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.
Crockpot Tuscan Chicken with Spinach
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursChicken 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
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.
Crockpot Tuscan Chicken with Spinach at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, low-sodium chicken broth, garlic cloves, sun-dried tomatoes
Tips for Crockpot Tuscan Chicken with Spinach
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.
Crockpot Tuscan Chicken with Spinach FAQ
How long does Crockpot Tuscan Chicken with Spinach take?
Crockpot Tuscan Chicken with Spinach takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Tuscan Chicken with Spinach serve?
This recipe makes 6 servings.
What do I need to make Crockpot Tuscan Chicken with Spinach?
12 ingredients, led by boneless skinless chicken thighs, low-sodium chicken broth, garlic cloves, sun-dried tomatoes. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
