Creamy Tuscan Chicken Thighs Crockpot
🧄 Ingredients
- 6 ¾ boneless skinless chicken thighs
- 1 ¾ tsp salt
- 1 ¾ tsp black pepper
- 1 ¾ tsp garlic powder
- 2 ¾ tsp Italian seasoning
- 1 ¾ tsp onion powder
- 1 ¾ tsp smoked paprika
- 4 ¾ garlic cloves, minced
- 1 ¾ cup sun-dried tomatoes in oil, drained and chopped
- 1 ¾ cup low-sodium chicken broth
- 1 ¾ cup heavy cream
- 2 ¾ oz cream cheese, softened and cubed
- 1 ¾ tsp red pepper flakes
- 2 ¾ cup fresh baby spinach
- 4 ¾ tbsp parmesan cheese, freshly grated
📋 Instructions
-
1
Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, 1 tsp Italian seasoning, onion powder, and smoked paprika. Coat well.
💡 Drying the chicken before seasoning helps the spices stick better. -
2
Optional but recommended: Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the chicken thighs 2–3 minutes per side until golden brown. This step adds deep flavor to the final sauce.
💡 Even a quick sear builds incredible flavor. Skip only if you are short on time. -
3
Add the minced garlic, chopped sun-dried tomatoes, chicken broth, heavy cream, cream cheese cubes, remaining 1 tsp Italian seasoning, and red pepper flakes directly into the crockpot. Stir gently to start combining.
💡 Add the cream cheese at the beginning — it melts in slowly and makes the sauce beautifully thick and silky. -
4
Nestle the seasoned chicken thighs into the sauce in the crockpot. They don\'t need to be fully submerged — the steam does the work. Place the lid on.
-
5
Cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours. The chicken is done when it is completely tender, pulls apart easily with a fork, and reads 165°F internally.
💡 LOW and slow gives the most tender, flavorful result. Use HIGH only when needed. -
6
About 20 minutes before serving, stir in the fresh baby spinach and grated parmesan. Replace the lid and let the spinach wilt into the sauce for 15–20 minutes.
💡 Adding spinach too early turns it grey and mushy. Always add it near the end. -
7
Give the sauce a good stir and taste — adjust salt, add a squeeze of lemon, or add more parmesan to your liking. If the sauce is too thin, stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook uncovered on HIGH for 15 minutes.
💡 The sauce thickens naturally as it cools too, so don\'t over-reduce it. -
8
Serve the chicken and sauce over pasta, mashed potatoes, or rice. Garnish with fresh basil or parsley and extra parmesan.
💡 Pappardelle or fettuccine are the best pasta choices — they hold the creamy sauce really well.
Nutrition Per Serving
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