This slow cooker creamy Tuscan garlic chicken is the perfect easy weeknight meal that feels fancy but requires minimal effort.
The combination of sun-dried tomatoes, garlic, spinach, and herbs creates a flavorful and rich sauce that perfectly complements the tender chicken.
Using the slow cooker ensures the chicken stays juicy and infused with all those Italian-inspired flavors.
Why You’ll Love This Recipe
- Slow cooking the chicken allows flavors to meld together deeply while keeping the meat tender and moist.
- The creamy sauce balances acidity from sun-dried tomatoes and freshness from spinach for a satisfying texture and taste.
- Minimal hands-on time makes this dish convenient for busy home cooks seeking comfort food with an elegant twist.
Slow Cooker Creamy Tuscan Garlic Chicken
A rich and easy slow cooker chicken recipe featuring sun-dried tomatoes, garlic, spinach, and creamy sauce for a delicious and comforting meal.
- Prep time
- 10 minutes
- Cook time
- 4 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1.5 pounds (680 g) boneless skinless chicken thighs
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 3/4 cup (180 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/2 cup (75 g) sun-dried tomatoes, packed in oil and drained, chopped
- 3 cups (90 g) fresh spinach, roughly chopped
- 1/2 cup (50 g) grated Parmesan cheese
- 2 teaspoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Prepare the chicken Season the chicken thighs with Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and brown the chicken on both sides for 2-3 minutes per side. This step adds extra flavor but can be skipped if desired.
- Combine ingredients in slow cooker Place the browned chicken into the slow cooker. Add minced garlic, chicken broth, sun-dried tomatoes, and stir gently.
- Slow cook the chicken Cover and cook on low for 3.5 to 4 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and it is tender.
- Finish the creamy sauce About 20 minutes before serving, stir in the heavy cream, chopped spinach, and grated Parmesan cheese. If you prefer a thicker sauce, stir in the cornstarch slurry now. Recover and cook on low for additional 15-20 minutes.
- Serve Once the sauce has thickened and the spinach has wilted, taste and adjust seasoning with salt and pepper if needed. Serve the creamy Tuscan garlic chicken over rice, pasta, or mashed potatoes.
Helpful Tips
- Use chicken thighs for more flavorful, tender results compared to chicken breasts.
- If using chicken breasts, adjust cooking time to about 3 hours on low to prevent drying out.
- Do not skip the food-safe internal temperature check; chicken must reach 165°F (74°C) before serving.
- If you prefer a thinner sauce, omit the cornstarch.
- Store leftovers in an airtight container and refrigerate within 2 hours after cooking to maintain food safety.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop or microwave until the internal temperature reaches 165°F (74°C) before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts, but reduce the cooking time to about 3 hours on low to prevent drying out.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the heavy cream and Parmesan with coconut cream and a dairy-free cheese or nutritional yeast, but note the flavor and texture will change.
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