This Crockpot Tuscan Chicken is the ultimate dump-and-go dinner! Tender chicken breast slow cooks with sun-dried tomatoes, garlic, and Italian herbs, then gets tossed with tender orzo pasta, fresh baby spinach, and a rich parmesan cream sauce, all in one pot. With just minutes of prep, your slow cooker does all the heavy lifting for a family-friendly dinner that everyone at the table will absolutely love.
If you are looking for a dinner that the whole family will get excited about, this is it! This slow cooker Tuscan chicken with orzo is creamy, hearty, and packed with flavor, but it comes together with just a few minutes of hands-on prep. No separate kids’ meal needed! Everyone eats the same delicious dinner and everyone goes back for seconds.
The best part for me, is that the slow cooker really does all the work. Just layer everything in the morning, and by dinnertime you have a warm, comforting pasta dish ready to go. It honestly feels way fancier than the effort it takes, which is exactly the kind of recipe I love to have in my back pocket on a busy weeknight!
Why I LOVE this recipe!
- Dump and go – Just layer the ingredients in the slow cooker and walk away. The crockpot does 100% of the work while you live your life.
- One pot wonder – The orzo cooks right in the slow cooker at the end, which means minimal dishes and maximum flavor as it soaks up all those delicious juices.
- Incredibly flavorful – Sun-dried tomatoes, garlic, Italian seasoning, and fresh parmesan create a rich, deeply savory sauce that tastes like it simmered all day (because it did!).
- Family-friendly comfort food – Creamy pasta + tender chicken is a combination that kids and adults both go absolutely crazy for. This one is always the first thing gone!
Recipe Notes
This Crock Pot Tuscan Chicken recipe is as simple as promised! Just a few minutes of prep and your slow cooker are all you need for a cozy, family-friendly pasta dinner everyone will rave about.
In this section I am going to go through a few tips and tricks I use for how to make slow cooker Tuscan chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless skinless chicken breasts –Chicken breasts work beautifully here and shred easily after slow cooking. You can also swap in boneless skinless chicken thighs if you prefer!
- Onion – Diced onion goes right into the bottom of the slow cooker for added flavor. Yellow or white onions both work great.
- Garlic – Six cloves of pressed garlic might sound like a lot, but trust me, it mellows and sweetens beautifully during the long cook time!
- Salt, black pepper & Italian seasoning – This simple trio seasons the chicken perfectly. If you want to make your own Italian seasoning blend, check out my Homemade Italian Seasoning recipe.
- Sun-dried tomatoes packed in oil with herbs – Use an 8 oz jar packed in oil (not the dry-packed kind). The oil carries so much flavor and helps create the sauce!
- Chicken broth – Adds depth and keeps everything moist during cooking. Water works as a substitute in a pinch.
- Baby spinach – Stirred in at the end, the fresh spinach wilts into the dish beautifully. Alternatively, you can use chopped kale!
- Half and half – Stirred in near the end to create that dreamy, creamy sauce. You can substitute heavy cream or use whole milk for a lighter version (the sauce will be a bit thinner).
- Orzo – This small rice-shaped pasta cooks right in the slow cooker during the last 30 minutes and soaks up all the incredible flavors from the chicken and sauce.
- Parmesan cheese – Freshly grated parmesan melts into the sauce and adds a salty, nutty finish.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Make it extra creamy – Swap the half and half for heavy cream for an even richer, restaurant-style sauce. You can also stir in 2 oz of softened cream cheese along with the parmesan at the end for extra body.
- Add more veggies – This recipe is delicious with extra vegetables stirred in at the end. Try sliced mushrooms (add with the orzo), cherry tomatoes (stir in with the spinach), or a handful of frozen peas.
- Make it spicy – Add a pinch of red pepper flakes with the Italian seasoning for a gentle kick that complements the sun-dried tomatoes beautifully.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make crockpot Tuscan chicken.
Place the chopped onion in the bottom of the slow cooker, then lay the chicken breast on top of it. Season with salt, pepper, and Italian seasoning. Pour the sun dried tomatoes and oil over the chicken. Add broth around the chicken.
Cover and cook on high for 3-3.5 hours, or low for 3.5-4 hours. Once done, uncover and shred the chicken into bite-sized pieces with two forks.
Add dried orzo.
Then, add half & half and mix.
Add the spinach and stir it in.
Recover and cook on low for 30 minutes. Once the orzo is tender, stir in the parmesan and serve warm (with more parmesan on top!)
Recipe Tips
- Don’t skip the oil from the sun-dried tomatoes – That herby, flavorful oil is where so much of the magic happens in this dish. Make sure to scrape every last bit of it into the slow cooker.
- Shred the chicken while it’s hot – The chicken will shred most easily right after it comes out of the slow cooker. Two forks work great, or you can use a hand mixer on low speed for super fast shredding.
- Stir the orzo a couple of times during the last 30 minutes – Orzo can clump together if left completely undisturbed. Give it a quick stir once or twice while it cooks to keep it moving and ensure even cooking.
