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Slow Cooker Tuscan Chicken

Slow Cooker Tuscan Chicken with creamy sun-dried tomato sauce and tender chicken thighs. Cook low for a few hours, then finish with Parmesan and wilted spinach for a rich, spoonable texture.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil, drained and chopped
cream and broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
aromatics and seasonings
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
cheese and greens
  • 0.5 cup grated Parmesan cheese
  • 2 cup fresh baby spinach
  • 1 fresh basil and extra Parmesan for garnish
serving
  • 1 pasta or mashed potatoes for serving

Equipment

  • 1 slow cooker

Method
 

Add chicken to the slow cooker
  1. Place the chicken thighs into the slow cooker in an even layer.
Make the creamy sauce
  1. In a bowl, whisk together the heavy cream, chicken broth, garlic, Italian seasoning, dried basil, garlic powder, salt, black pepper, and red pepper flakes until smooth.
  2. Pour the sauce over the chicken and scatter the sun-dried tomatoes on top for even flavor.
Slow-cook until tender
  1. Cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is cooked through and tender.
Finish with Parmesan and spinach
  1. Stir in the Parmesan cheese and fresh baby spinach during the last 15 minutes, until the spinach wilts and the sauce turns creamy.
Serve
  1. Serve over pasta or mashed potatoes, garnished with fresh basil and extra Parmesan.

Notes

For the creamiest sauce, don’t skip the final 15 minutes—this is when the spinach wilts and the Parmesan melts into a thicker texture. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop or microwave to avoid separating. Freezing is not recommended due to the cream, but you can assemble and refrigerate before cooking for up to 24 hours. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).