Slow Cooker Tuscan Chicken

5 from 1 vote

Flavorful, tender, juicy chicken slow cooked in a medley of Italian ingredients delivers a restaurant quality meal with very little effort!

Prep Time15

Cook Time3

Course: Dinner, Main Course

Cuisine: Italian

Keyword: chicken, chicken thighs, slow cooker, Tuscan

Servings:

Calories: 684kcal

Author: Leigh Harris

Ingredients

2 lbs Boneless, skinless chicken thighs
2 1/2 tsp Italian seasoning
1/2 tsp Kosher salt
1/4 tsp Black pepper
1/2 cup Sun-dried tomatoes chopped
1 tbsp Oil from the sun-dried tomatoes
1 tbsp Unsalted butter
4 cloves Garlic minced
1/2 cup Chicken stock
1 cup Heavy cream
1 cup Pecorino Romano cheese grated (or Parmesan cheese)
3 oz Fresh baby spinach 2 cups - destemmed

Instructions

Place the chicken thighs in the slow cooker, and season them with Italian seasoning, salt, and pepper. Sprinkle the diced sun-dried tomatoes over the top of the chicken.
2 lbs Boneless, skinless chicken thighs, 2 1/2 tsp Italian seasoning, 1/2 tsp Kosher salt, 1/4 tsp Black pepper, 1/2 cup Sun-dried tomatoes
In a small saucepan heat the oil from the sun-dried tomatoes and butter over medium heat. Add the minced garlic and saute for about 60 seconds, until fragrant.
1 tbsp Oil from the sun-dried tomatoes, 1 tbsp Unsalted butter, 4 cloves Garlic
Add the chicken stock and heavy cream. Bring it to a gentle simmer, reduce the heat to low, and simmer for 10 minutes. The sauce will be thin but should coat the back of a spoon. Remove from the heat and whisk in the grated Romano 1/4 cup at a time. Season to taste with additional salt and pepper if needed.
1/2 cup Chicken stock, 1 cup Heavy cream, 1 cup Pecorino Romano cheese
Carefully pour the sauce over the chicken in the slow cooker.
Cook on high for 3-4 hours or on low for 6-7 hours.
Remove the chicken to a platter and turn the heat to high on the slow cooker. Add the spinach to the sauce and stir until it wilts.
3 oz Fresh baby spinach
Spoon the sauce over the chicken or return the chicken to the slow cooker.

Notes

Serve over your favorite short pasta or rice.

You can substitute chicken breasts but they tend to dry out much faster than chicken thighs. So reduce the cooking time to high for 2-3 hours or low for 5 hours.

Thicker Sauce - For a thicker consistency sauce mix 1 tablespoon of cornstarch with 1 tablespoon of water, then add it to the sauce and let the sauce cook on high in the crockpot for about 10 minutes.

Storage - Place completely cooled chicken in an airtight container and refrigerate for up to 4 days. Or you can freeze for up to 3 months.

Nutrition