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Slow Cooker Creamy Tuscan Chicken & Potato Casserole

Slow Cooker Creamy Tuscan Chicken & Potato Casserole delivers fall-apart tender chicken thighs, buttery baby Yukon Gold potatoes, and a velvety Parmesan cream sauce. Cook on LOW for 6–7 hours (or HIGH for 3–4) for an ultra-tender one-pot casserole with sun-dried tomatoes and wilted spinach.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 2 lb boneless, skinless chicken thighs (or chicken breasts)
  • 1.5 lb baby Yukon Gold potatoes, halved
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 5 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 cup chopped oil-packed sun-dried tomatoes, drained
  • 2 cups baby spinach
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes (optional)
Garnish
  • 1 tbsp Fresh chopped parsley
  • 1 tbsp Fresh basil leaves
  • 2 tbsp Extra grated Parmesan
  • 0.25 tsp Freshly cracked black pepper

Equipment

  • 1 slow cooker

Method
 

Prep the slow cooker
  1. Lightly grease a 6-quart slow cooker with cooking spray.
  2. Add the halved baby Yukon Gold potatoes to the bottom of the slow cooker.
Layer and season the chicken
  1. Season the chicken thighs (or chicken breasts) with kosher salt, freshly ground black pepper, Italian seasoning, garlic powder, and onion powder.
  2. Place the seasoned chicken over the potatoes.
Make the Parmesan cream sauce
  1. In a bowl, whisk together low-sodium chicken broth, heavy cream, minced garlic, softened cream cheese, dried basil, and crushed red pepper flakes until mostly smooth.
  2. Pour the mixture over the chicken and potatoes.
  3. Sprinkle the chopped oil-packed sun-dried tomatoes over the top.
Slow cook
  1. Cover and cook on LOW for 6–7 hours, or HIGH for 3–4 hours, until the chicken is tender and the potatoes are easily pierced with a fork.
Finish and coat
  1. Stir in the freshly grated Parmesan cheese until melted into the sauce, creating a creamy coating.
  2. Fold in the baby spinach and cover for 5 minutes until wilted.
  3. Gently stir everything together so the creamy sauce coats the chicken and potatoes evenly.
Serve
  1. Garnish with fresh chopped parsley and fresh basil leaves for a bright, herb-forward top.
  2. Finish with extra grated Parmesan and freshly cracked black pepper before serving.

Notes

Pro tip: whisk the cream cheese mixture until mostly smooth before pouring so it melts into a silky sauce without lumps. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is not recommended because the cream sauce can break after thawing. For a lighter version, use half-and-half instead of heavy cream and reduce the Parmesan slightly.