Healthy Creamy Tuscan Chicken Recipe 5 Easy Low Cal Crockpot Meals

Name: Healthy Creamy Tuscan Chicken
Prep time: 10 min
Cook time: PT-491692H2M47S
Total time: PT-491692H2M47S
Cuisine: Italian
Ingredients: 4 medium boneless, skinless chicken breasts (about 1.5 lbs / 680g); 1 cup low sodium chicken broth (240ml); 4 oz light cream cheese (115g); ½ cup plain Greek yogurt (120g); ¼ cup chopped sun-dried tomatoes (35g); 2 cups fresh spinach (60g); 3 garlic cloves, minced; 1 tsp Italian seasoning; ⅓ cup grated Parmesan cheese (30g); Salt and pepper to taste

Posted on February 2, 2026

Aleena Dean

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There’s something about the smell of garlic and sun-dried tomatoes mingling in a slow cooker that just feels like a warm hug after a long day. I remember the first time I tried making Healthy Creamy Tuscan Chicken in my crockpot—it was one of those nights when I wanted comfort food without the guilt, and honestly, it blew me away.

After testing this recipe about a dozen times, tweaking the creaminess and balancing the flavors, I can say this low cal crockpot meal is officially a keeper. The best part? It’s creamy and indulgent without feeling heavy or over the top. If you’re searching for easy, healthy dinner ideas that practically cook themselves, this recipe is about to become your new go-to.

Why You’ll Love This Healthy Creamy Tuscan Chicken Recipe

Okay, I need to be honest—this recipe has completely changed how I think about crockpot meals. It’s not just “dump and forget”; it actually tastes like you spent hours fussing over it.

Effortless meal prep: Toss everything in your crockpot in the morning, and come home to a rich, flavorful dinner. I’ve done this on busy workdays more times than I can count.
Low calorie, high satisfaction: This creamy Tuscan chicken feels indulgent but clocks in with way fewer calories than traditional recipes. Perfect for when you want to enjoy comfort food without the guilt.
Versatile & family-friendly: I’ve served this to everyone from my picky eater to my health-conscious friends, and it’s always a hit. Plus, it pairs beautifully with zoodles, cauliflower rice, or even whole grain pasta.
Hands-off cooking: No stirring or babysitting the pot—just slow and steady magic while you do literally anything else.

This healthy creamy Tuscan chicken is the kind of recipe that makes you feel like you actually have your life together in the kitchen. It’s comfort food that’s smart, easy, and surprisingly healthy. What’s not to love?

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of this already, and the rest is easy to find. I’ll break down what each ingredient does, so you get why they’re essential.

Boneless, skinless chicken breasts (4 medium, about 1.5 lbs / 680g) — I use chicken breasts for lean protein, but thighs work too if you want a bit more richness.
Low sodium chicken broth (1 cup / 240ml) — This keeps the sauce flavorful without extra salt. I always go for a brand with minimal additives.
Light cream cheese (4 oz / 115g) — The creamy base without the heavy calorie hit. Full-fat works if you want richer flavor.
Plain Greek yogurt (½ cup / 120g) — Adds tang and creaminess while sneaking in extra protein. I swear by Fage for its thickness.
Sun-dried tomatoes (¼ cup / 35g, chopped) — These little flavor bombs bring a sweet, tangy kick that makes this dish unforgettable.
Fresh spinach (2 cups / 60g) — For color, nutrients, and that fresh pop of green that makes you feel good about dinner.
Garlic cloves (3 minced) — Because everything’s better with garlic, right?
Italian seasoning (1 tsp) — The secret blend that ties all the flavors together.
Parmesan cheese (⅓ cup / 30g, grated) — Adds umami and that irresistible cheesy finish.
Salt and pepper — I use kosher salt and freshly cracked black pepper. Adjust to taste.

Pro tip: I always buy sun-dried tomatoes packed in oil for extra flavor, but if you only have dry ones, just soak them in hot water for 10 minutes before chopping.

Equipment Needed

You don’t need a fancy kitchen to make this—I’ve made it with the simplest setup.

Slow cooker (crockpot) — Mine’s a 6-quart, which is perfect for this recipe. If yours is smaller, you might want to adjust quantities.
Mixing bowl — To combine the cream cheese and Greek yogurt before adding to the crockpot.
Measuring cups and spoons — Because baking and cooking are chemistry, and eyeballing cream cheese is messy.
Knife and cutting board — For chopping sun-dried tomatoes and mincing garlic.
Wooden spoon or spatula — To gently fold in the spinach at the end.

Heads up: If you don’t have a slow cooker, you can make this on the stove low and slow in a heavy pot, but you’ll need to watch it more carefully.

