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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/crockpot-tuscan-chicken-recipe/