Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

CrockPot Tuscan Garlic Chicken Thighs With Spinach and Sun-Dried Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 5 hours (on LOW)
  • Total Time: 5 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooking (CrockPot)
  • Cuisine: Italian-Inspired
  • Diet: Gluten Free

Description

This CrockPot Tuscan Garlic Chicken is rich, creamy, and bursting with flavor. Juicy chicken thighs are slow-cooked with garlic, sun-dried tomatoes, and fresh spinach in a creamy Parmesan sauce. It’s the perfect comfort food, easy to prepare, and great for busy weeknights.

Ingredients

Units Scale
  • 6 boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (if using cornstarch slurry)

Instructions

  1. Season the Chicken:
    Season chicken thighs with salt, pepper, paprika, and Italian seasoning.
  2. Sear the Chicken (Optional):
    Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. This step adds flavor but can be skipped if you’re short on time.
  3. Prepare the CrockPot:
    Place the seared (or raw) chicken thighs in the CrockPot. Add minced garlic, sun-dried tomatoes, and crushed red pepper flakes.
  4. Add Liquids:
    Pour in chicken broth and heavy cream. Stir gently to combine.
  5. Slow Cook:
    Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender and fully cooked.
  6. Add Spinach & Thicken Sauce:
    About 30 minutes before serving, stir in the fresh spinach and Parmesan cheese. If you’d like a thicker sauce, mix cornstarch with water to create a slurry and stir it in. Let it cook uncovered for the remaining time.
  7. Serve:
    Taste and adjust seasoning if needed. Serve the creamy Tuscan chicken over pasta, rice, or with crusty bread to soak up the sauce.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Add mushrooms or bell peppers for extra veggies.
  • Substitute chicken breasts if preferred, but adjust cooking time to prevent drying out.

Find it online: https://newsvks.com/crockpot-tuscan-garlic-chicken-thighs-with-spinach-and-sun-dried-tomatoes/