Slow Cooker Tuscan Chicken – Easy and Healthy
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Slow Cooker Tuscan Chicken is a hands-off dinner that tastes like it’s been simmering on a Tuscan stovetop all afternoon. This delicious crockpot dinner brings tender chicken, a rich tomato-herb sauce and fresh veggies to your table with almost no effort. It’s simple, hearty, and packed with flavor for a healthy weeknight dinner.
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I took a Southwest Chicken Recipe that I came up with a few years ago and used my dinner builder to turn it into another easy crockpot recipe with a flavor switch. Similar ingredients, but a different flavor vibe.
Why Slow Cooker Tuscan Chicken is a Game-Changer for Healthy Dinners
Here’s What You Will Need
Ingredients
- Boneless skinless chicken breasts or chicken thighs
- Carrots
- Onion
- Zucchini
- Garlic
- Diced tomatoes
- White beans
- Dry white wine or broth
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Slow Cooker Tuscan Chicken
- Prep your ingredients: chop the veggies and mince the garlic. You can either slice the zucchini or cut it into small cubes. Pat the chicken dry with a paper towel.
- Place the chicken in the bottom of the slow cooker, add the onion, garlic and carrots on top.
- Pour in the diced tomatoes and wine or broth; sprinkle with garlic and oregano. Cover and cook on low heat for 3 hours.
- Remove the cover and add the zucchini and white beans; cover and cook for an hour longer. Adjust flavors and serve.
Pro Tips
- Use low-sodium beans and broth to keep salt in check.
- Skip wine if you prefer, Chicken Broth works just as well.
- Want a deeper flavor? Sauté the onion and garlic in olive oil before adding to the slow cooker.
- For extra favor, top the chicken with freshly grated parmesan cheese.
- If you prefer a thicker sauce, you can mash a few beans with the back of a spoon or mix in a slurry of flour and water if needed.
Want another Italian-inspired slow cooker idea for a special dinner? Try this savory favorite: Crockpot chicken Marbella recipe!
Perfect Sides and Serving Ideas
Here are some tasty side dish suggestions
- Crusty bread or mashed potatoes: great for soaking up the herby tomato sauce.
- Whole grains: Spoon Tuscan chicken over quinoa, farro or rice.
- Simple salad: Toss mixed greens with olive oil, lemon and a pinch of salt or try this arugula salad.
- Roasted veggies: Broccoli, cauliflower or asparagus pair well with Tuscan flavors.
- Serve over pasta: This is a great addition to any pasta.
Storing and Using Leftovers
This is one of those recipes that tastes even better the next day, so leftovers are a win. Here’s how to store them:
Storage Basics
- Cool it completely then refrigerate leftover chicken in airtight containers for up to 4 days.
- Freeze for up to 3 months. Cool fully before freezing.
- Reheat gently on the stove over low heat or in the microwave. Add a splash of broth or water to loosen the sauce.
Leftover Flip – Tuscan Chicken Soup
Turn leftovers into soup with these easy steps:
- Add 2 to 3 cups low-sodium chicken broth to your leftover Tuscan chicken.
- Stir in a big handful of baby spinach or chopped kale.
- Simmer 5 to 10 minuts until greens wilt and the flavors meld.
- Optional add-ins: a squeeze of lemon, cooked small pasta, farro or extra white beans.
Recipe Variations
Extra veggies: Stir in add-ins like baby spinach, chopped kale, mushrooms, bell peppers or peas within the last hour of cooking.
Creamy Tuscan style: For a silky sauce, stir in 1/4 to 1/2 cup half and half or coconut milk at the end. Warm gently; do not boil to avoid curdling.
Keto or low carb: Skip the beans and add more low-carb veggies like zucchini, mushrooms, or spinach.
Herb and spice twists: Add red pepper flakes for heat. Swap oregano for Italian seasoning or finish with fresh basil and parsley.
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Stuck on What to Make for Dinner?
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Do you want more Crockpot inspiration? Check out these recipes.
Recipe FAQs
A dry white like Pinot Grigio or Sauvignon Blanc. If using broth, choose low-sodium.
Yes, add all of the raw ingredients, except for zucchini and beans to a freezer bag, including the chicken. Freeze flat. Defrost overnight in the fridge and cook. Add the zucchini and beans an hour before serving.
You can, but the beans, especially canned beans and zucchini, will become mushy. If you don’t mind that, then go ahead and add everything at once.
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Slow Cooker Tuscan Chicken
Equipment
Ingredients
- 1 pound boneless, skinless chicken breasts or boneless chicken thighs
- 1 cup diced tomatoes fresh or canned
- 1 teaspoon Italian seasoning or 1/2 teaspoon basil and 1/2 teaspoon oregano
- 1 cloves chopped garlic or 1/4 teaspoon garlic powder
- 2 carrots large dice
- 1 medium zucchini sliced or large dice
- 1 can white beans
- 1/2 cup white wine or chicken broth
Instructions
- Prepare the ingredients: chop the veggies, and pat the chicken dry with a paper towel.
- Place the chicken in the bottom of the slow cooker. Add the onion, garlic, carrots, wine and tomatoes. Cover and cook on low heat for 3 hours.
- Remove the cover after 3 hours, stir in the zucchini and white beans, cover and cook for 30 to 60 minutes longer.
Notes
- Use low-sodium beans and broth to keep salt in check.
- Skip wine if you prefer, Chicken Broth works just as well.
- Want a deeper flavor? Sauté the onion and garlic in olive oil before adding to the slow cooker.
- For extra favor, top the chicken with freshly grated parmesan cheese.
- If you prefer a thicker sauce, you can mash a few beans with the back of a spoon or mix in a slurry of flour and water if needed.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
