Let’s face it — come 5 p.m. rolls around, most of us are staring into the fridge hoping dinner will somehow make itself. That’s exactly why this Crock Pot Tuscan Chicken has become a lifesaver in our house.
It’s creamy without the cream, flavorful without fuss, and — best of all — it’s both dairy-free and gluten-free without sacrificing that warm, cozy Tuscan flavor we all crave. Think sun-dried tomatoes, garlic, herbs, and juicy chicken simmering all day in a coconut-based sauce that somehow tastes indulgent and clean at the same time. (Honestly, if you didn’t know it was dairy-free, you wouldn’t guess.)
This recipe is perfect for:
- Parents juggling after-school chaos
- Anyone trying to keep dinner gluten- and dairy-free
- Meal preppers in need of a reliable plan for leftovers
In this post, I’ll walk you through the ingredients, show you how to make it step-by-step, and share some tried-and-true tricks to get it just right — whether you’re cooking for picky eaters or prepping a cozy weeknight dinner that reheats like a dream.
Ready to bring some stress-free Tuscan comfort to your table?
Ingredients (with Smart Swaps)
Here’s everything you’ll need to make this Crock Pot Tuscan Chicken — all dairy-free, gluten-free, and pantry-friendly. I’ve also included tips for swaps and substitutions if you’re working around allergies or just missing an ingredient.
- 2 lbs boneless, skinless chicken breasts
Optional: You can use thighs for a richer flavor and slightly shorter cook time. - 1 (13.5 oz) can full-fat coconut milk
This brings the creaminess you’d expect from heavy cream — without the dairy. Oat milk can work in a pinch, though it won’t be as rich. - Half a cup of sun-dried tomatoes, packed in oil, drained, and chopped.
- Adds tangy depth and a hint of sweetness. Jarred in oil works best.
- 3 cloves garlic, minced
Don’t skimp — this is what gives the sauce its comforting backbone. - 1 tbsp nutritional yeast
Sounds weird if you’ve never used it, but it’s the dairy-free magic trick here. It replicates the rich “Parmesan” flavor in the sauce. - 1 tsp dried Italian seasoning
Or a mix of basil, oregano, thyme — whatever’s on hand. - One teaspoon of onion powder, half a teaspoon of paprika, half a teaspoon of salt, and a quarter teaspoon of black pepper.
- This combo builds flavor before the sauce even starts simmering.
- 2 cups baby spinach (loosely packed)
Added at the end to enhance color and freshness.
Smart Substitutions
- No coconut milk? Use unsweetened oat cream or cashew cream.
- Nut allergy? Skip cashew or almond-based milks and stick to oat or coconut.
- No nutritional yeast? Sub with dairy-free parmesan or skip for a lighter finish.
- Spice it up: Add a pinch of red pepper flakes or chopped jalapeño for kick.
Step-by-Step Instructions for Crock Pot Tuscan Chicken
This recipe is designed to be as easy as “dump and go,” but there are a few simple tricks that really elevate the flavor. Here’s how to make it:
Step 1 – Season & Layer
Start by placing the chicken breasts directly into your slow cooker. Add seasoning with onion powder, paprika, salt, and pepper. Pre-searing isn’t necessary, but if you’ve got a few extra minutes, giving it a quick sear in the pan will add deeper flavor.
Step 2 – Build the Creamy Sauce
In a bowl (or directly over the chicken if you’re short on time), combine the coconut milk, nutritional yeast, minced garlic, Italian seasoning, and chopped sun-dried tomatoes. Stir gently to coat the chicken evenly. The sauce will look thin — don’t worry, it thickens as it cooks.
Step 3 – Cook Slowly on Low Heat
Cover and cook:
- Low for 6–7 hours
- High for 3½–4 hours
Try not to open the lid, as it interrupts the cooking process and lets steam escape. If you’re cooking with chicken thighs, you can reduce the total cooking time by 20–30 minutes.
Step 4 – Finish & Serve
About 10 to 15 minutes prior to serving, gently mix in the baby spinach. It wilts down quickly and adds freshness.
Then, use two forks to carefully shred the chicken, and stir everything together to evenly coat it with the sauce. Optional: squeeze a bit of lemon juice or add a dash of dairy-free parmesan-style topping for extra brightness.
Bonus Tips
- Want the sauce thicker? Stir in a cornstarch or arrowroot slurry (1 tbsp starch + 2 tbsp water) and cook on high for 10 minutes more.
- Serving ideas: Over jasmine rice, cauliflower mash, or gluten-free pasta.
Serving Suggestions for Crock Pot Tuscan Chicken
This dish is rich and saucy, which makes it the perfect partner for something starchy — or something light to balance it out. Some of my favorite ways to serve it are as follows:
- Over rice
Basmati rice or jasmine rice absorbs the sauce exquisitely. This is the most kid-friendly option in our house. - With mashed cauliflower
A lower-carb alternative that still feels hearty. The garlicky sauce pairs well with the subtle flavor. - Tossed with gluten-free pasta
Think rotini, penne, or even zucchini noodles. It turns the dish into a pasta bowl that rivals Olive Garden — without the dairy. - On toasted gluten-free bread or flatbread
Spoon the shredded chicken and sauce over crusty slices for an open-faced sandwich situation. Super satisfying. - With roasted veggies on the side
Try it alongside broccoli, carrots, or roasted Brussels sprouts for a more balanced plate.
