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Slow Cooker Tuscan Chicken Pasta
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3.5 from 8 votes

Slow Cooker Tuscan Chicken Pasta

Course Dinner
Cook Time 4 hours
Servings 4 people
Author Amy Tinnin


  • Slow Cooker
  • Stovetop/Oven


  • 6 Boneless Skinless Chicken Thighs 1.8 - 2 lbs.
  • 1 tablespoon Avocado oil
  • 4 Garlic Cloves, minced
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon Crushed Red Chili Pepper Flakes
  • 1/2 cup Chicken Broth
  • 2 cups of Heavy whipping Cream
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 Tbsp White Wine optional
  • 1/2 cup Freshly grated Parmesan Cheese
  • Sea Salt and Fresh Ground Pepper, to taste
  • 1.5 cups Brown Rice & Quinoa Penne Pasta optional
  • 6-8 slices bacon, cooked You can always add more
  • 2 cups fresh spinach, chop if desired


  • Spray slow cooker with a nonstick spray. Add chicken thighs to slow cooker.
  • Season chicken thighs with Sea salt, and black pepper, Italian seasoning, crushed red chili pepper flakes. Top chicken thighs with chopped sun-dried tomatoes.
  • For the cream sauce heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
  • Add the chicken broth and heavy whipping cream and bring to a boil. Reduce heat. Add freshly grated parmesan cheese and cook on low/medium stirring frequently.
  • Continue to simmer for about 10-12 minutes or until sauce thickens some.
  • Pour sauce mixture over chicken thighs in the slow cooker.
  • Cook on high for 3-4 hours or on low for 6-7 hours. Or until internal temperature reaches
  • Cook bacon in the oven or on the stovetop. Set aside for later
  • Before Chicken is finished boil pasts noodles if desired. I used the Organic Brown Rice & Quinoa Penne Pasta Gluten-Free Noodles.
  • Once the chicken is finished add chopped spinach and stir. Let sit for about 3-4 minutes or until spinach wilts.
  • Serve Tuscan Chicken and sauce over noodles and top with crumbled bacon pieces.


Serving: 4serving