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Crockpot Tuscan Chicken

Crockpot Tuscan Chicken Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
  • 1 cup low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1/2 cup heavy cream, at room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed

Method
 

  1. Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat, then sear chicken 3 to 4 minutes per side until golden.
  2. Place chicken in slow cooker. Scatter garlic and sun-dried tomatoes on top, pour in chicken broth, and sprinkle with Italian seasoning and red pepper flakes.
  3. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is very tender.
  4. Remove chicken to a plate. Turn slow cooker to high, whisk in heavy cream and Parmesan until the sauce is silky and slightly thickened, about 5 to 8 minutes total.
  5. Stir in spinach until wilted, about 1 to 2 minutes. Return chicken to the sauce, spoon some sauce over the top, and serve.

Notes

If the sauce seems thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) whisked in during step 4. For chicken breasts, start checking for doneness around 5 hours on low to prevent drying. The dish tastes even better the next day as the flavors meld.