Crock Pot Creamy Tuscan Chicken Thighs Step-by-step instructions

Before you start

Before beginning, gather all ingredients and measure them out to ensure a smooth cooking process. Mince the garlic finely and chop the drained sun-dried tomatoes into bite-sized pieces. Pat the chicken thighs dry with paper towels to prepare them for the slow cooker.

Grate the parmesan cheese fresh from a block for the smoothest melt, as pre-shredded cheeses often contain anti-caking agents that can make the cream sauce gritty and prevent it from incorporating smoothly.

Instructions

Assembling the Base

1. 1Assemble the Chicken and Tomatoes
   Place the chicken thighs in a single layer at the bottom of the slow cooker. Scatter the sun-dried tomatoes evenly over and around the chicken thighs.
   Look for The chicken thighs should lie flat in a single layer to ensure even cooking.
   Tip Draining the sun-dried tomatoes well prevents excess oil from making the sauce greasy.

At the end of this phase, the chicken thighs and sun-dried tomatoes are arranged evenly at the bottom of the slow cooker insert. The ingredients should be in a single layer, ready to be covered by the rich cream sauce. The aroma of the sweet sun-dried tomatoes will start to fill the air as they sit in the pot.

Slow Cooking the Cream Sauce

2. 2Prepare and Pour the Sauce
   In a medium bowl, whisk together the heavy cream, grated parmesan cheese, and minced garlic until fully combined. Pour this rich parmesan cream mixture directly over the chicken thighs and sun-dried tomatoes in the slow cooker.
   Look for The cream mixture should cover the chicken thighs and tomatoes evenly.
   Tip Whisking the cheese into the cream before pouring ensures an even distribution of flavor and prevents clumping.
3. 3Slow Cook to Perfection
   Cover the slow cooker with its lid. Cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken thighs are incredibly tender and yield easily when pressed with a fork.
   Look for The cream sauce will be bubbling gently around the edges of the pot, and the chicken will be tender.
   Tip Cooking on the low setting yields the most tender, melt-in-your-mouth chicken texture.

Upon lifting the lid, the kitchen will be filled with an intense aroma of garlic, parmesan, and savory chicken. The sauce should be bubbling gently around the edges of the slow cooker, having transformed into a rich, golden-tinged cream. The chicken thighs will be incredibly tender and yield easily when pressed with a fork.

Wilting the Spinach

4. 4Wilt the Spinach and Serve
   Remove the slow cooker lid and gently stir the fresh spinach into the hot cream sauce around the chicken thighs. Cover the pot again and let it sit on the warm or low setting for 5 to 10 minutes until the spinach is fully wilted and the chicken thighs reach a safe internal temperature of 165°F (74°C). Serve warm.
   Look for The spinach should be tender and bright green, and the sauce should be thick and glossy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not add the spinach too early, or it will overcook and lose its vibrant green color.

The finished dish features vibrant green, tender spinach leaves beautifully folded into the thick, velvety cream sauce. The sauce should cling to the chicken thighs, which are nestled snugly in the crock pot.

The entire dish should look cohesive, rustic, and incredibly inviting, with a glossy sheen on the surface of the sauce.

Common mistakes

One common mistake is adding the spinach too early in the cooking process. Spinach is highly delicate and will turn gray and slimy if cooked for hours. Always stir it in at the very end so it retains its bright green color and tender texture.

Another error is using milk instead of heavy cream, which will cause the sauce to curdle under the slow cooker's heat, resulting in a watery, separated sauce.

How to tell it’s done

The most reliable way to check for doneness is by using an instant-read digital meat thermometer inserted into the thickest part of the chicken thighs. The chicken is safe to eat and perfectly tender when it reaches an internal temperature of 165°F (74°C).

Avoid overcooking past this point, as even moist chicken thighs can eventually become dry and stringy if left in the slow cooker too long. Let the chicken rest in the sauce for a few minutes before serving.

• Poultry: 165°F (74°C) in the thickest part