Name: Crock-Pot Tuscan Chicken Thighs
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 4 pieces chicken thighs (bone-in or boneless; skin-on recommended) (Bone-in gives more flavor; boneless cooks faster.); 2 cups fresh spinach; 1 cup cherry tomatoes, halved; 1/2 cup sun-dried tomatoes (packed in oil preferred) (If dry-packed, rehydrate in warm water or a little olive oil.); 1 cup heavy cream (For a lighter version, use half-and-half mixed with a tablespoon of cornstarch.); 1/2 cup grated Parmesan cheese (Substitute Pecorino Romano for a saltier bite.); 4 cloves garlic, minced; 1 teaspoon Italian seasoning; to taste salt and pepper; 2 tablespoons olive oil (For searing; use butter or avocado oil if preferred.)

I’ve been cooking this Crock-Pot Tuscan Chicken Thighs recipe for years when I want dinner that feels a little fancy with almost no hands-on time. Tender, braised chicken thighs swim in a garlicky, creamy tomato-and-spinach sauce that’s perfect for busy weeknights or an easy weekend supper. If you like slow-cooker comfort meals with bright Mediterranean flavors, this one won’t disappoint — and it pairs well with other slow-cooker favorites like Crock-Pot Lemon Garlic Butter Chicken Thighs for rotating your dinner menu.

Why you’ll love this dish

This Crock-Pot Tuscan Chicken Thighs recipe delivers big flavor with minimal effort. The slow cooker does the heavy lifting: searing the thighs first locks in browning and flavor, then low-and-slow cooking yields fall-off-the-bone texture and a silky cream sauce. It’s budget-friendly (chicken thighs are inexpensive and forgiving), family-friendly (mild, creamy sauce kids usually enjoy), and adaptable — make it lighter, richer, or dairy-free with a few swaps.

“A weeknight staple: rich, comforting, and quick to assemble — the sun-dried tomatoes and garlic make this taste like it took hours, even when it didn’t.”

This dish is ideal for: busy weeknights, casual dinner parties, meal prep for leftovers, or any night you want a restaurant-style plate without the fuss.

How this recipe comes together

Brief overview so you know what to expect: you’ll sear the seasoned thighs for color, whisk a simple cream-and-garlic sauce, and nestle the chicken into the Crock-Pot. Add spinach, cherry tomatoes and sun-dried tomatoes on top; they’ll wilt and infuse the sauce. Cook on low for about 6–7 hours (or high for 3–4), then finish with grated Parmesan. The hands-on time is roughly 10–15 minutes.

What you’ll need

Key ingredients (with quick notes and substitutions):

4 chicken thighs (bone-in or boneless; skin-on recommended for flavor). Note: bone-in gives more flavor; boneless cooks faster.
2 cups fresh spinach
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes (packed in oil preferred; if dry-packed, rehydrate in warm water or a little olive oil)
1 cup heavy cream (for a lighter version, use half-and-half mixed with a tablespoon of cornstarch to thicken)
1/2 cup grated Parmesan cheese (substitute Pecorino Romano for a saltier bite)
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil (for searing; use butter or avocado oil if preferred)

Step-by-step instructions

Pat the chicken dry and season both sides with salt and pepper. Dry skin sears better and gets nicely browned.
Heat 2 tablespoons of olive oil in a skillet over medium heat. When hot, sear the thighs skin-side down 3–4 minutes until golden, then flip and sear the other side 3–4 minutes. You’re aiming for color, not cooked-through.
Transfer the seared thighs to the Crock-Pot in a single layer. Arrange them so they sit snugly but aren’t stacked.
In a bowl, whisk together the heavy cream, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour this mixture evenly over the chicken.
Scatter the fresh spinach, halved cherry tomatoes, and sun-dried tomatoes on top of the cream. Do not stir — allowing the tomatoes and spinach to steam on top helps keep the sauce from breaking.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F (74°C) and is tender. If using boneless thighs, check a bit earlier.
Just before serving, sprinkle the grated Parmesan over the chicken so it melts into the sauce. Serve hot.

Best ways to enjoy it

This dish is wonderfully versatile. Serve it over:

Cooked pasta (linguine or pappardelle) to soak up the sauce.
Creamy polenta or mashed potatoes for a comforting plate.
Cauliflower rice or a bed of quinoa for a lower-carb option.

For a bright contrast, add a squeeze of lemon and a handful of chopped fresh basil or parsley. A light green salad and crusty bread round out the meal nicely. If you want inspiration for other slow-cooker pairings, try the lighter flavors of Crock-Pot Angel Chicken on a different weeknight.

Storage and reheating tips

Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days. To reheat: gently warm on the stove over low heat, stirring occasionally, until heated through; add a splash of cream or broth if the sauce has thickened too much. To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat until the internal temperature is 165°F (74°C).

Pro chef tips

Searing is optional but strongly recommended: it adds depth and prevents a pale, one-dimensional sauce.
Use skin-on, bone-in thighs for the juiciest result; boneless shortens cook time.
If the sauce separates after long cooking, whisk in a tablespoon of cold butter or a small slurry of cornstarch and water, then warm gently to recombine.
For less dairy, substitute full-fat coconut milk and reduce cooking time slightly; add Parmesan only at the end for flavor if not strictly dairy-free. For more inspiration on flavor adaptation, check this rich-sweet slow-cooker recipe like Crock-Pot Bourbon Chicken to understand balancing sweet and savory notes.

Creative twists

Mediterranean: swap heavy cream for Greek yogurt (stir in off-heat) and add kalamata olives and a squeeze of lemon.
Spicy: fold in a teaspoon of red pepper flakes or a chopped chipotle in adobo for heat.
Herb-forward: add fresh thyme and rosemary with the cream for an aromatic lift.
Low-carb: skip pasta/polenta and serve over roasted spaghetti squash or zoodles. For a tangy-sweet variation, compare flavor techniques used in Crock-Pot Catalina Chicken and adapt the sauce balance.

Your questions answered

Q: Can I use boneless skinless chicken thighs?
A: Yes. Boneless thighs will cook faster — check at 3–4 hours on low. They’ll still be tender, but searing is even more important to add flavor since you lose the skin crisp.

Q: Will the cream curdle in the slow cooker?
A: Heavy cream is stable, and cooking low reduces the risk of breaking. Avoid high prolonged temperatures after adding dairy and stir in cheese at the end off-heat if concerned.

Q: Can I make this dairy-free?
A: Substitute full-fat coconut milk or a cashew cream for heavy cream. Omit Parmesan or use a dairy-free hard cheese alternative and add umami with a splash of nutritional yeast or miso paste.

Q: What temperature should the chicken reach?
A: The safe internal temperature is 165°F (74°C). Use an instant-read thermometer inserted into the thickest part without touching bone.

Q: Can I double this recipe in a large slow cooker?
A: Yes, but avoid over-crowding. You may need to increase cook time slightly; ensure thighs aren’t layered too thickly for even cooking.

Conclusion

This Crock-Pot Tuscan Chicken Thighs recipe is a dependable weeknight winner — minimal hands-on work, maximum flavor, and plenty of ways to customize. If you’re curious how other home cooks adapt Tuscan flavors for the slow cooker, see this well-tested version at Tuscan Slow Cooker Chicken Thighs – Kristine’s Kitchen. For a different take with similar comforting results, compare notes with this slow-cooker approach at Crockpot Tuscan Chicken – GypsyPlate.