Name: Crockpot Tuscan Chicken Recipe
Prep time: 15 min
Cook time: PT-490036H25M30S
Total time: PT-490036H25M30S
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 6 cloves garlic, minced; 1 cup heavy cream; 1/3 cup chicken broth; 3/4 cup parmesan cheese, grated; 6–8 chicken thighs, skinless and bone-in; 1 tbsp Italian seasoning; 1/2 tsp crushed red chili pepper flakes; Salt and black pepper, to taste; 1/2 cup sun-dried tomatoes, chopped; 2 cups spinach, chopped

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Introduction

This Crockpot Tuscan Chicken recipe is a creamy, flavorful dish perfect for a comforting weeknight dinner. Tender chicken thighs simmer in a rich sauce with garlic, sun-dried tomatoes, and spinach, making it both simple and satisfying.

A close-up view of a creamy dish in a black pot, featuring several thick pieces of browned meat as the base layer, each covered with a creamy white sauce scattered with bright red chunks of roasted peppers and dark green spinach leaves. The sauce looks rich and smooth, coating the meat and vegetables evenly. A silver spoon is lifting a portion of the dish, showing a detailed mix of tender meat, sauce, red pepper pieces, and spinach resting on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
6 cloves garlic, minced
1 cup heavy cream
1/3 cup chicken broth
3/4 cup parmesan cheese, grated
6–8 chicken thighs, skinless and bone-in
1 tbsp Italian seasoning
1/2 tsp crushed red chili pepper flakes
Salt and black pepper, to taste
1/2 cup sun-dried tomatoes, chopped
2 cups spinach, chopped

Instructions

Step 1: Place a saucepan over medium-high heat and add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Step 2: Pour in the heavy cream and chicken broth, stir to combine, then lower the heat. Let it simmer for 10 minutes until the sauce thickens.
Step 3: Reduce the heat further and whisk in the grated parmesan cheese until the sauce is smooth and creamy.
Step 4: While the sauce simmers, place the chicken thighs in the crockpot. Season evenly with Italian seasoning, crushed red chili flakes, salt, and black pepper.
Step 5: Sprinkle the chopped sun-dried tomatoes over the seasoned chicken.
Step 6: Pour the prepared cream sauce over the chicken, ensuring it covers as much of the chicken as possible.
Step 7: Cook in the crockpot on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is tender and cooked through.
Step 8: Once cooked, carefully remove the chicken thighs—they will be very soft. Turn the crockpot to high and add the chopped spinach, cooking for a few minutes until wilted.
Step 9: Return the chicken to the crockpot and spoon the sauce with spinach and sun-dried tomatoes over the top. Serve warm.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Boneless chicken thighs can be used, but adjust cooking time to avoid overcooking.
Add a splash of white wine to the sauce for extra depth of flavor.
Use fresh garlic if possible for a more vibrant taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

A piece of creamy chicken dish held upright on a silver fork, showing three main layers: the bottom layer is tender, light brown cooked chicken, the middle layer is a white creamy sauce with herbs mixed in, and the top layer has bright green spinach leaves and small red tomato pieces. The background has a white plate with more of the chicken and creamy sauce mixture, placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may become dry if cooked too long. Monitor closely and consider reducing slow cooker time to prevent overcooking.

Is it necessary to brown the garlic first?

Sautéing the garlic in olive oil before adding the cream enhances its flavor and prevents a raw garlic taste, making the sauce richer and more aromatic.