Crockpot Tuscan Chicken Recipe

Introduction

Crockpot Tuscan Chicken is a creamy, flavorful dish perfect for a comforting meal. Tender chicken thighs simmered in a rich garlic parmesan sauce with sun-dried tomatoes and spinach make it a satisfying one-pot dinner. This recipe is simple to prepare and ideal for busy days.

Ingredients

• 1 tbsp olive oil (or avocado oil, ghee)
• 6 cloves garlic, minced (or a pinch of garlic powder)
• 1 cup heavy cream (or coconut cream, almond milk for dairy-free)
• 1/3 cup low-sodium chicken broth (or vegetable stock for vegetarian)
• 3/4 cup grated Parmesan cheese (or Asiago cheese, nutritional yeast)
• 6-8 skinless, bone-in chicken thighs (or chicken breasts or tofu)
• 1 tbsp Italian seasoning (or a mix of dried basil, oregano, rosemary)
• 1/2 tsp crushed red chili pepper flakes
• Salt and black pepper, to taste
• 1/2 cup chopped sun-dried tomatoes (preferably jarred in oil)
• 2 cups chopped spinach (or kale, arugula)

Instructions

1. Step 1: Place a saucepan over medium-high heat. Add the olive oil and minced garlic.
2. Step 2: Cook the garlic for a couple of minutes until it becomes slightly golden.
3. Step 3: Pour in the heavy cream and chicken broth, stirring to combine. Lower the heat and let it simmer for 10 minutes to thicken the sauce.
4. Step 4: Reduce the heat further and add the grated Parmesan cheese.
5. Step 5: Whisk the sauce ingredients until thick and smooth, then remove the saucepan from heat.
6. Step 6: Place the chicken thighs inside your crockpot.
7. Step 7: Sprinkle Italian seasoning, crushed red chili flakes, salt, and black pepper evenly over the chicken.
8. Step 8: Add the chopped sun-dried tomatoes to the crockpot.
9. Step 9: Pour the prepared cheese sauce over the chicken, covering as much as possible. Cook on high for 3-4 hours or low for 6-8 hours.
10. Step 10: Carefully remove the cooked chicken from the crockpot—it will be very tender.
11. Step 11: Turn the crockpot to high heat, add the chopped spinach, and cook for a few minutes until wilted.
12. Step 12: Return the chicken to the crockpot and spoon the spinach and sun-dried tomatoes evenly over the top. Serve warm and enjoy.

Tips & Variations

• Use chicken thighs for juicier results; chicken breasts can dry out more easily.
• For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
• Adjust the amount of crushed red pepper flakes to control spice level.
• Swap spinach with kale or arugula for different greens textures.
• Sun-dried tomatoes jarred in oil add more flavor than dried ones—use those when possible.

Storage

Store leftover Crockpot Tuscan Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid overheating to keep the sauce creamy and chicken tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may not be as juicy and tender as chicken thighs after slow cooking. Keep an eye on cooking time to avoid drying out the meat.

Is this recipe suitable for a dairy-free diet?

Absolutely. Replace heavy cream with coconut cream or almond milk, and swap Parmesan cheese for nutritional yeast to keep it dairy-free while still flavorful.

Crockpot Tuscan Chicken Recipe

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★★★★★

4.5 from 53 reviews

This Crockpot Tuscan Chicken recipe features tender, juicy chicken thighs simmered in a rich and creamy sauce made with garlic, heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach. It’s a comforting, flavorful meal perfect for busy days when you want a delicious homemade dinner with minimal effort. The slow-cooking method ensures the chicken is melt-in-your-mouth tender, infused with Italian herbs and a touch of spice from red chili flakes.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 3-4 hours (high) or 6-8 hours (low)
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sauce

• 1 tbsp olive oil (or avocado oil, ghee)
• 6 cloves garlic, minced (or pinch garlic powder)
• 1 cup heavy cream (or coconut cream or almond milk for dairy-free)
• 1/3 cup chicken broth (low-sodium preferred; or vegetable stock for vegetarian)
• 3/4 cup grated Parmesan cheese (or Asiago cheese, nutritional yeast for plant-based)

Chicken

• 6–8 skinless, bone-in chicken thighs (or chicken breasts; tofu for vegetarian)
• 1 tbsp Italian seasoning (or blend of dried basil, oregano, rosemary)
• 1/2 tsp crushed red chili pepper flakes (adjust to taste)
• Salt and black pepper, to taste
• 1/2 cup sun-dried tomatoes, chopped (preferably jarred in oil)
• 2 cups chopped spinach (or kale, arugula)

Instructions

1. Prepare the Sauce: Heat a saucepan over medium-high heat and add the olive oil and minced garlic. Cook for 2 minutes until the garlic turns slightly golden and fragrant.
2. Combine Cream and Broth: Pour in the heavy cream and chicken broth. Stir well to combine all ingredients.
3. Simmer Sauce: Reduce the heat to medium-low and let the sauce simmer gently for 10 minutes, allowing it to thicken slightly.
4. Add Parmesan: Lower the heat further and add the grated Parmesan cheese. Whisk continuously until a rich, thick sauce forms, then remove from heat.
5. Prepare Chicken: While the sauce simmers, place the chicken thighs into the crockpot.
6. Season Chicken: Sprinkle Italian seasoning, crushed red chili flakes, salt, and black pepper evenly over the chicken.
7. Add Tomatoes: Add the chopped sun-dried tomatoes over the seasoned chicken.
8. Pour Sauce: Pour the prepared cheese sauce over the chicken thighs, making sure to cover as much as possible.
9. Cook Chicken: Set the crockpot to high and cook for 3-4 hours, or on low for 6-8 hours, until the chicken is fully cooked and tender.
10. Wilt Spinach: Carefully remove the cooked chicken from the crockpot (it will be very tender). Turn crockpot to high, add chopped spinach, and cook for 2-3 minutes until wilted.
11. Combine and Serve: Return the chicken to the crockpot, spoon the wilted spinach and any remaining sauce over the chicken. Serve warm and enjoy your creamy Crockpot Tuscan Chicken.

Notes

• For a dairy-free version, substitute heavy cream with coconut cream or almond milk and Parmesan with nutritional yeast.
• Using bone-in chicken thighs ensures more tender and juicy meat, but boneless can be used for convenience.
• Choose low-sodium chicken broth to control salt levels.
• If you prefer less spice, reduce or omit the red chili flakes.
• Sun-dried tomatoes jarred in oil add more richness compared to dried versions.
• Spinach can be swapped with kale or arugula depending on your preference.
• Do not skip whisking when adding Parmesan to avoid clumping and ensure a smooth sauce.

Keywords: Tuscan chicken, crockpot chicken, slow cooker chicken, creamy chicken, Italian chicken recipe, easy dinner, gluten free dinner