How to Make It: Step-by-Step

Prep your crockpot (5 minutes)
Spray the inside of your slow cooker with nonstick spray or rub with a little olive oil. This saves you from a sticky mess later.
Layer the chicken (2 minutes)
Place the chicken breasts in the bottom of the crockpot in a single layer. Season them lightly with salt, pepper, and half the Italian seasoning.
Mix the creamy sauce (3 minutes)
In a bowl, combine the light cream cheese, Greek yogurt, chicken broth, minced garlic, the rest of the Italian seasoning, and chopped sun-dried tomatoes. Stir until smooth. It might look a little chunky at first, but that’s okay—cream cheese will melt during cooking.
Pour the sauce (1 minute)
Pour the creamy mixture evenly over the chicken breasts, making sure they’re mostly covered.
Cook low and slow (4-5 hours)
Cover and cook on low for 4 to 5 hours. The chicken should be tender and easily shredded with a fork. Resist the urge to open the lid too much—you want to keep the heat in.
Shred the chicken (5 minutes)
Once cooked, remove the chicken breasts and shred them using two forks. Don’t worry if it’s not perfect—rustic is good. Return the shredded chicken to the crockpot.
Add spinach and cheese (2 minutes)
Stir in the fresh spinach and grated Parmesan cheese. The spinach will wilt quickly in the residual heat, and the cheese will melt into the sauce, making it even creamier.
Final stir and serve (1 minute)
Give everything a good stir to combine, taste, and adjust salt and pepper if needed. Serve warm.

Timing tip: If you’re short on time, cooking on high for 2-3 hours works, but the chicken won’t be as tender.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this way too many times…

Don’t skip blending the cream cheese and yogurt first. Mixing these smooth before adding keeps the sauce silky instead of lumpy.
Use full-fat dairy if you want richer flavor. The low cal version is great, but sometimes I splurge for the cream cheese with full fat—it makes it feel like a treat.
Resist stirring during cooking. I know it’s tempting, but opening the lid and poking around lets heat escape and lengthens cook time.
Adjust salt at the end. Sun-dried tomatoes and Parmesan add salty punch, so wait until the final stir to taste and season.
Don’t forget the spinach! Adding it at the end gives you that fresh green color and a nutrient boost without turning it mushy.
Leftovers are magic. The flavors deepen overnight, so this makes perfect next-day lunches.

Ways to Mix It Up

Once you’ve nailed the basic healthy creamy Tuscan chicken, here’s where you can get creative. I’ve tried all of these, and they all work.

Mushroom version: Add 1 cup sliced mushrooms along with the sauce mix. It adds earthiness and extra texture.
Spicy kick: Toss in ½ teaspoon crushed red pepper flakes or a diced jalapeño for heat. I do this when I want a little zing.
Dairy-free swap: Replace cream cheese and Greek yogurt with coconut cream for a dairy-free creamy sauce. The flavor shifts but still delicious.
Herb twist: Fresh basil or oregano stirred in at the end amps up freshness.
Cheesy upgrade: Stir in shredded mozzarella with the Parmesan for extra gooeyness.
Meal prep magic: Double the recipe and freeze half in portioned containers for quick dinners.

Serving Ideas & Storage

This creamy Tuscan chicken is creamy enough to serve over a bed of zoodles or cauliflower rice if you’re keeping it low carb. I love pairing it with whole wheat pasta or even mashed potatoes on days I want something cozy. For a simple side, steamed green beans or roasted asparagus work beautifully.

Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop to keep the sauce smooth. If you want to freeze it, portion it out first—frozen leftovers last about 3 months and thaw quickly in the fridge overnight.

Pro tip: This dish also makes a killer filling for wraps or sandwiches the next day.

Nutritional Info & Health Benefits

Per Serving (about 1/4 recipe)	Amount
Calories	320
Protein	38g
Carbohydrates	6g
Fat	12g
Fiber	2g

I’m not a nutritionist, but I love that this recipe packs a serious protein punch thanks to the chicken and Greek yogurt, making it more filling than your average crockpot dinner. The creaminess comes from light dairy options, which keeps calories in check without sacrificing flavor. Plus, the spinach and sun-dried tomatoes add vitamins and antioxidants.

Compared to traditional Tuscan chicken recipes loaded with heavy cream and butter, this version cuts back on fat and calories without feeling like it’s missing something. Real talk: it’s a win for anyone trying to eat healthier without suffering.

Final Thoughts

So that’s my Healthy Creamy Tuscan Chicken recipe! I know I’ve gone on about it, but when you find a low cal crockpot meal this good, you want to shout it from the rooftops.

This is my go-to when I want something that feels indulgent but fits my healthier lifestyle. Plus, it’s easy enough to toss together even when the week’s chaos hits hard. I hope you love it as much as my family does—every time I make this, someone asks for the recipe.

Make it your own! Try the variations, swap ingredients based on what you have, and don’t be afraid to get creative. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram @HealthyKitchenMagic—I get genuinely excited seeing your versions.

Happy cooking! Hope your kitchen smells as amazing as mine does right now.

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! I’ve swapped in boneless, skinless thighs when I want juicier chicken. They take the same cook time and add a bit more richness to the dish.

Q: How do I know when the chicken is done in the crockpot?

A: The chicken should be tender and shred easily with a fork. If it still feels rubbery or hard to shred, give it another 30 minutes. Also, the sauce will be bubbly around the edges when it’s ready.

Q: Can I make this recipe ahead of time?

A: For sure! You can prep everything the night before and refrigerate the assembled ingredients (except spinach and cheese) in the crockpot insert. Just add spinach and Parmesan after cooking. Leftovers store well too.

Q: What can I substitute for sun-dried tomatoes if I don’t have any?

A: Roasted red peppers or even a handful of cherry tomatoes work in a pinch. They’ll change the flavor profile slightly but still add a sweet, tangy pop.

Q: Is this recipe suitable for a low-carb diet?

A: Yes! This creamy Tuscan chicken is naturally low in carbs, especially if you serve it with non-starchy sides like zucchini noodles or cauliflower rice. Just watch the portion sizes of any added sides.

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