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Boneless chicken thighs in a creamy Parmesan sauce with sun-dried tomatoes and wilted spinach.
CookingPassion

Crockpot Creamy Tuscan Chicken with Spinach

Make crockpot creamy Tuscan chicken with sun-dried tomatoes, spinach, and Parmesan. Add the cream near the end for a smoother slow cooker sauce.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb (900 g) boneless, skinless chicken thighs, fully thawed
  • ½ cup (120 ml) low-sodium chicken broth
  • ½ cup (75 g) drained oil-packed sun-dried tomatoes, sliced
  • 4 garlic cloves, minced
  • 1 teaspoon dried Italian herb blend
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¾ cup (180 ml) heavy cream
  • ½ cup (45 g) finely grated Parmesan
  • 4 packed cups (120 g) baby spinach
  • 1 teaspoon fresh lemon juice, optional

Equipment

  • 4- to 6-quart slow cooker
  • Instant-read thermometer
  • Fine grater

Method
 

  1. Make the base. Combine the broth, drained sun-dried tomatoes, garlic, Italian herbs, salt, and pepper in the slow cooker. Spread the tomatoes through the liquid so they are not piled on one dry edge.
  2. Arrange the chicken. Nestle the thawed chicken in the broth mixture. Turn the thighs once to coat, then replace the lid. Keep the cream, Parmesan, and spinach refrigerated for the later stage.
  3. Cook until tender. Cook on LOW for about 4–5 hours or HIGH for 2½–3½ hours. Check the thickest thighs for at least 165°F (74°C). Remove them once tender and safely cooked rather than extending the time to match a schedule.
  4. Add the cream. Transfer the chicken to a covered serving dish. Skim excess fat from the surface of the liquid. Stir the cream into the hot sauce, cover on HIGH, and heat gently for about 15–20 minutes, until the sauce is hot throughout.
  5. Melt the cheese and wilt spinach. Switch to LOW. Stir in the Parmesan a little at a time, then fold in the spinach. Cover for about 5–10 minutes until the leaves wilt. If the cooker is bubbling hard, switch it off while incorporating the cheese.
  6. Return and taste. Return the hot chicken and its juices to the sauce. Turn gently to coat. Taste for salt and add the optional teaspoon of lemon juice only if the sauce needs a brighter finish. Serve promptly.

Notes

15 minutes prep; about 4–5 hours on LOW or 2½–3½ hours on HIGH, plus 20–30 minutes to finish. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
For the best texture, refrigerate this dairy-based dish rather than freezing it. If frozen for up to 1 month for quality, expect some separation; thaw in the refrigerator and stir gently while reheating.