Description
This Tuscan Slow Cooker Chicken Thighs recipe features tender, juicy chicken thighs simmered in a creamy, flavorful sauce with sun-dried tomatoes, garlic, shallots, and fresh spinach. Perfectly seasoned with Italian herbs and finished with a touch of Parmesan cheese, this comforting dish is easy to prepare and ideal for a cozy family dinner.
Ingredients
Scale
Chicken and Sauté Base
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs (about 6 thighs)
- ½ cup chopped shallots
- 2 cloves garlic, minced
Slow Cooker Sauce
- 1 cup low sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped sun-dried tomatoes
- ⅓ cup heavy cream or coconut milk
- 1 tablespoon cornstarch
- 3 cups fresh spinach, chopped
Optional Garnish
- Grated Parmesan cheese, for serving
Instructions
- Brown the chicken: Heat the olive oil in a skillet over medium-high heat. When hot, add the chicken thighs, seasoning with a little salt and pepper. Brown on both sides, about 2-4 minutes per side. Transfer browned chicken to the slow cooker.
- Sauté shallots and garlic: Reduce heat to medium; add chopped shallots to the skillet and sauté, stirring constantly, for 1 minute. Add minced garlic and cook for an additional 30 seconds.
- Deglaze the pan: Pour the chicken broth into the skillet and cook for 1 minute, scraping up browned bits from the bottom. Remove from heat.
- Add sautéed mixture to slow cooker: Transfer the contents of the skillet into the slow cooker over the chicken.
- Season and add sun-dried tomatoes: Stir in Italian seasoning, salt, pepper, and chopped sun-dried tomatoes in the slow cooker.
- Slow cook the chicken: Cover and cook on high for 2 to 2.5 hours or on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165° F.
- Thicken the sauce: In a small bowl, whisk together the cream and cornstarch until smooth. Stir this mixture and the chopped spinach into the slow cooker. Cook for 5 to 10 minutes until the sauce thickens slightly and spinach wilts.
- Adjust seasoning and serve: Taste and add more salt and pepper if needed. Serve warm topped with grated Parmesan cheese if desired.
Notes
- You can substitute ½ cup chopped sweet yellow onion for the shallots.
- For more sauce, increase chicken broth to 1½ cups and heavy cream to ½ cup; also use 1½ teaspoons Italian seasoning, ½ teaspoon salt, and 3 cloves garlic.
- Coconut milk can be used instead of heavy cream to make this a dairy-free dish.
Nutrition
- Serving Size: 1 chicken thigh with sauce (approx. 1/6 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
