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Tuscan Slow Cooker Chicken Thighs with creamy sauce and green beans.
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4.91 from 20 votes

Tuscan Slow Cooker Chicken Thighs

kristineskitchenblog.com
You'll love this easy crock pot recipe for Tuscan Slow Cooker Chicken Thighs! This Tuscan chicken recipe has tender slow cooked chicken, spinach and sun-dried tomatoes in a creamy sauce.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Servings: 6 servings
Calories: 244kcal

Ingredients

  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs about 6 thighs
  • 1 shallot chopped, about 1/2 cup
  • 2 cloves garlic minced
  • 1 cup low sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped sun dried tomatoes not in oil
  • 1/3 cup heavy cream or coconut milk
  • 1 tablespoon cornstarch
  • 2 cups fresh spinach chopped
  • grated Parmesan cheese optional, for serving

Instructions

  • Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
  • Transfer chicken to the slow cooker.
  • Reduce the heat to medium and add the shallot to the pan. Saute, stirring constantly, for 1 minute. Add the garlic and saute for 30 seconds.
  • Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
  • Transfer the contents of the pan to the slow cooker.
  • Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
  • Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165 degrees F.
  • In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5 minutes, until the sauce is slightly thickened.
  • Serve with grated Parmesan cheese, if desired.

Notes

  • You can substitute 1/2 cup chopped yellow onion for the shallot.
  • If you like a lot of sauce, increase the chicken broth to 1 1/2 cups and the heavy cream to 1/2 cup. Use 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and 3 cloves garlic.
  • You can substitute half and half or coconut milk for the heavy cream.

Nutrition

Serving: 1thigh | Calories: 244kcal | Carbohydrates: 8g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 246mg | Potassium: 705mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2.3mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com