Slow Cooker Tuscan Chicken
A creamy, savory dish featuring tender chicken thighs infused with sun-dried tomatoes and garlic in a rich Parmesan cream sauce, perfect for family gatherings or busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs juicy and tender
- 3 ounces fresh baby spinach bursting with nutrients
- 1 cup freshly grated Parmesan cheese rich and nutty
- 1 cup heavy cream luscious and creamy
- 0.5 cup sliced sun-dried tomatoes (packed in oil) tangy and sweet
- 0.5 cup chicken stock a flavorful base
- 4 cloves garlic minced, fragrant and zesty
- 3 tablespoons unsalted butter for richness
- 1 tablespoon oil from the jar of sun-dried tomatoes adding depth
- 2 teaspoons dried parsley for a herbal note
- 0.5 teaspoon dried basil fresh and aromatic
- 0.5 teaspoon salt enhancing flavors
- 0.25 teaspoon dried oregano earthy and warm
- 0.25 teaspoon ground pepper for a gentle kick
Instructions
Preparation
- In a saucepan over medium heat, melt the butter and oil from the sun-dried tomatoes.
- Add the minced garlic and sauté for about 20 seconds, being careful not to let it brown.
- Pour in the chicken stock and heavy cream, allowing the mixture to simmer for about 8 minutes until it thickens.
- Stir in the grated Parmesan cheese and continue to simmer for another 3-5 minutes until fully incorporated.
Cooking
- Place the chicken thighs in your slow cooker and sprinkle them with dried basil, oregano, parsley, salt, and pepper.
- Layer the sliced sun-dried tomatoes on top of the chicken.
- Pour the creamy sauce over the entire mixture.
- Cook on high for 3 hours or low for 6 hours until the chicken is tender.
- Remove the chicken and stir in baby spinach into the remaining sauce until wilted.
- Serve the chicken with the sauce drizzled over the top.
Notes
For extra flavor, consider marinating chicken thighs in olive oil, garlic, and Italian herbs before cooking. Substitute sun-dried tomatoes with roasted red peppers if preferred.