olive oil
- Garlic
- Chicken broth
- Heavy cream
- Parmesan cheese
- Dijon mustard
- Italian seasoning
- Salt & pepper
- Red pepper flakes (optional)
- Onion (if using)
- Sun-dried tomatoes
Stir everything gently to combine.
🍗 Step 4: Add Chicken
- Place seasoned (or seared) chicken into the sauce.
- Spoon sauce over the top so it’s well coated.
🕒 Step 5: Slow Cook
LOW:
⏱️ 4–6 hours
HIGH:
⏱️ 2–3 hours
Chicken is done when:
- It is tender and easily shredded
- Internal temperature reaches 165°F (74°C)
🥬 Step 6: Add Spinach
- Open crockpot in the last 15–20 minutes of cooking.
- Stir in fresh spinach.
- Cover and let it wilt into the sauce.
✨ Spinach should be bright green, not overcooked.
🧀 Step 7: Final Sauce Adjustment
After cooking:
- Stir sauce well
- Taste and adjust:
- More salt 🧂
- More Parmesan 🧀
- More pepper 🌶️
If sauce is too thin:
👉 Remove lid and cook for 10–15 minutes to thicken
🍽️ Step 8: Serve
Serve hot with:
🥦 Low-Carb Options
- Cauliflower rice
- Zucchini noodles
- Steamed broccoli
🍝 Optional Higher-Carb Options
- Pasta
- Mashed potatoes
- Rice
🌟 Optional Variations
🧄 Extra Garlic Tuscan Chicken
Add:
- +2 extra garlic cloves
- Garlic powder pinch
🧀 Extra Creamy Version
Add:
- 2 oz cream cheese at the end and stir until melted
🌶️ Spicy Tuscan Chicken
Add:
- Extra red pepper flakes
- A dash of hot sauce
🥓 Bacon Tuscan Chicken
Add:
- 6 strips cooked, crumbled bacon at the end 🥓
🧊 Storage
- Refrigerator: up to 4 days
- Freezer: up to 2 months
Reheat gently on stove or microwave to prevent cream separation.
📊 Approximate Nutrition (Per Serving, 6 servings)
- 🔥 Calories: 420–520
- 🥩 Protein: 35–40 g
- 🥑 Fat: 30–38 g
- 🌾 Net Carbs: 4–7 g
