# Crockpot Tuscan Chicken with Spinach

Chicken thighs in a creamy garlic Parmesan sauce with sun-dried tomatoes and wilted spinach. About 446 calories and 44 g protein per serving.

 

 

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## Crockpot Tuscan Chicken with Spinach

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

Chicken thighs in a creamy garlic Parmesan sauce with sun-dried tomatoes and wilted spinach. About 446 calories and 44 g protein per serving.

### Ingredients

- 2 lb boneless skinless chicken thighs
- 1 cup low-sodium chicken broth
- 4 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon [Italian seasoning](/go/amazon/?p=B0D14XFZ8H)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cups fresh baby spinach
- 2 tablespoons chopped fresh basil, for garnish

### Directions

- Season the chicken thighs on both sides with the Italian seasoning, paprika, salt and pepper.
- Lay the chicken in the slow cooker in one layer.
- Scatter the garlic and sun-dried tomatoes over the top.
- Pour in the chicken broth around the meat, not over it, to keep the seasoning in place.
- Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken reaches 165°F and shreds easily.
- Stir in the cream and Parmesan, then cover and cook 15 minutes on HIGH until the sauce is smooth.
- Add the spinach by the handful and stir until it wilts, about 5 minutes.
- Taste and adjust the salt, since the Parmesan adds plenty.
- Serve over pasta, rice or mashed potatoes and finish with fresh basil.

 

### Notes

 

Use half-and-half for a lighter sauce, though it is thinner. If the sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in for 10 minutes. Keeps 3 to 4 days in the fridge. The spinach softens further on reheating, so add a fresh handful when you warm it.

 

  

## Why thighs suit this Tuscan chicken

 

Chicken thighs forgive long cooking. They stay tender where breasts can turn stringy, so this dish is hard to ruin. The sun-dried tomatoes season the broth while the garlic mellows.

 

Pouring broth around the meat instead of over it keeps the seasoning where you put it.

 

## Swaps and a thing to skip

 

Kale can stand in for spinach, but give it extra time to soften. A little Dijon stirred into the cream adds tang. Do not use fat-free dairy. The sauce will not thicken and may look curdled.

 

## Serving and storing

 

Serve it over buttered noodles or crusty bread so none of the sauce is wasted. A simple green salad finishes the plate.

 

Store the chicken and sauce together in a sealed container. Reheat gently over low heat to keep the cream smooth.

 

## Thickening and finishing

 

If the sauce looks thin, a cornstarch slurry fixes it in minutes, as the card notes. Wait until the spinach has wilted before judging the thickness, since it adds a bit of water. Fresh basil on top gives a clean, green note against the cream.