Description

This Slow Cooker Tuscan Chicken combines tender chicken thighs with rich cream, sun-dried tomatoes, and fresh spinach. Perfect for a quick dinner or a cozy night in, this dish delivers incredible flavor with minimal effort.

Ingredients

Scale

2.5 lbs boneless skinless chicken thighs (about 8 thighs)
1 tsp sea salt
1/2 tsp black pepper
1 tsp italian seasoning
1/2 tsp paprika
4 garlic cloves, minced
2/3 cup sun-dried tomatoes, roughly chopped (drain oil first if using oil packed)
1 cup chicken broth
1 cup heavy cream
1 tbsp cornstarch
3/4 cup grated parmesan
5 oz fresh baby spinach

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Instructions

Place the chicken in the slow cooker. Season both sides with salt, pepper, Italian seasoning, and paprika.
Add the minced garlic, sun-dried tomatoes, and chicken broth around the chicken, stirring gently to coat.
Cover the slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is tender and reaches an internal temperature of 175°F for thighs.
Mix together the heavy cream and cornstarch. Remove the lid and stir this mixture and parmesan into the slow cooker.
Add the spinach in handfuls, cover, and let it wilt for 5 to 10 minutes. Taste and adjust the salt as needed.
Serve over pasta, rice, or orzo, spooning the sauce generously over the top.

Notes

This dish is incredibly versatile; feel free to serve it over your favorite grain or pasta.
For added flavor, consider marinating the chicken for a few hours before cooking.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 750mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 34g
Cholesterol: 135mg