CrockPot Tuscan Chicken Thighs
Ever have one of those days? You know the one. You want a fancy, comforting dinner, something that tastes like it came from a nice little Italian restaurant. But you only have the energy to push a few buttons.
I’ve been there more times than I can count. After a long day in a hot kitchen, the last thing I want to do is cook a complex meal at home.
That’s where this CrockPot Tuscan Chicken comes in. It’s the perfect answer. You get all the rich, creamy flavor of a restaurant dish with almost zero effort. This recipe is my secret weapon for busy weeknights, and now it can be yours too.
What You’ll Need
This recipe uses simple ingredients that pack a big punch. You can find most of these in any grocery store. Don’t be afraid of the bone-in, skin-on thighs; that’s where all the flavor lives.
- 2 lbs bone-in, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 tbsp olive oil
- 5 cloves garlic, minced
- 1/2 cup chicken broth (or dry white wine)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 5 oz fresh spinach
- 1/4 cup grated Parmesan cheese
Tools You’ll Need
You don’t need a bunch of fancy gadgets for this one. Just the basics will do the job perfectly.
- A large skillet
- Tongs
- A 6-quart slow cooker (or larger)
- Measuring cups and spoons
How to Make CrockPot Tuscan Chicken
This is the easy part. A little bit of work up front gives you a huge payoff later.
Step 1: Pat the chicken thighs completely dry with paper towels. Mix the salt, pepper, and oregano in a small bowl and sprinkle it all over the chicken.
Step 2: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear for another 2 minutes.
Step 3: Move the seared chicken to your slow cooker.
Step 4: In the same skillet, lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Cook for about one minute until you can smell the garlic.
Step 5: Pour in the chicken broth to deglaze the pan. Use a wooden spoon to scrape up all those tasty browned bits from the bottom. Let it bubble for a minute.
Step 6: Pour this sauce from the skillet over the chicken in the slow cooker.
Step 7: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The chicken should be tender and cooked through.
Step 8: About 15 minutes before serving, gently stir in the heavy cream and grated Parmesan.
Step 9: Add the fresh spinach on top, put the lid back on, and let the spinach wilt down into the sauce, which takes about 10-15 minutes. Stir one last time before serving.
Pro Tips
I’ve made this dish hundreds of times. Here are a few tricks I’ve picked up that make a real difference.
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Don’t Skip the Sear: Searing the chicken skin before it goes into the slow cooker is key. It makes the skin crispy and adds a deep, roasted flavor to the whole dish that you just can’t get otherwise.
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Use Full-Fat Cream: This isn’t the place for half-and-half or low-fat cream. They can curdle or separate under the slow heat. Full-fat heavy cream gives you that rich, silky sauce that won’t break.
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Add Spinach at the End: If you add the spinach at the beginning, it will turn into a sad, mushy mess. Tossing it in during the last 15 minutes keeps it bright green and tender-crisp.
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Deglaze That Pan: All those little brown bits stuck to the bottom of your skillet after searing the chicken? That’s pure gold. Scraping them up with broth or wine (deglazing) puts all that flavor into your sauce instead of the sink.
Substitutions and Variations
Don’t have something on hand? No problem. This recipe is easy to change up based on what you have in your kitchen.
| Ingredient | Swap It With | Notes |
|---|---|---|
| Chicken Thighs | Boneless Chicken Breasts | Cook on LOW for 3-4 hours instead. |
| Heavy Cream | Full-Fat Coconut Cream | Makes it dairy-free, adds slight flavor. |
| Spinach | Kale or Swiss Chard | Add it 30 mins before the end. |
| Sun-Dried Tomatoes | Roasted Red Peppers | Gives it a sweeter, smokier taste. |
Making It Work for Your Diet
You can easily adjust this meal to fit different ways of eating. The main dish is already low-carb and gluten-free.
| Diet Focus | Simple Adjustment |
|---|---|
| Keto/Low-Carb | Serve over zucchini noodles or cauliflower rice. |
| Dairy-Free | Use coconut cream and a dairy-free Parmesan. |
| Paleo | Use coconut cream and skip the cheese. |
What to Serve With It
This creamy chicken is amazing on its own, but it’s even better with something to soak up that delicious sauce.
- Pasta: Fettuccine or penne are perfect choices.
- Crusty Bread: Great for dipping.
- Mashed Potatoes: A creamy and comforting classic.
- Roasted Vegetables: Broccoli or asparagus work really well.
- Simple Green Salad: A light salad with a vinaigrette cuts through the richness.
Leftovers and Storage
If you have any leftovers, they store really well. The flavors might even be better the next day.
Just put the chicken and sauce in an airtight container. It will keep in the fridge for up to 4 days.
To reheat, you can microwave it in short bursts or gently warm it in a saucepan on the stove. Add a splash of broth or cream if the sauce seems too thick.
Frequently Asked Questions
Q1. Can I use frozen chicken thighs?
Ans: It’s best to thaw them first. Cooking from frozen can release too much water, making your sauce thin. It can also make the cooking time unpredictable.
Q2. My sauce looks a little thin. How can I thicken it?
Ans: You can make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir it into the sauce during the last 15 minutes of cooking.
Q3. Can I use boneless, skinless chicken thighs?
Ans: Yes, absolutely. You can still sear them for flavor, but they won’t have that crispy skin. The cooking time will be about the same.
Q4. I don’t have a slow cooker. Can I make this on the stove?
Ans: You can. Sear the chicken in a large pot or Dutch oven, then follow the same steps. Instead of slow cooking, just simmer everything on low with a lid on for about 30-40 minutes until the chicken is cooked through. Then add the cream and spinach at the end.
Wrapping Up
This CrockPot Tuscan Chicken proves that you don’t need to spend hours in the kitchen to make a meal that feels special. It’s easy, packed with flavor, and perfect for almost any occasion.
Give it a try this week. I think you’ll be surprised at how simple it is to get such a delicious result.
When you make it, drop a comment below and let me know how it turned out for you. I love hearing about your kitchen wins
