Crock Pot Creamy Tuscan Chicken Thighs Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of this dish, use some of the oil from the sun-dried tomato jar to coat the chicken thighs before placing them in the slow cooker.

This oil is already infused with the concentrated, sweet-savory flavor of the tomatoes and herbs, which will build a spectacular foundation of taste right from the start. Additionally, make sure the garlic is minced very finely so it distributes evenly throughout the cream sauce.

If the cream sauce appears too thin at the end of the cooking time, it can easily be thickened. Simply remove the chicken thighs and set them aside, then whisk a cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of cold water) directly into the bubbling sauce.

Let it cook on high for an additional ten minutes until thickened, then return the chicken to the pot and serve.

Variations

• Tuscan Chicken Pasta: Shred the cooked chicken thighs directly into the sauce and toss with hot penne or fettuccine pasta for a complete, comforting meal.
• Spicy Tuscan Chicken: Add a half teaspoon of crushed red pepper flakes to the cream mixture for a subtle, warming heat that cuts through the rich sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the cream-based sauce will separate and curdle upon thawing.

Reheat

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream to restore the smooth texture of the sauce.

Allow any leftovers to cool to room temperature for no more than two hours before storing. Place the chicken and cream sauce together in an airtight container to keep the meat moist.

Store the container in the refrigerator for up to three to four days. The sauce may separate slightly or thicken significantly upon cooling, which is completely normal for cream-based dishes.

This recipe can be prepped a day in advance to save time on busy mornings. Place the chicken thighs and sun-dried tomatoes in a container in the fridge. Whisk the cream, garlic, and parmesan together and keep the mixture in a jar. In the morning, simply layer the ingredients in the slow cooker and start cooking according to the recipe instructions.

Serving ideas

This creamy Tuscan chicken pairs beautifully with a variety of starches that can soak up the luxurious garlic parmesan sauce. Serve it over a bed of hot, buttered fettuccine or penne pasta for a classic presentation.

It is also exceptional alongside a scoop of creamy parmesan polenta, garlic mashed potatoes, or even a simple pile of fluffy white rice.

To balance the richness of the cream sauce, serve this dish alongside a bright, acidic side. A crisp green salad tossed in a tangy lemon vinaigrette or some roasted asparagus spears with a squeeze of fresh lemon juice works wonderfully. A slice of crusty, warm bread is also essential for wiping up every last drop of the delicious sauce from the plate.

Frequently asked questions

Recipe card

Crock Pot Creamy Tuscan Chicken Thighs

Prep 15 minCook 4 h 10 minRest 10 minTotal 4 h 35 minServes 4

Ingredients

• 2 lb chicken thighs
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/2 cup sun-dried tomatoes
• 2 cups fresh spinach

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

510

Protein

45 g

Carbohydrates

6 g

Fat

34 g

Fiber

1 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.