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Slow Cooker Creamy Tuscan Chicken
Creamy tender chicken in prosciutto, mushroom, and sundried tomato cream sauce
One of our favorite dishes to get at Carrabba’s is their Chicken Rosa Maria. I made this copycat recipe here so I can eat it at home whenever I want. However, I decided to take it a step further. I created a recipe with all of the flavors of that popular dish but made it even easier by cooking it in a slow cooker. Saving time here, people!
The Slow Cooker Creamy Tuscan Chicken was born. Man alive, it is GOOD.
This easy crockpot dinner recipe is made with chicken breast, sauteed onions, mushrooms, and prosciutto in a creamy sundried tomato sauce. It is perfect served on a bed of mashed potatoes, vegetables, or pasta.
What is prosciutto? It is an Italian ham, which has been aged and dry-cured. It is one of one of my favorite ingredients to use because it adds a salty savory element to dishes and is beyond flavorful.
The secret ingredient for making a rich creamy sauce is cream cheese. We are changing up the typical heavy cream since cream cheese adds the perfect thickness. It is added in the last 45 minutes of cooking time to slowly melt and make a velvety sauce.
I make this ahead of time and keep it in my refrigerator for leftovers. It reheats beautifully and is such a warm, comforting dish.
How to make the Slow Cooker Creamy Tuscan Chicken:
- Start off by cutting chicken breast into bite-size pieces and placing into the slow cooker. Sprinkle with fresh garlic or garlic powder and add chicken broth to give it extra flavor. Add chopped sun-dried tomatoes (make sure the sundried tomatoes are drained before adding them).
- Saute onions in butter for about 5-7 minutes, or until they start to soften. Add mushrooms and continue to cook until softened. Stir in chopped prosciutto and let it crisp up for a few minutes. Sprinkle with salt and pepper.
- After the chicken has cooked low and slow and has about 45 minutes left of cooking time, add the mushroom prosciutto mixture and 1 block of cream cheese. The cream cheese is what gives the sauce a creamy richness.
- Check for seasonings. Make sure there is enough salt, pepper, and garlic. Top with fresh basil to add some freshness.
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Slow Cooker Creamy Tuscan Chicken
Equipment
Ingredients
- 4 Chicken Breasts, cut into bite-size pieces (about 1 1/2 - 1 3/4 lbs.)
- 4 Garlic Cloves, finely diced (or 1/2 teaspoon Garlic Powder)
- 1 teaspoon Pepper
- 1 cup Chicken Broth (plus more to thin sauce, if desired)
- 3/4 cup Sundried Tomatoes, chopped (from a jar in oil, drain oil before adding)
- 2 Tablespoons Butter
- 1 large Onion (finely diced)
- 8 ounce Mushrooms (sliced)
- 3 ounces Prosciutto (chopped)
- 8 ounce Cream Cheese, softened
- 3/4 cup Parmesan Cheese, grated
- Salt (to taste)
- Fresh Basil
Instructions
- Add bite-size chicken breast to the slow cooker. Add garlic, pepper, chicken broth, and sundried tomatoes. Set on the low or high setting. Cook for 3 hours on high or 4-5 hours on low.
- While cooking, heat a large skillet over medium heat. Add butter and let it melt. Add onions and let soften for 5-7 minutes. Add mushrooms and continue to cook until softened, another 5-7 minutes. Add prosciutto and cook for 2 minutes. Set aside.
- With 45 minutes left of cooking time, add mushroom prosciutto mixture and cream cheese. Let it melt.
- After the cream cheese has melted, check for seasonings. Add salt and more pepper if needed. Sprinkle parmesan cheese all over the chicken, while it is still hot. Serve with fresh basil. May serve with mashed potatoes, vegetables, or pasta.
Notes
- Check for seasonings and add salt as needed. Chicken broths can vary in the amount of salt so that is why there is no set salt amount listed in the directions.
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank for following along and have a great day!
I love crockpot recipes and this one is AMAZING!
Could you sub fresh tomatoes for the sun-dried? Not a fan.
I love this recipe I only made one change. I did it stove top and took about 75 minutes to cook the cubed chicken to a soft juicy perfection.
I put this over mashed potatoes and it was SO GOOD!
This is 5 stars! Lately, via other sites, I’ve made some alleged “5 star” recipes and I’ve been extremely disappointed. Well, not tonight! This was so delicious and the family raved about it. Definitely keeping it in my line up along with the equally yummy Chicken Bryan recipe. Thank you #ModernHoney.
A big hit! Only thing I did differently was to lightly brown the chicken bites. Next time I will use more sundried tomatoes since I’m a huge fan! Certainly a keeper!
This is delicious! I omitted the prosciutto and added spinach. The cook time was too long. I thought the chicken was overdone. Still really good. I served it over rigatoni
The chicken hit 160 degrees via meat thermometer after about an hour and a half on low, so I switched to warm and it rose to 165 and stayed there for the rest of the cooking time. I turned it back to low for around 15 minutes after mixing in the cream cheese and vegetables + prosciutto then swapped it back to warm. I wasn’t sure by the instructions if I was supposed to cook the onions and then add the mushrooms without removing the onions from the pan. I just cooked all 3 things individually to my preferred level of doneness to be safe (onions light brown and caramelized, baby bella mushrooms starting to turn an orange-brown color, prosciutto shriveled and barely crisp).
As for the result, I don’t see how it could possibly be any better, the flavor is incredible. I followed everything exactly other than adding probably a bit closer to a cup of aged parmesan and it was just perfect with egg noodles. Did not need extra seasoning.
This was amazing! I have three children (two of whom are picky eaters). They all loved it. We served it over angel hair pasta which I highly recommend since this pasta is delicate and compliments the hearty chicken mixture.