- Serve it right away – Orzo continues to absorb liquid as it sits, so this dish is best served fresh and hot. If you’re making it ahead, cook the orzo on the stovetop separately and stir it in just before serving.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-minced garlic – Swap the 6 pressed cloves for 2 teaspoons of jarred minced garlic to skip the peeling and pressing step entirely.
- Use pre-diced onion – Many grocery stores sell pre-diced fresh onion in the produce section, or you can use frozen diced onion straight from the bag — no thawing needed.
- Use rotisserie chicken – If you’re really pressed for time, skip the slow cooker chicken entirely! Use shredded rotisserie chicken, add it to the slow cooker with the remaining ingredients, and just cook on low until the orzo is tender (about 30–40 minutes). It won’t be quite as flavor-deep, but it still comes together beautifully.
- Prep ahead the night before – Layer everything except the broth in a zip-top bag and refrigerate overnight. In the morning, dump it in the slow cooker, add the broth, and you’re set!
Freezer Meal Instructions
Making this crockpot Tuscan chicken and orzo recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place the chicken breasts, diced onion, garlic, salt, pepper, Italian seasoning, sundried tomatoes (with oil), and chicken broth into a gallon-sized freezer bag.
- Seal the bag, removing as much air as possible, then label with the date and cooking instructions.
- Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator, then dump the contents into your slow cooker and cook as directed, adding the half and half, orzo, spinach, and parmesan at the end.
How to Freeze Slow Cooker Tuscan Chicken After Cooking
- Allow the finished dish to cool completely before transferring to freezer-safe containers.
- Portion into individual or family-sized servings and store in airtight containers. Note that the orzo will have absorbed most of the liquid — add a splash of broth or cream when reheating to bring it back to life.
- Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 60-second intervals.
What to Serve with Crockpot Tuscan Chicken
Since this protein based dinner has the rich, creamy Italian-inspired flavors of sun-dried tomatoes, garlic, and parmesan, it will pair well with many of your favorite Italian and Mediterranean side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Crockpot Tuscan Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Tuscan Chicken Orzo Soup – Add extra chicken broth to your leftovers to thin it into a creamy, hearty soup. Warm it on the stovetop and top with extra parmesan and fresh basil.
- Tuscan Chicken Stuffed Peppers – Halve and hollow out bell peppers, fill them with leftover Tuscan chicken orzo, top with mozzarella cheese, and bake at 375°F for 20–25 minutes until bubbly and golden.
- Tuscan Chicken Flatbread – Spread leftover chicken and orzo over flatbread or naan, top with shredded mozzarella, and broil for 3–5 minutes for a quick and delicious pizza-style dinner.
Recipe FAQ’s
Do I need to put liquid in the crockpot with chicken breasts?
Yes! For this recipe, we add chicken broth along with the oil from the sun-dried tomatoes, which gives the chicken plenty of liquid to cook in and creates the base of the creamy sauce. It’s always good practice to add a little bit of liquid in the crockpot when cooking chicken breasts.
Is it safe to put raw chicken in a slow cooker?
Yes, it is completely safe to cook raw chicken directly in the slow cooker as long as it reaches an internal temperature of 165°F before serving.
How long should I cook Tuscan chicken in the crockpot?
For this recipe, cook on high for 3–3.5 hours or on low for 3.5–4 hours, until the chicken is cooked through and shreds easily with two forks. Every slow cooker runs a little differently, so start checking on the earlier end of the time range to avoid overcooking.
What is the best way to cook chicken breast so it is tender and moist for shredding?
The slow cooker is actually one of the best methods for tender, juicy shredded chicken because the low and slow heat breaks down the protein without drying it out. The key is not to overcook it, once the chicken hits 165°F and shreds easily, pull it right away for the best texture.
More EASY Crockpot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy crockpot recipes here, or see a few of our readers favorite recipes below.
- Crockpot Sun-Dried Tomato Chicken Alfredo
- Slow Cooker Orange Chicken
- Crockpot Bourbon Chicken
- Slow Cooker Meatballs in Marinara Sauce
Crockpot Tuscan Chicken and Orzo
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 onion , diced
- 6 cloves garlic , pressed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasonings
- 8 oz jar sun dried tomatoes packed in oil with herbs
- 1 cup chicken broth, or water
- 4 oz baby spinach
- 1½ cups half and half, or heavy cream
- 8 ounces orzo
- ¼ cup freshly grated parmesan, plus more for topping
Instructions
- Place the chopped onion in the bottom of the slow cooker, then lay the chicken breast on top of it. Season with salt, pepper, and Italian seasoning. Pour the sun dried tomatoes and oil over the chicken. Add broth around the chicken.
- Cover and cook on high for 3-3.5 hours, or low for 3.5-4 hours.
- Once done, uncover and shred the chicken into bite-sized pieces with two forks. Add the half and half and orzo and mix. Then add the spinach and stir it in.
- Recover and cook on low for 30 minutes. Once the orzo is tender, stir in the parmesan and serve warm (with more parmesan on top!)
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