Crock-Pot Tuscan Chicken Thighs
Enjoy a taste of Italy with these easy and delicious Crock-Pot Tuscan Chicken Thighs cooked in a rich creamy sauce with tomatoes and spinach.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in, skin-on recommended for maximum flavor.
- 2 cups cherry tomatoes
- 1 cup spinach
- ½ cup heavy cream For a lighter version, use half and half.
- ½ cup grated Parmesan cheese Can substitute with goat cheese or feta.
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon Olive oil For searing the chicken.
Instructions
Preparation
- Gather all your ingredients and equipment including a skillet and a Crock-Pot.
- Thaw chicken thighs and bring to room temperature.
Searing the Chicken
- Heat a drizzle of olive oil in a skillet over medium heat.
- Sear the chicken thighs for about 5 minutes on each side until golden-brown.
- Avoid overcrowding the skillet for best results.
Cooking in the Crock-Pot
- Transfer the seared chicken thighs to the Crock-Pot.
- Layer cherry tomatoes, spinach, and minced garlic over the chicken.
- Sprinkle Italian seasoning, salt, and pepper over the top.
- Pour heavy cream and sprinkle Parmesan cheese evenly over the mixture.
- Cover the Crock-Pot and set to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Finishing Touches
- Once cooking time is up, gently stir the mixture and adjust seasoning as necessary.
- If a thicker sauce is desired, cook on high for an additional 15-30 minutes.
Serving
- Serve over cooked pasta, rice, or with crusty bread.
- Garnish with fresh herbs and additional grated Parmesan if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For variations, consider adding bell peppers, zucchini, or artichokes. If you enjoy some heat, add a pinch of red pepper flakes. Experiment with different cheeses to suit your taste. Store leftovers for 3-4 days in the fridge or up to 3 months in the freezer.