Slow Cooker Tuscan Chicken
A comforting dish featuring tender chicken thighs in a creamy sauce with sun-dried tomatoes, garlic, and Parmesan cheese, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs Tender and juicy, they absorb the flavors beautifully.
- 3 ounces baby spinach Fresh and vibrant, adding nutrition and color to the dish.
- 1 cup grated Parmesan cheese Nutty and sharp, it brings depth to the creamy sauce.
- 1 cup heavy cream Rich and indulgent, creating a luscious consistency.
- 0.5 cup sliced sun-dried tomatoes (packed in oil) Sweet and tangy, they balance the creaminess.
- 0.5 cup chicken stock Adds moisture and enhances the chicken flavor.
- 4 cloves garlic, minced Fragrant and powerful, it infuses the entire dish.
- 3 tablespoons unsalted butter Provides richness to the sauce.
- 1 tablespoon oil from the jar of sun-dried tomatoes Adds an extra layer of flavor.
- 2 teaspoons dried parsley Earthy and refreshing, it brightens the dish.
- 0.5 teaspoon dried basil Sweet and aromatic, it complements the other herbs.
- 0.5 teaspoon salt Essential for enhancing all the flavors.
- 0.25 teaspoon dried oregano Adds warmth and depth to the overall taste.
- 0.25 teaspoon ground black pepper Provides a subtle kick to each bite.
Instructions
Preparation
- Begin by sautéing in a saucepan over medium heat. Add the butter, oil from the sun-dried tomatoes, and minced garlic. Sauté for about 20 seconds, being careful not to let the garlic brown.
- Pour in the chicken stock and heavy cream, allowing the mixture to come to a gentle simmer. Continue simmering for approximately 8 minutes or until the sauce thickens slightly.
- Stir in the grated Parmesan cheese and continue to simmer for another 3 to 5 minutes, allowing the cheese to melt and blend into the sauce.
Cooking
- In the slow cooker insert, place the chicken thighs and season with dried basil, oregano, parsley, salt, and pepper.
- Arrange the sliced sun-dried tomatoes on top of the seasoned chicken.
- Pour the prepared creamy sauce over the chicken and tomatoes.
- Cover the slow cooker and set it to cook on high for 3 hours or low for 6 hours.
- Remove the chicken from the slow cooker and set aside.
- Stir in the baby spinach into the sauce and cook just until wilted.
- Serve the chicken on a plate and generously pour the creamy sun-dried tomato sauce topped with wilted spinach over the chicken.
Notes
For variation, you can swap spinach for kale or add veggies like zucchini or bell peppers. A lighter version can use half-and-half or plant-based cream instead of heavy cream.