Creamy Tuscan Chicken Thighs in the Slow Cooker blend tender chicken with a luscious garlic-Parmesan cream sauce, sun-dried tomatoes, and spinach. This crock pot dish delivers rich, Italian-inspired flavors with minimal effort—perfect for a comforting, elegant meal that fills your home with warm, savory aromas.
Recipe Tips and Tricks
- Searing Option: Brown the chicken thighs in a skillet for 2-3 minutes per side before slow cooking—it adds a golden crust and deeper flavor.
- Spinach Timing: Add spinach in the last 30 minutes to keep it vibrant and tender—too early, and it’ll overcook.
- Creamy Sauce: Stir in the heavy cream and Parmesan at the end to prevent curdling and ensure a smooth, cheesy finish.
- Sun-Dried Tomatoes: Drain oil-packed tomatoes well, or rinse if they’re too oily—chop finely for even flavor distribution.
- Thickening Tip: If the sauce is too thin, mix in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 30 minutes.
Why You’ll Love This Recipe
You’re going to absolutely adore this Creamy Tuscan Chicken Thighs in the Slow Cooker recipe—it’s like a little taste of Italy made effortless and cozy! Imagine walking into your kitchen after a busy day, greeted by the irresistible aroma of tender chicken thighs simmering in a creamy, garlicky sauce spiked with the tangy sweetness of sun-dried tomatoes and the nutty richness of Parmesan. The slow cooker works its magic, turning boneless, skinless chicken thighs into melt-in-your-mouth perfection, while the spinach adds a pop of green freshness that makes every bite feel vibrant and balanced. You’ll love how this dish brings the rustic charm of Tuscany right to your table—rich enough to feel indulgent, yet simple enough to whip up without stress. It’s perfect for a family dinner, a date night in, or even a casual gathering with friends—serve it over pasta, rice, or with crusty bread, and watch everyone swoon over the creamy sauce clinging to every morsel. The flavors meld together so beautifully in the crock pot, and the hands-off cooking means you get all that Tuscan goodness with barely any effort. This isn’t just a meal—it’s a warm, flavorful hug that’ll have you savoring every bite and eagerly planning the next time you can make it!
Creamy Tuscan Chicken Thighs in the Slow Cooker
Tender chicken thighs in a creamy Tuscan sauce with sun-dried tomatoes and spinach.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 1 cup heavy cream
- ½ cup oil-packed sun-dried tomatoes, chopped
- 3 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 cup low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Creamy Tuscan Chicken Thighs in the Slow Cooker going—it’s going to be a rich, cozy delight! First, grab your slow cooker and layer those boneless, skinless chicken thighs right into the bottom—they’re the hearty stars, ready to soak up all that Tuscan goodness. No need to chop them; they’ll break apart beautifully later.
- Next, let’s build the flavor base. Melt the butter in a skillet over medium heat (optional, but so worth it!), then toss in the diced onion. Sauté for about 5 minutes until it’s soft and golden—your kitchen’s going to smell amazing already! Add the minced garlic (chop it fresh for that Tuscan kick) and cook for another minute, just until fragrant. If you’re skipping the skillet, no worries—just add the raw onion and garlic straight to the crock pot over the chicken.
- Sprinkle the Italian seasoning over the thighs, then scatter those chopped sun-dried tomatoes on top—they’re going to bring that tangy-sweet Tuscan vibe. Pour in the chicken broth—it’ll keep everything juicy and build the sauce base. Pop the lid on, set your slow cooker to low for 6 hours (or high for 3 hours if you’re in a rush), and let it work its slow-cooking magic. The aroma of garlic and herbs is going to fill your home—pure comfort!
- When you’ve got about 30 minutes left, it’s time to make it creamy. Stir in the heavy cream and grated Parmesan—watch it melt into a velvety sauce that’s pure heaven. Add the fresh baby spinach now too—it’ll wilt just enough to stay tender and green. Give everything a gentle stir to mix the sauce, breaking the chicken into bite-sized pieces with a fork if you like (they might fall apart on their own—that’s perfect!). Let it finish cooking for those last 30 minutes to meld all the flavors.
- When it’s done, taste and adjust with a little more salt or pepper if needed—the Parmesan adds some saltiness, so go easy at first. Serve it up hot over pasta, rice, or with crusty bread to soak up that creamy sauce. You’ve just made a dish that’s rich, flavorful, and oh-so-Tuscan—dig in and enjoy every luscious, comforting bite!
Notes
- Searing the chicken and onions is optional but adds a lovely depth—perfect if you’ve got a few extra minutes.
- Leftovers taste amazing the next day—the flavors get even cozier overnight!
- Garnish with extra Parmesan or fresh basil if you’re feeling fancy—it’s a Tuscan touch.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 493Total Fat 34gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 15gCholesterol 247mgSodium 528mgCarbohydrates 8gFiber 1gSugar 2gProtein 42g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Skinless Chicken Thighs: These stay juicy and tender in the slow cooker—ideal for soaking up the creamy sauce. Look for fresh, evenly sized thighs.
- Heavy Cream: The backbone of the creamy sauce, heavy cream adds luxurious richness—full-fat ensures the best texture.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring tangy sweetness and Tuscan flair—chop them small for even flavor.
- Baby Spinach: Fresh baby spinach adds color and a mild, earthy taste—use young leaves for tenderness.
- Parmesan Cheese: Grated Parmesan melts into the sauce, adding nutty, salty depth—freshly grated is worth it.
- Garlic: Freshly minced garlic is key—its warm, robust flavor defines the Tuscan vibe. Use plump cloves.
- Yellow Onion: Adds a sweet-savory base—dice finely so it blends into the sauce during cooking.
- Chicken Broth: Provides a savory foundation—low-sodium lets you control the saltiness with the Parmesan.
- Italian Seasoning: A blend of dried herbs (basil, oregano, thyme) brings Tuscan warmth—use a quality mix or make your own.
- Butter: A touch of unsalted butter enhances the sauce’s richness—perfect for sautéing onions if you prep them first.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts for a leaner cut, or bone-in thighs for extra flavor—adjust cooking time slightly for breasts.
- Cream Alternatives: Substitute half-and-half for a lighter sauce, or coconut cream for a dairy-free twist with a subtle tropical note.
- Tomato Options: Swap sun-dried tomatoes for fresh cherry tomatoes (add in the last hour) or a spoonful of tomato paste for a deeper red hue.
- Greens Variations: Replace spinach with kale for a heartier bite, or arugula for a peppery kick—add at the end either way.
- Cheese Substitutes: Use Pecorino Romano for a sharper tang, or omit cheese and add a splash of lemon juice for brightness.
- Herb Tweaks: Swap Italian seasoning for fresh basil or rosemary—chop fresh herbs and add at the end for a burst of flavor.
- Spice Boost: Add a pinch of red pepper flakes for heat, or smoked paprika for a smoky undertone—adjust to taste.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge and reheat slowly to keep the sauce smooth.
- Make-Ahead: Prep ingredients the night before and store in the fridge; assemble in the crock pot in the morning for an easy start.
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