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Slow Cooker Tuscan Chicken

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A comforting dish of tender chicken thighs coated in a rich Parmesan cream sauce with sun-dried tomatoes and fresh spinach, made effortlessly in a slow cooker.

Ingredients

Scale
  • 1 1/2 pounds chicken thighs
  • 3 ounces baby spinach
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 1/2 cup sliced sun-dried tomatoes (packed in oil)
  • 1/2 cup chicken stock
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 tablespoon oil from the jar of sun-dried tomatoes
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground pepper

Instructions

  1. Begin the preparation by adding 3 tablespoons of unsalted butter and 1 tablespoon of oil from the jar of sun-dried tomatoes into a saucepan. Allow the butter to melt, then stir in the minced garlic and sauté for about 20 seconds.
  2. Pour in 1/2 cup of chicken stock and 1 cup of heavy cream. Bring to a simmer and cook for approximately 8 minutes until it thickens.
  3. Stir in 1 cup of grated Parmesan cheese, letting it simmer for another 3-5 minutes until creamy. Remove from heat.
  4. Place the chicken thighs in the slow cooker and sprinkle with dried basil, oregano, parsley, salt, and ground pepper.
  5. Arrange the sliced sun-dried tomatoes over the chicken, then pour the prepared sauce over all ingredients.
  6. Cover the slow cooker and cook on high for 3 hours or low for 6 hours until the chicken is tender.
  7. Remove the chicken from the slow cooker and stir in the baby spinach into the sauce, allowing it to wilt.
  8. Return the chicken to the slow cooker and serve topped with the sauce and wilted spinach.

Notes

For a kick, add red pepper flakes to the sauce. Leftovers can be shredded for use in salads or pasta dishes.

Nutrition

Find it online: https://yummyfirst.com/slow-cooker-tuscan-chicken/