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Prep Time 10

Cook Time 3 30

Total Time 3 40

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This slow cooker Tuscan chicken is made with tender chicken, carrots, and cannellini beans cooked low in a tomato, garlic, and Italian herb sauce with a splash of white wine. Unlike other Tuscan chicken recipes, there is no heavy cream in this version. Instead, the tomatoes and wine carry the flavor, and the beans make the sauce thick and filling, so you don’t even miss the cream.

a picture of Tuscan chicken plated on a blue plate with a fork

I didn’t start from scratch with this one. I took my slow cooker Southwest chicken and used my Slow Cooker Dinner Builder to change it up with Italian herbs, tomatoes and white wine. It tastes like a completely new recipe, and I barely had to think about it.

Recipe Highlights

Hands-off: Chop a few vegetables, layer everything in the slow cooker, and add the zucchini and beans near the end.
Main ingredients: Chicken breasts or thighs, carrots, onion, zucchini, cannellini beans, and diced tomatoes.
Leftovers: Make extra because this is even better the next day.

the ingredients for tuscan chicken laid out on a marble board: white beans, Italian seasoning, Chicken breasts, onions, carrots, zucchini, garlic, onions and tomatoes

Ingredient Notes

Chicken: boneless, skinless breasts or thighs. If it’s frozen, thaw it first.
Onion: yellow or white both work.
Garlic: fresh is better, but 1/4 teaspoon garlic powder works in a pinch.
Carrots: regular sized carrots, or baby carrots work.
Zucchini: yellow squash is a good swap or use a mix of both.
Diced tomatoes: canned or fresh. Try fire-roasted for a little smokiness.
Cannellini beans: any white bean works (great northern or navy too). Rinse and drain them, and use low-sodium if you can.
White wine: any dry white you’d drink, like Pinot Grigio or Sauvignon Blanc, and pour the rest with dinner. If you would rather have no alcohol, use low-sodium chicken broth.
Italian seasoning: or 1/2 teaspoon each of dried basil and oregano

How to Make Slow Cooker Tuscan Chicken

Prep: dice the onion and carrots, mince the garlic, and slice or cube the zucchini. Pat the chicken dry with a paper towel.
Layer: put the chicken in the bottom of the slow cooker and add the onion, garlic and carrots on top.
Add the sauce: pour in the diced tomatoes and wine or broth, then sprinkle with Italian seasoning. Cover and cook on low for 3 hours.
Finish: stir in the zucchini and beans, cover, and cook 30 to 60 minutes longer, until the chicken reaches 165°F and the zucchini is tender. Season with salt and pepper.

Short on time? Cook on high for 1 hour 15 minutes, then stir in the zucchini and beans and cook about 15 minutes longer, until the chicken reaches 165°F.

a collage of pictures showing 4 steps to make tuscan chicken, add chicken, top with carrots, add tomatoes, cook then add zucchini and beans

Make it Your Way

This is an easy dinner to change up. Keep the slow cooker method and swap the protein, use whatever vegetables you have, or take the flavor somewhere else.

Protein: boneless thighs or sliced Italian chicken sausage. You can also try bone in chicken pieces – but adjust the cook time.
Vegetables: stir baby spinach or chopped kale in for the last 10 minutes. Mushrooms or bell peppers can go in with the zucchini. Or skip the extra vegetables and serve a salad on the side.
Beans: chickpeas instead of cannellini, or leave the beans out for a lower-carb version.
Sauce and flavor: add chopped sun-dried tomatoes with the diced tomatoes for that classic Tuscan flavor without cream. Red pepper flakes add heat. For deeper flavor, sauté the onion and garlic in olive oil before they go in.
Finish: freshly grated Parmesan cheese, fresh basil or parsley, or a squeeze of lemon.

When I want a heartier dinner, I will add a handful or two of fresh spinach to the crockpot just before serving.

Want more dinners you can start in the morning and forget about? Here are more slow cooker slow cooker recipes.

Perfect Sides and Serving Ideas

Here are some tasty side dish suggestions for your slow cooker Tuscan chicken.

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.

A picture of Tuscan chicken plated, sliced with a fork

How to Store Crockpot Tuscan Chicken

This one tastes even better the next day; here are some tips for storing it.

Fridge: cool completely, then store in airtight containers for up to 4 days.
Freezer: cool fully, then freeze for up to 3 months.
Reheat: warm gently on the stove over low heat or in the microwave. Add a splash of broth or water to loosen the sauce.
Freezer meal: put all the raw ingredients except the zucchini and beans in a freezer bag, chicken included, and freeze flat. Thaw overnight in the fridge, then cook as usual and add the zucchini and beans near the end.