This Slow Cooker Tuscan Chicken is a rich, comforting dish that combines tender chicken with classic Italian flavors. The chicken simmers slowly in a creamy, garlicky sauce with sun-dried tomatoes and spinach, producing a restaurant-quality meal with minimal effort.
Why You’ll Love This
This recipe is both simple and impressive. It’s a convenient weeknight dinner that also works well for guests because the slow cooker does most of the work while you relax.
- Simplicity – Prep only takes a few minutes. Combine the ingredients, set the slow cooker, and let it do the rest.
- Tender and Juicy – Slow cooking keeps the chicken moist and succulent so each bite is melt-in-your-mouth tender.
- Rich Flavor – Sun-dried tomatoes, garlic, Italian herbs, and Pecorino (or Parmesan) create a deeply savory, slightly sweet and tangy sauce.
- Versatile – This dish is suitable for low-carb or keto diets if served without pasta; it’s also a crowd-pleaser for mixed-diet groups.
Key Ingredients
The flavor balance comes from a few simple ingredients: creamy dairy, savory cheese, an aromatic fat for sautéing garlic, leafy greens for freshness, and sun-dried tomatoes for a concentrated sweetness. Together they create a luscious Tuscan-style sauce that pairs perfectly with chicken thighs.
- Chicken Thighs – Boneless, skinless thighs keep the meat moist and forgiving during long cooking times.
- Seasonings and Sauce – Garlic, unsalted butter, oil from sun-dried tomatoes, chicken stock, heavy cream, Pecorino Romano or Parmesan, Italian seasoning, salt, and pepper.
- Vegetables – Fresh baby spinach for color and texture, and chopped sun-dried tomatoes for sweetness and depth.
How to Make Slow Cooker Tuscan Chicken
- Place the chicken thighs in the slow cooker and season with Italian seasoning, kosher salt, and black pepper. Scatter the chopped sun-dried tomatoes over the chicken.
- Heat one tablespoon of the oil from the sun-dried tomatoes together with one tablespoon of butter in a small saucepan over medium heat. Add minced garlic and sauté about 60 seconds until fragrant, then stir in the chicken stock and heavy cream. Bring to a gentle simmer, reduce heat, and simmer 8–10 minutes so the sauce slightly thickens. Remove from heat and whisk in grated Pecorino Romano a little at a time until smooth. Taste and adjust seasoning.
- Pour the warm cream sauce over the chicken in the slow cooker. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and reaches a safe internal temperature.
- When the chicken is cooked, transfer the pieces to a platter and set the slow cooker to high. Add the fresh spinach to the sauce and stir until it wilts. Return the chicken to the slow cooker or spoon the spinach cream sauce over the chicken before serving. Garnish with chopped parsley or basil if desired.
Serve the dish immediately, garnished with fresh herbs for brightness. It pairs beautifully with many sides.
Serving Suggestions
This Tuscan chicken is versatile. Serve it over short pasta such as rigatoni, penne, or fusilli so the sauce clings to the noodles. It’s also excellent on rice, mashed potatoes, or creamy polenta. For a lighter or low-carb option, serve over zucchini noodles or cauliflower rice. A crisp green salad and crusty bread round out the meal if desired.
Tips
- Use a digital thermometer to ensure the chicken is cooked through; thighs are typically done around 175°F (79°C) when fully tender.
- Baby spinach can be added whole for texture or chopped if you prefer smaller pieces in the sauce.
- Substitutes: half-and-half or full-fat coconut milk can replace heavy cream, but the sauce will be thinner and the flavor slightly different.
- If using chicken breasts, reduce the cooking time since they dry out more easily: approximately 2–3 hours on high or 5 hours on low.
- For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the sauce about 10 minutes before serving. Cook until the sauce thickens.
FAQs
Yes. If using frozen or canned spinach, be sure to drain and squeeze out as much excess liquid as possible before adding it to the sauce. Frozen spinach that has been thawed and drained works best.
Store cooled leftovers in an airtight container in the refrigerator for up to four days.
Yes. Freeze portions in a freezer-safe container or resealable bag for up to three months. Reheat gently on the stovetop for best texture and flavor.
More Slow Cooker Protein Recipes
Spicy Shredded Slow Cooker Mexican Chicken
Slow Cooker Roasted Chicken
Slow Cooker Corned Beef
Slow Cooker Tuscan Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 1/2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp oil from sun-dried tomatoes
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 cup grated Pecorino Romano (or Parmesan)
- 3 oz fresh baby spinach (about 2 cups, destemmed)
Instructions
- Place the chicken thighs in the slow cooker and season with Italian seasoning, kosher salt, and black pepper. Sprinkle the chopped sun-dried tomatoes over the chicken.
- In a small saucepan, heat the sun-dried tomato oil and butter over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant.
- Add the chicken stock and heavy cream to the saucepan. Bring to a gentle simmer, reduce the heat, and simmer for 8–10 minutes until the sauce slightly thickens. Remove from the heat and whisk in the grated Pecorino Romano a quarter cup at a time until smooth. Adjust seasoning to taste.
- Pour the sauce carefully over the chicken in the slow cooker.
- Cook on high for 3–4 hours or on low for 6–7 hours, until chicken is tender.
- When the chicken is done, transfer it to a platter and set the slow cooker to high. Add the spinach to the sauce and stir until wilted. Spoon the sauce over the chicken or return the chicken to the slow cooker to coat.
Notes
Serve over your favorite short pasta, rice, mashed potatoes, or zucchini noodles.
Substitute chicken breasts if needed, but reduce cooking time to avoid drying them out: 2–3 hours on high or 5 hours on low.
To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the sauce about 10 minutes before serving. Cook until thickened.
Storage: Refrigerate cooled leftovers in an airtight container up to 4 days, or freeze up to 3 months.