Slow Cooker Tuscan Chicken
A creamy and flavorful Tuscan chicken dish cooked slowly to perfection, featuring sun-dried tomatoes and fresh spinach.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs tender and juicy
- 3 ounces baby spinach fresh and vibrant
- 1 cup grated Parmesan cheese rich and cheesy
- 1 cup heavy cream smooth and creamy
- 0.5 cup sliced sun-dried tomatoes packed in oil for extra flavor
- 0.5 cup chicken stock savory and aromatic
- 4 cloves garlic, minced fragrant and zesty
- 3 tablespoons unsalted butter rich and creamy
- 1 tablespoon oil from sun-dried tomatoes infused with flavors
Seasonings
- 2 teaspoons dried parsley earthy and herbaceous
- 0.5 teaspoon dried basil classic Italian herb
- 0.5 teaspoon salt enhances flavors
- 0.25 teaspoon dried oregano adds warmth
- 0.25 teaspoon ground pepper a little spice
Instructions
Preparation
- Heat a saucepan over medium heat and add unsalted butter and oil from the jar of sun-dried tomatoes.
- Once the butter melts, add the minced garlic and sauté for about 20 seconds without browning it.
- Pour in the chicken stock and heavy cream, simmering for about 8 minutes until thickened.
- Stir in the grated Parmesan cheese, continuing to simmer for another 3 to 5 minutes.
Slow Cooking
- In the slow cooker, place the chicken thighs and sprinkle with basil, oregano, parsley, salt, and pepper.
- Layer the sliced sun-dried tomatoes on the chicken and pour the prepared creamy sauce over.
- Cook on high for about 3 hours or low for 6 hours until the chicken is fork-tender.
Finishing Touches
- Remove the chicken and stir the baby spinach into the sauce until wilted.
- Serve topped with creamy sauce and wilted spinach.
Notes
Consider marinating the chicken thighs in the spices and sun-dried tomato oil for enhanced flavor. Don't skip the garlic for depth and aroma, and you can add a splash of lemon before serving to brighten the dish. For a thicker sauce, blend a portion of the sauce and return it to the slow cooker. Feel free to experiment with herbs or spices.