Recipe Background
Don't be fooled by the name, Crock-Pot ® Tuscan Chicken can be made in any slow cooker of your choosing. And you definitely want to make it, because this is some exceptionally good chicken! It's tender, juicy, and savory, coated in a luscious and rich cream sauce with notes of sharp parmesan and Italian herbs. Some wilted spinach provides fresh contrasting flavors, and sun-dried tomatoes add sweetness. Find the right pasta to pick up all the sauce and all the chicken goodness from Crock-Pot Tuscan Chicken because you won't want to miss a thing!
Don't be fooled by the name, Crock-Pot ® Tuscan Chicken can be made in any slow cooker of your choosing. And you definitely want to make it, because this is some exceptionally good chicken! It's tender, juicy, and savory, coated in a luscious and rich cream sauce with notes of sharp parmesan and Italian herbs. Some wilted spinach provides fresh contrasting flavors, and sun-dried tomatoes add sweetness. Find the right pasta to pick up all the sauce and all the chicken goodness from Crock-Pot Tuscan Chicken because you won't want to miss a thing!
Ingredients
- 6-8 chicken thighs boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red chili flakes
- 1 tablespoon oil
- 3 tablespoons butter divided
- 3 cloves garlic chopped
- 1 1/2 cups cream
- 1/2 cup chicken stock optional
- 1 cup parmesan cheese
- 1 tablespoon Italian seasoning
- 1/2 cup sun-dried tomatoes chopped or cut into strips
- 4 cups spinach packed
Directions
- Season the chicken with the salt, the pepper, and the red chili flakes.
- Heat the oil and 1 tablespoon of the butter in a pan over medium-high heat.
- Add the chicken to the pan and cook for 5 minutes.
- Flip the chicken and cook for 3-4 minutes.
- Transfer the chicken to a slow cooker.
- In the same pan, add the remaining butter and melt it.
- Add the garlic to the butter and sauté until it is fragrant, about 30-40 seconds.
- Add the cream and the chicken stock to the garlic mixture and cook until the sauce has thickened, about 3-4 minutes.
- Stir the parmesan cheese and the Italian seasoning into the sauce and cook until the cheese has melted, about 1 minute.
- Add the sun-dried tomatoes to the sauce and cook for 1 minute.
- Evenly pour the sauce over the chicken in the slow cooker.
- Cover the slow cooker and cook until the chicken is tender and reaches an internal temperature of 165 degrees F, about 3-4 hours on high heat and 6-8 hours on low heat.
- Stir the spinach into the sauce and mix well.
- Cover the slow cooker and cook until the spinach is wilted, about 2 minutes.
- Serve.
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