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Finished tuscan chicken still in the crock pot.

Crock Pot Tuscan Chicken

Jenni Cole
Crock-pot Tuscan chicken takes chicken thighs and slow cooks them in a creamy sun dried herb sauce. It's a whole lotta yum!
4.63 from 16 votes
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Crockpot
Cuisine Italian
Servings 6 servings
Calories 462 kcal

Equipment

  • Crock-Pot or Slow Cooker, 6 QT

Ingredients
  

Sauce

  • 2 tablespoons Butter
  • 3 teaspoons Minced garlic 6 cloves
  • 1 cup Heavy whipping cream
  • ¾ teaspoon Fine sea salt
  • ¼ teaspoon Fresh ground black pepper
  • ½ cup Shredded parmesan cheese

Season the chicken

  • 2 lbs Boneless skinless chicken thighs trim fat pieces
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Paprika
  • ½ cup Sun dried tomatoes chopped (not in oil)
  • 2 cups Baby spinach
  • Garnish - Chopped fresh parsley

Instructions
 

  • Heat the butter in a medium-sized saucepan over medium low. Saute the minced garlic for 1 minute, or until it's fragrant.
  • Stir in the heavy whipping cream, salt, and pepper. Stir constantly to prevent the cream from burning, until the cream is hot.
  • Add the shredded parmesan cheese in batches until it's melted, stirring constantly until the cheese is melted.
  • Place the chicken thighs in the bottom of the crock pot. Sprinkle the chicken with salt and pepper, Italian seasoning, and paprika. Sprinkle the chopped sun-dried tomatoes over the top.
  • Carefully pour the cream sauce over the top of the chicken, trying to get as much of the sauce on top of the chicken thighs and not as much on the bottom of the slow cooker.
  • Cook the chicken thighs for 3-4 hours on high or 6-8 hours on low. When the chicken is done, remove it from the pot and set it aside on a plate.
  • Turn your slow cooker up to high (if it isn't already) and add the baby spinach leaves, cooking until the spinach wilts.
  • Add the chicken back to the pot and spoon the cream sauce, spinach, and sun dried tomatoes over the top. Garnish with chopped fresh parsley. Serve and enjoy!

Notes

  • Chicken breasts can be used instead of chicken thighs.
  • Serve immediately over pasta, rice, gnocchi, potatoes, roasted veggies, zucchini noodles, cauliflower rice, or palmini noodles.
  • Leftovers will keep in the fridge up to 4 days.

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 5gProtein: 41gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 244mgSodium: 749mgFiber: 1gSugar: 3g
Keyword keto tuscan chicken
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