If you’re anything like me, you love meals that almost make themselves—and that’s exactly why I’m so excited to share this Slow Cooker Tuscan Chicken Thighs Recipe with you. It’s one of those dishes that feels fancy but requires hardly any hands-on time, making weeknight dinners (or lazy weekend lunches) a total breeze. Imagine tender, juicy chicken thighs swimming in a luscious sauce of sun-dried tomatoes, creamy spinach, and Italian herbs—all slow-cooked to perfection. Trust me, once you try this, it’ll quickly become a family favorite.
Why You’ll Love This Recipe
- Set it and forget it: The slow cooker does the magic while you relax or tackle other things.
- Rich, comforting flavors: Creamy, tangy, and savory notes create a restaurant-quality dish at home.
- Perfectly tender chicken: Slow cooking makes even budget-friendly chicken thighs fall-off-the-bone delicious.
- Flexible and customizable: Easily swap ingredients to suit your taste or dietary needs.
Ingredients You’ll Need
You don’t need a ton of fancy ingredients to pull off this Slow Cooker Tuscan Chicken Thighs Recipe. The beauty is how the few simple components blend together to create layers of flavor. When you shop, look for good-quality chicken thighs, sun-dried tomatoes packed in oil for extra richness, and fresh spinach for that vibrant green finish.
- Olive oil: Helps brown the chicken and adds that classic Mediterranean touch.
- Boneless, skinless chicken thighs: They stay juicy and tender during slow cooking—trust me, they beat chicken breasts hands down here.
- Shallots: Their mild, sweet onion flavor really elevates the sauce without overpowering it.
- Garlic: The secret to mouthwatering depth in almost every savory recipe.
- Low sodium chicken broth: Adds moisture and flavor while keeping saltiness in check.
- Dried Italian seasoning: A blend of herbs like oregano, basil, and thyme that brings the Tuscan vibe home.
- Salt and pepper: Simple seasonings that bring everything to life.
- Sun-dried tomatoes: They pack a punch of tangy sweetness—look for ones that aren’t too dry for best sauce texture.
- Heavy cream (or coconut milk): Creates a luscious, creamy sauce—coconut milk works great if you want to keep it dairy-free.
- Cornstarch: Thicken things up nicely without adding a weird texture.
- Fresh spinach: Added at the end for color, nutrients, and a tender green pop.
- Grated Parmesan cheese (optional): The finishing touch if you want a little savory, salty sprinkle to tie it all together.
Variations
I love how this Slow Cooker Tuscan Chicken Thighs Recipe easily adapts to whatever you have on hand or your dietary preferences. Feel free to make it your own—after all, some of the best meals are personal twists on classic dishes!
- Dairy-Free Version: Swap heavy cream for coconut milk, and you’ve got a creamy sauce without any dairy—my family goes crazy for this tropical hint added to the Tuscan flavors.
- More Sauce, Please: If you’re all about sauce (like me!), increase the chicken broth to 1 1/2 cups and heavy cream to 1/2 cup—perfect for spooning over pasta or crusty bread.
- Bonus Veggies: Try adding mushrooms or bell peppers along with the spinach at the end for extra veggies and texture.
- Onion Swap: No shallots? No problem—half a cup of finely chopped sweet yellow onion works beautifully as a substitute.
How to Make Slow Cooker Tuscan Chicken Thighs Recipe
Step 1: Brown the Chicken for Maximum Flavor
First things first, heat that olive oil in a skillet over medium-high heat until it’s shimmering. This little step really amps up the flavor—you want to get a nice golden-brown crust on your chicken thighs, about 2 to 4 minutes per side. Don’t rush this part; that golden fond that forms in the pan is pure magic later when you make the sauce. Once browned, transfer the chicken to your slow cooker, seasoning lightly with salt and pepper.
Step 2: Sauté Shallots and Garlic
Reduce your pan to medium heat, toss in the chopped shallots, and sauté for about one minute until fragrant and soft. Then stir in the minced garlic for just 30 seconds—remember, garlic can burn quickly and get bitter, so keep a close eye. This step busts out those mellow oniony and garlicky flavors that build the base of your sauce.
Step 3: Deglaze and Transfer to Slow Cooker
Pour in the chicken broth, using your spoon or spatula to scrape up all those tasty browned bits stuck to the bottom of the pan. That’s where so much flavor hides! Let it cook for about a minute just to meld the flavors, then turn off the heat and pour this mixture over your chicken in the slow cooker.
Step 4: Add Seasonings and Cook Low and Slow
Sprinkle in the dried Italian seasoning, sun-dried tomatoes, and a little more salt and pepper. Cover your slow cooker and set it to low for about 4 to 5 hours (or high for 2 to 2 1/2 hours) until the chicken reaches that perfect 165° F internal temperature and is ultra tender.
Step 5: Finish with Cream, Cornstarch, and Spinach
Whisk together the heavy cream and cornstarch until smooth, then stir this into the slow cooker along with the chopped spinach. Cook for an additional 5 to 10 minutes, just until the sauce thickens slightly and the spinach wilts perfectly. Taste and adjust seasoning as needed.
