Crockpot Tuscan Chicken Recipe
This Crockpot Tuscan Chicken recipe features tender, juicy chicken thighs slow-cooked to perfection in a rich and creamy sauce made with garlic, sun-dried tomatoes, spinach, and Parmesan cheese, infused with Italian seasonings and a touch of heat from red chili flakes. Perfect for an effortless, comforting meal with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (slow cooker on low)
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Chicken
- 6–8 boneless, skinless chicken thighs
- 1 tablespoon oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Italian seasoning
Sauce
- 3 garlic cloves, chopped
- 3 tablespoons butter, divided
- 1½ cups heavy whipping cream
- ½ cup chicken stock or broth
- ¾–1 cup Parmesan cheese, grated
- ½ cup sun-dried tomatoes, chopped or cut into strips
- 3–4 cups spinach, packed
- ½ teaspoon red chili flakes
Instructions
- Prepare the Chicken: Season the boneless, skinless chicken thighs evenly with salt, pepper, and Italian seasoning. Set aside while you prepare the other ingredients.
- Sear the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the chicken thighs and sear each side until golden brown, about 3-4 minutes per side. This step adds flavor and texture. Once seared, transfer the chicken to the crockpot.
- Sauté Garlic and Butter: In the same skillet, reduce heat to medium and add 1½ tablespoons of butter and the chopped garlic. Sauté for about 1-2 minutes until fragrant, making sure not to burn the garlic. This creates a flavorful base for the sauce.
- Add Liquids and Cheese: Pour in the heavy whipping cream and chicken stock into the skillet with the garlic butter mixture. Stir to combine, then add the Parmesan cheese and sun-dried tomatoes. Mix well until the cheese has melted and the sauce starts to thicken slightly.
- Combine in Crockpot: Pour the creamy sauce over the seared chicken in the crockpot. Top with the remaining 1½ tablespoons of butter. Sprinkle red chili flakes over the top for a mild heat.
- Cook Slowly: Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and fully cooked through (internal temperature should reach 165°F/74°C).
- Add Spinach: About 15 minutes before serving, stir in the packed spinach into the crockpot. Cover and allow the spinach to wilt, mixing it gently into the sauce and chicken.
- Serve: Spoon the creamy Tuscan chicken and sauce over pasta, rice, or mashed potatoes. Enjoy your hearty, flavorful crockpot meal!
Notes
- For best flavor, searing the chicken before slow cooking is recommended but optional if you’re short on time.
- You can substitute heavy whipping cream with half-and-half for a lighter option, but the sauce will be less rich.
- Use fresh spinach for best results; baby spinach also works well.
- If you prefer a thicker sauce, reduce the chicken broth amount slightly or cook longer uncovered to thicken the sauce after cooking.
- This meal pairs wonderfully with garlic bread or steamed vegetables.
Find it online: https://justsosavory.com/crockpot-tuscan-chicken-recipe/
