Crock-Pot Tuscan Chicken Thighs

This flavorful dish features tender chicken thighs in a garlicky, creamy tomato-and-spinach sauce, perfect for busy weeknights or casual dining.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 550

Main 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.

Preparation

Pat the chicken dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium heat. When hot, sear the thighs skin-side down for 3–4 minutes until golden, then flip and sear the other side for another 3–4 minutes.
Transfer the seared thighs to the Crock-Pot in a single layer.
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.

Cooking

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.
Just before serving, sprinkle the grated Parmesan over the chicken so it melts into the sauce. Serve hot.

Best enjoyed over cooked pasta, creamy polenta, or cauliflower rice. Optionally, add a squeeze of lemon and fresh herbs for brightness.