Description
This Slow Cooker Tuscan Chicken features tender chicken thighs simmered in a rich, creamy sauce with sun-dried tomatoes and fresh spinach, making it an ideal quick dinner that’s both satisfying and flavorful.
Ingredients
Scale
- 2.5 lbs boneless skinless chicken thighs
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp italian seasoning
- 1/2 tsp paprika
- 4 garlic cloves, minced
- 2/3 cup sun-dried tomatoes, roughly chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp cornstarch
- 3/4 cup grated parmesan
- 5 oz fresh baby spinach
Instructions
- Place the chicken in the slow cooker and season both sides with salt, pepper, Italian seasoning, and paprika.
- Add minced garlic, sun-dried tomatoes, and chicken broth around the chicken. Stir gently to combine.
- Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is tender and reaches 175°F internal temperature.
- Mix together the heavy cream and cornstarch. Remove the lid and stir in the cream mixture and parmesan cheese.
- Add spinach a handful at a time, cover, and let it wilt for 5 to 10 minutes. Taste and adjust salt as needed.
- Serve over pasta, rice, or orzo, spooning the sauce generously over the top.
Notes
This dish pairs well with a side of crusty bread to soak up the sauce.
For a lighter version, replace heavy cream with half-and-half or a dairy-free alternative.
Leftovers can be refrigerated for up to three days. Reheat gently.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 430
- Sugar: 2g
- Sodium: 880mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg