Crockpot Tuscan Chicken
A creamy, flavorful slow-cooker dish featuring tender chicken thighs, sun-dried tomatoes, spinach, and Parmesan. Perfect for an easy, hearty dinner with Italian flair!
Ingredients
- 4 boneless skinless chicken thighs (about 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes chopped (drained if oil-packed)
- 2 cups fresh spinach
- 1 clove garlic minced
Instructions
- Season the chicken thighs with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly browned (optional step for extra flavor; skip if short on time).
- Place the seared chicken thighs in the crockpot.
- In a small bowl, whisk together chicken broth, heavy cream, and minced garlic. Pour this mixture over the chicken in the crockpot.
- Sprinkle the chopped sun-dried tomatoes and grated Parmesan cheese over the top.
- Cover and cook on low for 3-6 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- About 10-15 minutes before serving, stir in the fresh spinach and let it wilt into the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally over pasta, rice, or with crusty bread.