Description
Rich, creamy, and flavorful, these Tuscan Style Crock Pot Chicken Thighs make an easy, comforting slow-cooker dinner everyone will love.
Ingredients
Scale
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1 cup grated parmesan
- ½ cup sun-dried tomatoes, diced
- 4 cloves garlic, minced
- 2 tablespoons cornstarch
- 3 cups baby spinach, chopped
- Water, as needed
Instructions
- Season the chicken: Pat the chicken thighs dry and season both sides with salt, paprika, garlic powder, black pepper, and crushed red pepper.
- Layer in the crock pot: Place the seasoned thighs into the bottom of the slow cooker.
- Prepare the sauce: In a bowl, whisk together heavy cream, parmesan, sun-dried tomatoes, and minced garlic. Pour the mixture over the chicken.
- Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
- Thicken the sauce: Mix cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the crock pot during the last 30 minutes of cooking.
- Add spinach: Stir in the chopped spinach and cook until wilted.
- Serve: Serve the creamy Tuscan chicken over pasta, rice, mashed potatoes, or with crusty bread.
Notes
For a thicker sauce, add an additional tablespoon of cornstarch.
If sauce becomes too thick, thin with ¼ cup water or chicken broth.
Bone-in thighs can be used, but cooking time may increase slightly.
For extra richness, stir in 1 tablespoon of butter at the end.
Serve with lemon zest for brightness.