This creamy High-Protein Crockpot Tuscan Chicken is inspired by the picture, featuring juicy chicken breasts slow-cooked in a rich garlic Parmesan cream sauce with spinach, sun-dried tomatoes, and fresh basil. By blending cottage cheese into the sauce, this version boosts the protein while maintaining the silky, restaurant-quality texture.
Prep Time: 10 minutes
Cook Time: 4–5 hours (Low) or 2–3 hours (High)
Total Time: 4 hours 10 minutes
Servings: 4
Ingredients
For the Chicken
4 large boneless, skinless chicken breasts (about 7 oz/200 g each)
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp smoked paprika
1 tbsp olive oil (optional, for searing)
High-Protein Tuscan Sauce
1 cup low-fat cottage cheese, blended until smooth
¾ cup heavy cream
½ cup low-sodium chicken broth
½ cup freshly grated Parmesan cheese
3 cloves garlic, minced
½ cup chopped sun-dried tomatoes (packed in oil, drained)
2 cups fresh baby spinach
2 tbsp chopped fresh basil, plus extra for garnish
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
1 tsp Dijon mustard
½ tsp black pepper
Optional Garnishes
Fresh basil leaves
Extra grated Parmesan
Fresh cracked black pepper
Instructions
Step 1: Season the Chicken
Pat the chicken breasts dry with paper towels.
Season both sides with:
Salt
Black pepper
Garlic powder
Onion powder
Italian seasoning
Smoked paprika
Step 2: Optional Sear
For extra flavor and the golden color shown in the picture, heat olive oil in a skillet over medium-high heat.
Sear the chicken for 2 minutes per side until lightly browned. (It does not need to be fully cooked.)
Transfer the chicken to the crockpot.
Step 3: Make the Sauce
In a bowl, whisk together:
Blended cottage cheese
Heavy cream
Chicken broth
Parmesan cheese
Garlic
Dijon mustard
Italian seasoning
Black pepper
Red pepper flakes (if using)
Stir in the chopped sun-dried tomatoes.
Pour the sauce over the chicken.
Step 4: Slow Cook
Cover and cook:
LOW: 4–5 hours
HIGH: 2–3 hours
The chicken should be fork-tender and reach an internal temperature of 165°F (74°C).
Step 5: Finish the Sauce
About 15 minutes before serving, stir in:
Fresh spinach
Chopped basil
Cover again until the spinach wilts into the creamy sauce.
Taste and adjust seasoning if needed.
Step 6: Serve
Spoon plenty of the creamy Tuscan sauce over each chicken breast.
Garnish with:
Fresh basil leaves
Extra Parmesan
Fresh cracked black pepper
The finished dish should resemble the picture with tender golden chicken nestled in a rich, creamy sauce dotted with spinach and sun-dried tomatoes.
Serving Suggestions
Pair with:
Steamed broccoli
Roasted asparagus
Garlic green beans
Cauliflower mash
Zucchini noodles
Spaghetti squash
Roasted Brussels sprouts
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stovetop over low heat or microwave in 30-second intervals, adding a splash of chicken broth if the sauce becomes too thick.
Tips for the Best Tuscan Chicken
Blend the cottage cheese until completely smooth for a velvety sauce.
Searing the chicken before slow cooking adds extra depth of flavor and improves the appearance.
Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Add the spinach at the end to keep it bright green and tender.
Let the chicken rest for 5 minutes before serving so it stays juicy.
Nutrition (Per Serving)
Calories: 465
Protein: 52 g
Carbohydrates: 6 g
Fiber: 1 g
Net Carbs: 5 g
Fat: 24 g
Saturated Fat: 11 g
Cholesterol: 155 mg
Sodium: 640 mg
Calcium: 260 mg
Iron: 2 mg
This high-protein version captures the same creamy, rich appearance as the picture while delivering about 52 grams of protein per serving, making it ideal for meal prep or a satisfying low-carb dinner.