Slow Cooker Tuscan Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
464 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Tuscan Chicken
Description
This Slow Cooker Tuscan Chicken recipe centers on tender chicken thighs simmered in a rich sauce made from heavy cream, parmesan cheese, chicken stock, sun-dried tomatoes, and aromatic garlic. The sauce begins by gently sautéing garlic in butter and sun-dried tomato oil, followed by simmering the liquids and cheese until thickened.
The chicken thighs are seasoned with dried basil, oregano, parsley, salt, and black pepper, then cooked in the slow cooker with the sun-dried tomatoes and creamy sauce. The slow cooking allows flavors to meld and the meat to become very tender. Baby spinach is stirred in after removing the chicken, wilting it slightly, and integrating into the sauce.
This dish offers a comforting, creamy texture with bursts of tangy tomato and herbal seasoning. It can be served over pasta, rice, or alongside steamed vegetables. Leftovers store well in an airtight container for easy reheating and meal prep.
Ingredients
- 1 ½ pounds chicken thighs boneless and skinless
- 3 ounces baby spinach
- 1 cup Parmesan Cheese grated
- 1 cup heavy cream
- ½ cup sun-dried tomatoes sliced (packed in oil)
- ½ cup chicken stock
- 4 cloves garlic minced
- 3 tablespoons butter unsalted
- 1 tablespoon oil from jar of sun-dried tomatoes
- 2 teaspoons parsley dried
- ½ teaspoon basil dried
- ½ teaspoon salt
- ¼ teaspoon oregano dried
- ¼ teaspoon black pepper ground
Instructions
- Add the butter, oil from the sun-dried tomatoes and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
- Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
- Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
- Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
- Store leftovers in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 35g | 70% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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