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Glossy Tuscan slow cooker chicken thighs surrounded by wilted green spinach and red tomatoes.

Tuscan Slow Cooker Chicken Thighs

5 from 1 vote
Aliana Recipes
Tender bone-in chicken simmers gently in a rich, garlicky parmesan cream sauce. Sun-dried tomatoes and fresh spinach add vibrant color and texture to this simple, comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings:6 people
Course:Dinner
Cuisine:Italian-American
Calories:480kcal
Cost:$16
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 skinless, bone-in chicken thighs Retains moisture during slow cooking
  • 1 tablespoon olive oil Or butter, for sautéing aromatics
  • 6 cloves garlic Minced
  • 1 cup heavy cream Forms the rich sauce base
  • ⅓ cup chicken broth Thins the cream slightly
  • ¾ cup Parmesan cheese Freshly grated melts best
  • 1 tablespoon Italian seasoning Herb blend for the meat
  • 1 teaspoon crushed red chili pepper flakes Optional, for mild heat
  • sea salt and black pepper To taste
  • ½ cup sun-dried tomatoes Chopped
  • 2 cups fresh spinach Chopped and packed

Equipment

  • 1 slow cooker Or CrockPot, for the main cooking
  • 1 Medium saucepan For building the cream sauce
  • 1 Whisk For melting the cheese smoothly

Method
 

  1. Heat the oil or butter in a medium saucepan over medium heat, then sauté the minced garlic for about a minute. This releases the essential oils from the garlic, creating a highly fragrant aromatic base.
  2. Pour the heavy cream and chicken broth into the saucepan, bring to a gentle simmer, and cook on low for 10 minutes. Reducing the liquid slightly creates a velvety texture that coats the back of a spoon.
  3. Arrange the chicken thighs in the bottom of the slow cooker, sprinkle with Italian seasoning, chili flakes, salt, pepper, and chopped sun-dried tomatoes. Layering the dry seasonings directly on the meat ensures robust flavor in every bite.
  4. Lower the heat on the stovetop sauce and whisk in the grated Parmesan cheese gradually until entirely smooth. Melting the cheese slowly prevents it from clumping, resulting in a perfectly creamy glaze.
  5. Pour the finished cream sauce evenly over the seasoned meat in the slow cooker, ensuring most of the liquid rests on top of the chicken rather than pooling underneath.
  6. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours, then gently remove the tender chicken and set it aside. Cooking low and slow breaks down the connective tissues, yielding fork-tender meat.
  7. Turn the slow cooker to HIGH, stir the chopped spinach directly into the hot sauce, and cook for a few minutes until wilted. This brief heating preserves the bright green color of the leaves while softening their texture.
  8. Return the cooked chicken to the pot and spoon the creamy, vegetable-packed sauce over the top before serving warm.

Nutrition

Serving: 300g (1 piece with sauce)Calories: 480kcalCarbohydrates: 8gProtein: 35gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 165mgSodium: 720mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 3500IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg

Notes

Whisk the parmesan cheese into the warm cream sauce very slowly, bit by bit. Rushing this step can cause the cheese to clump rather than melting into a smooth, velvety consistency.