Description
This Easy Slow Cooker Tuscan Chicken is creamy, garlicky, and packed with flavor. Tender chicken thighs simmer in a rich parmesan sauce with spinach and sun-dried tomatoes—an effortless, comforting dinner you’ll want on repeat.
Ingredients
6 boneless, skinless chicken thighs
2 cups baby spinach
½ cup grated parmesan cheese
1 cup heavy cream
½ cup sun-dried tomatoes in oil (reserve 1 tbsp oil)
½ cup chicken stock
3 cloves garlic, minced
2 tbsp butter
1 tsp dried parsley
1 tsp dried basil
½ tsp salt
½ tsp dried oregano
¼ tsp ground black pepper
Instructions
In a saucepan over medium heat, melt the butter with 1 tbsp of oil from the sun-dried tomatoes. Add the minced garlic and sauté for about 20 seconds (do not brown).
Pour in chicken stock and heavy cream. Simmer for 8 minutes or until it begins to thicken. Stir in parmesan cheese and cook for another 3–5 minutes.
Place chicken thighs into the slow cooker. Sprinkle parsley, basil, oregano, salt, and pepper over the top.
Add sun-dried tomatoes over the chicken, then pour the sauce evenly on top.
Cover and cook on High for 3 hours or Low for 6 hours.
Once done, remove chicken and set aside. Stir spinach into the sauce, cover, and let wilt.
Return chicken to the slow cooker and serve with sauce spooned over the top.
Notes
Feel free to swap thighs with chicken breasts, but reduce cook time slightly to avoid dryness.
Want it extra savory? Add sautéed mushrooms or chopped bacon for more flavor depth.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg