Go Back
Keto Crockpot Tuscan Chicken (Creamy, Easy & Low-Carb)

Keto Crockpot Tuscan Chicken Recipe

Allan
Keto Crockpot Tuscan Chicken combines tender chicken breasts with a creamy garlic-Parmesan sauce, sun-dried tomatoes, and fresh spinach. This easy slow-cooker dinner skips flour-based thickeners and uses measured ingredients to keep carbohydrates manageable. Finish the sauce near the end of cooking for a smoother texture, then serve with cauliflower rice or zucchini noodles. It is a convenient option for a satisfying low-carb family dinner or make-ahead meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine American, Tuscan-Inspired Italian
Servings 6
Calories 470 kcal

Ingredients
  

  • 2 pounds 907 g boneless, skinless chicken breasts
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • ¾ cup 180 ml low-sodium chicken broth
  • 1 cup 240 ml heavy whipping cream
  • 4 ounces 113 g full-fat cream cheese, softened and cubed
  • ½ cup about 50 g finely grated Parmesan cheese
  • ½ cup approximately 75 g drained, sliced sun-dried tomatoes packed in oil
  • 2 cups about 60 g fresh baby spinach

Instructions
 

  • Combine the Italian seasoning, paprika, salt, and black pepper in a small bowl. Pat the chicken breasts dry and season both sides.
  • Pour the chicken broth into the slow cooker and add the minced garlic. Arrange the seasoned chicken in the slow cooker and add the drained sun-dried tomatoes.
  • Cover and cook on LOW for approximately 3–4 hours or HIGH for 2–3 hours, checking the thickest part of the chicken with a food thermometer. The chicken must reach 165°F (74°C).
  • Carefully remove the cooked chicken to a clean plate. Leave the broth, garlic, and tomatoes in the slow cooker.
  • Add the heavy cream and softened cream cheese to the cooking liquid. Stir gently until the cream cheese begins to blend, then add the grated Parmesan.
  • Return the chicken to the slow cooker and coat it with the sauce. Cook on LOW for another 15–30 minutes, or until the sauce is smooth and heated through.
  • Stir in the baby spinach and allow it to wilt. Taste the sauce and adjust the seasoning if necessary. If it is too thick, add a little warm broth; if it is too thin, reduce the sauce separately.
  • Serve the chicken with the creamy sauce, tomatoes, and spinach. Pair with cauliflower rice, zucchini noodles, or another suitable low-carb side.