Crock-Pot Tuscan Chicken Thighs
This creamy, hands-off Crock-Pot Tuscan chicken is a perfect weeknight meal featuring tender chicken thighs in a garlicky cream sauce with cherry tomatoes and wilted spinach.
Ingredients
Main Ingredients
- 4 pieces chicken thighs, bone-in or boneless, skin-on recommended Thighs are the best choice for slow cooking.
- 2 cups fresh spinach Can add more if desired.
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes (packed in oil preferred) Oil-packed gives richer flavor.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano or Asiago.
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt Add salt towards the end.
- to taste Pepper Add pepper to taste.
- 2 tablespoons olive oil For searing the chicken.
Instructions
Preparation
- Pat chicken dry and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Sear thighs for 3–4 minutes per side until golden.
- Transfer seared thighs to the Crock-Pot in a single layer.
Sauce Preparation
- Whisk together heavy cream, minced garlic, Italian seasoning, salt, and pepper in a bowl.
- Pour the cream mixture evenly over the chicken.
Layering
- Scatter spinach, halved cherry tomatoes, and sun-dried tomatoes on top. Do not stir.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken reaches 165°F (74°C) and is tender.
Finishing
- Sprinkle grated Parmesan over the chicken just before serving.
Notes
Serve over pasta, rice, or with a side salad and crusty bread. For low-carb options, serve over cauliflower mash or zucchini noodles. Refrigerate leftovers within 2 hours and consume within 3–4 days. For freezing, place cooled chicken and sauce in a freezer-safe container for up to 3 months.