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–+ servings
Crockpot Tuscan Chicken

Mouthwatering Crockpot Tuscan Chicken in Creamy Garlic Sauce

This Crockpot Tuscan Chicken is a comforting dish featuring tender chicken thighs in a creamy garlic sauce with sun-dried tomatoes and spinach.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive Oil Add richness; substitute with avocado oil or ghee if desired.
  • 6 cloves Garlic, minced Provides aromatic flavor; use garlic powder as a last resort.
  • 1 cup Heavy Cream Creates a creamy sauce; for dairy-free, substitute with coconut cream or almond milk.
  • 1/3 cup Chicken Broth Adds depth to the sauce; use low-sodium or vegetable stock for a vegetarian version.
  • 3/4 cup Parmesan Cheese, grated Enhances creaminess and flavor; nutritional yeast can be used for a plant-based option.
For the Chicken
  • 6-8 pieces Chicken Thighs, skinless, bone-in Main protein source; substitute with chicken breasts or tofu for a vegetarian option.
  • 1 tbsp Italian Seasoning Original seasoning flavor; mix dried basil, oregano, and rosemary for homemade seasoning.
  • 1/2 tsp Crushed Red Chili Pepper Flakes Adds heat; adjust quantity to personal taste.
  • Salt Enhances overall flavor.
  • Black Pepper Enhances overall flavor.
For the Additions
  • 1/2 cup Sun-dried Tomatoes, chopped Provides a tangy sweetness; prefer oil-packed versions or dried ones rehydrated.
  • 2 cups Spinach, chopped Adds nutrition and color; can be substituted with kale or arugula.

Equipment

  • Crockpot

Method
 

How to Make Crockpot Tuscan Chicken
  1. In a saucepan over medium-high heat, add olive oil and minced garlic. Cook until the garlic turns golden brown and fragrant, about 1-2 minutes. Be careful not to burn it!
  2. Pour in the heavy cream and chicken broth. Mix well and let it simmer for about 10 minutes until it thickens slightly, stirring occasionally.
  3. Stir in the grated Parmesan cheese, whisking until melted and smooth. Set the creamy mixture aside.
  4. In your crockpot, place the skinless, bone-in chicken thighs. Generously season with Italian seasoning, crushed red chili pepper flakes, salt, and black pepper.
  5. Toss in the chopped sun-dried tomatoes, then pour the creamy cheese sauce over the seasoned chicken. Make sure it’s well coated.
  6. Cover and cook on high for 3-4 hours or low for 6-8 hours until the chicken is tender and pulls apart easily.
  7. Once cooked, remove the chicken carefully. Turn the crockpot to high and stir in the chopped spinach. Cook for a few minutes until wilted.
  8. Return the chicken to the pot and serve topped with the sun-dried tomatoes and wilted spinach.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 8gProtein: 40gFat: 36gSaturated Fat: 20gCholesterol: 160mgSodium: 850mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Opt for quality, skinless, bone-in chicken thighs for maximum flavor. Adjust garlic cooking time to avoid bitterness. Customize spices and enjoy leftovers for meal prep options.

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