Description
This Slow Cooker Tuscan Chicken Thighs recipe features tender, juicy bone-in chicken thighs cooked in a creamy, garlicky sauce with sun-dried tomatoes and fresh spinach. The dish is rich and comforting with classic Italian flavors, perfect for an easy, hands-off dinner that requires minimal prep and maximum taste.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs (about 2-2.5 lbs)
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
Liquids and Finishing
- 1 cup chicken broth
- 1 cup heavy cream
- Optional: 1/4 cup grated Parmesan cheese for serving
Instructions
- Season the Chicken: Generously season the chicken thighs on all sides with salt, black pepper, and Italian seasoning. Massage the herbs into the skin so the flavors penetrate the meat well.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken thighs skin side down and then the other side until golden brown, about 2-3 minutes per side. This step is optional but adds rich flavor and a crispy texture to the skin.
- Prepare the Slow Cooker: Transfer the browned chicken thighs to the slow cooker. Add the minced garlic, sliced onions, and chopped sun-dried tomatoes evenly over the chicken.
- Add Broth: Pour in 1 cup of chicken broth just enough to cover the bottom of the slow cooker. This creates steam that keeps the chicken moist during cooking.
- Cook Low and Slow: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it registers 165°F (74°C) internally and is tender.
- Finish with Cream and Spinach: About 30 minutes before serving, stir in the heavy cream and fresh spinach. The heat from the slow cooker will gently wilt the spinach and create a luscious creamy sauce.
- Serve: Optionally sprinkle with grated Parmesan cheese before serving for added flavor.
Notes
- For extra crispy skin, brown the chicken thighs in a hot pan before slow cooking.
- You can substitute heavy cream with coconut cream for a dairy-free variation.
- Use bone-in skin-on thighs for best flavor and juiciness.
- If using frozen chicken thighs, cook on low for 8-10 hours to ensure doneness.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
- The recipe pairs well with crusty bread or a side of mashed potatoes to soak up the sauce.
