Name: Tuscan Garlic Chicken Recipe is a must-try dish!
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian-Inspired
Ingredients: 6 to 8 skinless, bone-in chicken thighs; 1 tablespoon olive oil or butter; 6 cloves garlic, minced; 1 cup heavy cream; ⅓ cup chicken broth; ¾ cup grated parmesan cheese; 1 tablespoon Italian seasoning; 1 teaspoon crushed red chili flakes (optional); Sea salt, to taste; Freshly cracked black pepper, to taste; ½ cup chopped sun-dried tomatoes; 2 cups fresh spinach, chopped and packed

Description

This rich and creamy CrockPot Tuscan Garlic Chicken is a set-it-and-forget-it dinner loaded with flavor. Juicy chicken thighs simmer in a garlicky parmesan cream sauce with sun-dried tomatoes and spinach for an indulgent, low-carb comfort meal that practically cooks itself.

Ingredients

6 to 8 skinless, bone-in chicken thighs
1 tablespoon olive oil or butter
6 cloves garlic, minced
1 cup heavy cream
⅓ cup chicken broth
¾ cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili flakes (optional)
Sea salt, to taste
Freshly cracked black pepper, to taste
½ cup chopped sun-dried tomatoes
2 cups fresh spinach, chopped and packed

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Instructions

Sauté the Garlic:
In a saucepan over medium heat, heat the olive oil or butter. Add minced garlic and cook for 1 minute until fragrant.
Prepare the Sauce:
Pour in the heavy cream and chicken broth. Simmer gently for 10 minutes until slightly thickened.
Layer the Chicken:
Place chicken thighs in the bottom of the CrockPot. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper. Top with chopped sun-dried tomatoes.
Add the Cheese:
Lower the heat on the sauce and whisk in the parmesan until fully melted and smooth. Taste and adjust seasoning.
Add to CrockPot:
Pour the cream sauce over the chicken, making sure it’s well coated.
Slow Cook:
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender and cooked through.
Add the Spinach:
Remove the chicken temporarily. Turn the CrockPot to HIGH if not already. Stir in chopped spinach and cook for 2–3 minutes until wilted.
Finish & Serve:
Return the chicken to the pot. Spoon the creamy spinach and sun-dried tomato sauce over the top and serve warm. Pairs beautifully with zucchini noodles, rice, pasta, or cauliflower mash.

Notes

Bone-in chicken adds more flavor, but boneless thighs or breasts can also be used.
For a dairy-free option, substitute coconut cream and nutritional yeast (adjust to taste).
Add mushrooms or chopped kale for a veggie boost.

This dish stores well in the fridge for up to 3 days and is great for meal prep.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Italian-Inspired