Tips, Tricks & Swaps
Whether you’re working with what’s in your fridge or cooking for someone with dietary restrictions, here are some smart ways to adjust this dish without compromising flavor.
Smart Tips
- Don’t skip the nutritional yeast
If you’re dairy-free, this is your secret weapon. It adds depth and umami like parmesan would — no cheese needed. - Add spinach late
Stirring it in during the last 10–15 minutes keeps it bright and fresh instead of soggy and swampy. - Double the batch for leftovers
This freezes really well. Make a second portion and freeze in meal-size containers. - Want it thicker?
Stir in 1 tablespoon arrowroot or cornstarch mixed with water right at the end and cook uncovered for 10 more minutes.
Easy Ingredient Swaps
- Chicken thighs instead of breasts
Juicier, slightly richer flavor — just reduce cook time by 15–20 minutes. - Coconut milk alternatives
Can’t do coconut? Use oat cream or cashew cream for a similar texture. - No sun-dried tomatoes?
Try roasted red peppers or cherry tomatoes — it’ll change the flavor slightly, but still delicious. - Add heat
A pinch of red pepper flakes or a dash of hot sauce goes a long way if you like a bit of kick.
Storage, Freezing & Reheating
Leftovers of this crock pot Tuscan chicken might just become your new best friend. Seriously — the flavors deepen overnight, and reheating is a breeze if you know the tricks.
How Long It Lasts in the Fridge
Once cooled, store the chicken (with sauce) in an airtight container. It’ll stay fresh in the fridge for 3 to 4 days. The coconut milk base thickens slightly when chilled, which actually helps the sauce cling better when reheated.
Tip: If storing with rice or pasta, keep them in separate containers to avoid mushiness.
Freezer-Safe Tips
Planning ahead? This dish freezes beautifully — especially when you flatten it in a zip-top bag to save space and speed up thawing. Before freezing, just make sure it’s completely cooled. Before freezing, just make sure it’s completely cooled.
Pro trick: Add a splash of broth or coconut milk during reheating to revive the sauce’s creaminess.
Best Reheating Methods
- Stovetop (best): Warm gently over medium-low heat. Stir frequently to prevent scorching and restore sauce consistency with a touch of water or milk alternative.
- Microwave (faster, less ideal): Use a microwave-safe bowl, cover loosely, and heat in 45-second intervals, stirring between rounds.
- Oven (for big batches): 350°F, covered, for 15–20 minutes or until hot throughout.
Each method works — but if you’ve got time, stovetop wins for texture.
FAQ
Can I use boneless chicken thighs instead?
Yes, and honestly? They’re even more forgiving than breasts. Thighs stay moist, soak up more flavor, and require slightly less cook time — usually about 15 minutes shorter than breasts in most slow cookers.
What’s a good dairy-free cream substitute?
Full-fat coconut milk is your best bet. It’s rich, creamy, and holds up well under heat without separating. It won’t taste “coconutty” once blended with garlic, spices, and sun-dried tomatoes — promise.
Can I make this in the Instant Pot?
Absolutely. Use the sauté function to bloom the garlic and soften aromatics. Then, cook everything on manual/high pressure for 8 minutes, followed by a natural pressure release (about 10–15 minutes). Stir in spinach and “cheese” substitutes at the end, just like with the slow cooker.
Crock Pot Tuscan Chicken (Dairy-Free, Gluten-Free
Equipment
- 1 Slow Cooker 6- to 7-quart recommended
- 2 Forks For shredding chicken
- 1 Measuring spoons For seasoning and yeast
- 1 Small Bowl Optional: for mixing sauce
Ingredients
- Amount Unit Name Notes
- 2 lbs Boneless chicken breasts Thighs optional adjust cook time
- 1 can Coconut milk 13.5 oz Full-fat recommended
- 0.5 cup Sun-dried tomatoes Drained and chopped
- 3 cloves Garlic Minced
- 1 tbsp Nutritional yeast For creamy cheesy depth
- 1 tsp Italian seasoning Or mixed herbs basil, oregano
- 1 tsp Onion powder
- 0.5 tsp Paprika
- 0.5 tsp Salt Or to taste
- 0.25 tsp Black pepper
- 2 cups Baby spinach Loosely packed stirred in at the end
Instructions
- Place chicken breasts in the slow cooker.
- Season with onion powder, paprika, salt, and pepper.
- In a small bowl, combine coconut milk, nutritional yeast, garlic, Italian seasoning, and sun-dried tomatoes. Pour over chicken.
- Cover and cook on low for 6–7 hours or on high for 3½–4 hours.
- About 10–15 minutes before serving, stir in spinach.
- Shred chicken with two forks, mix with the sauce, and serve hot.
Notes
- Coconut milk creates a creamy texture without dairy.
- Use thighs if you prefer richer, juicier meat — just reduce cook time slightly.
- This recipe is freezer-friendly — store flat in freezer bags for easy reheat.