Crockpot Tuscan Chicken Recipe
Crockpot Tuscan Chicken is a creamy, flavorful dish with tender chicken thighs, sun-dried tomatoes, garlic, spinach, and a rich creamy sauce. This easy-to-make recipe is perfect for weeknight dinners or cozy gatherings, combining simple yet delicious Italian-inspired ingredients.
Equipment
- Crockpot/Slow Cooker
- Large skillet (optional, for browning chicken)
- Cutting board and knife
- Measuring Cups and Spoons
- Stirring spoon
Ingredients
- 4-6 boneless skinless chicken thighs (or breasts)
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 cups fresh spinach roughly chopped
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil optional for browning
- Fresh parsley for garnish (optional)
Instructions
- Brown the chicken (optional): Heat olive oil in a skillet over medium heat. Brown the chicken thighs on each side for 2-3 minutes to enhance flavor. Transfer to the crockpot.
- Prepare the sauce: In a small bowl, whisk together the heavy cream, chicken broth, garlic, basil, oregano, paprika, salt, and pepper.
- Add ingredients to the crockpot: Pour the sauce mixture over the chicken in the crockpot. Add sun-dried tomatoes and stir gently to coat the chicken.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through.
- Add spinach and cheese: About 30 minutes before serving, stir in the fresh spinach and Parmesan cheese. Let the spinach wilt and the cheese melt into the sauce.
- Serve: Once done, garnish with fresh parsley and serve the Tuscan chicken over pasta, mashed potatoes, or rice for a complete meal.
Video
Notes
- For a thicker sauce, remove the lid in the last 30 minutes of cooking.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time as breasts may cook faster.
- If you prefer a dairy-free version, swap the cream with coconut milk and the Parmesan with nutritional yeast.