I always recommend serving this with a generous sprinkle of freshly grated Parmesan cheese—it’s the perfect final layer of savory goodness.
Pro Tips for Making Slow Cooker Tuscan Chicken Thighs Recipe
- Don’t Skip Browning: I used to skip this step for speed, but browning adds so much flavor and depth you can’t get from slow cooking alone.
- Use Fresh Spinach Last: Add your spinach at the very end to keep it tender and vibrant—not mushy and dull.
- Check Chicken Temperature: Slow cookers vary, so always check that chicken is fully cooked (165°F) to stay safe and juicy.
- Adjust Sauce Thickness: If sauce is too thin after slow cooking, stirring in a cornstarch slurry and cooking a bit more works wonders.
How to Serve Slow Cooker Tuscan Chicken Thighs Recipe
Garnishes
For me, the perfect finishing touch is a sprinkle of freshly grated Parmesan cheese—it adds that salty, nutty vibe that makes this dish sing. Sometimes, I also scatter fresh chopped basil or parsley on top for a burst of color and fresh herbiness. If you’re feeling fancy, a drizzle of good-quality olive oil or a few cracked red pepper flakes give a nice little kick.
Side Dishes
This dish goes beautifully with simple sides like creamy mashed potatoes, garlic roasted potatoes, or even a bed of cooked polenta to soak up all that luscious sauce. When I want a lighter option, steamed green beans or a crisp Caesar salad balance those creamy richness notes perfectly.
Creative Ways to Present
For special occasions, I love plating the chicken thighs atop a nest of angel hair pasta or creamy risotto, drizzling extra sauce over the top, and garnishing with edible flowers or microgreens. Family dinners become extra festive when served alongside rustic artisan bread and a glass of chilled white wine.
Make Ahead and Storage
Storing Leftovers
I usually cool any leftovers to room temperature and store them in an airtight container in the fridge. They keep well for up to 3 days. When I reheat, I add a splash of broth or cream to loosen the sauce and warm gently so it doesn’t dry out.
Freezing
This recipe freezes beautifully for up to 3 months. I portion it out into freezer-safe containers, leaving out the spinach and cream if possible (add those fresh when reheating). When you’re ready, thaw overnight in the fridge and finish on the stovetop or slow cooker.
Reheating
To reheat, I prefer warming slowly on the stovetop over low heat. This helps preserve the tenderness of the chicken and keeps the sauce rich and creamy. Adding a splash of broth or cream at this stage helps revive the sauce’s silky texture.
FAQs
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Can I use bone-in chicken thighs for this recipe?
Absolutely! Bone-in thighs work well and add extra flavor, but they might require a bit more cooking time—aim for about 30 minutes longer on low to ensure they’re fully cooked and tender.
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Is it okay to skip browning the chicken?
You technically can, but I don’t recommend it. Browning locks in flavor and gives the final dish a richer taste and beautiful color. It only takes a few extra minutes and really pays off.
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Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to brown the chicken first, then pressure cook on high for about 10 minutes, followed by a quick release. Add the cream and spinach after cooking, then use the sauté mode to thicken the sauce.
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How do I make this recipe dairy-free?
Simply swap out the heavy cream for full-fat coconut milk and skip the Parmesan cheese garnish or use a dairy-free alternative. This change keeps the sauce creamy without dairy.
Final Thoughts
This Slow Cooker Tuscan Chicken Thighs Recipe is genuinely one of those meals I return to again and again because it’s just so satisfying and effortless. I hope you find it as comforting and flavorful as my family does. Give it a try—you’ll love how it fills your kitchen with amazing aromas and your dinner plate with deliciousness at the end of a busy day. Once you taste those tender chicken thighs swimming in creamy Tuscan goodness, you’ll know exactly why this recipe stole my heart.
Print
Slow Cooker Tuscan Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Tuscan Slow Cooker Chicken Thighs recipe offers tender, flavorful chicken simmered in a creamy sauce with sun-dried tomatoes, spinach, and Italian herbs. Perfect for an easy, comforting meal, this recipe uses the slow cooker for effortless preparation and rich taste.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs (about 6 thighs)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt (divided)
- ¼ teaspoon pepper (divided)
Vegetables and Aromatics
- ½ cup chopped shallots (or ½ cup chopped sweet yellow onion as substitute)
- 2 cloves garlic, minced (or 3 cloves garlic for extra flavor)
- ½ cup chopped sun-dried tomatoes
- 3 cups fresh spinach, chopped
Liquids and Thickener
- 1 cup low sodium chicken broth (or 1 ½ cups for more sauce)
- ⅓ cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon cornstarch
Optional Toppings
- Grated Parmesan cheese, for serving
Instructions
- Brown the Chicken: Heat olive oil in a skillet over medium-high heat. When hot, add the chicken thighs seasoned with salt and pepper. Brown on each side for 2-4 minutes until golden. Transfer the browned chicken to the slow cooker.
- Sauté Aromatics: Reduce heat to medium, add chopped shallots to the skillet and sauté, stirring constantly, for 1 minute. Add minced garlic and continue to sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour chicken broth into the hot skillet and cook for 1 minute, scraping up browned bits from the bottom. This adds deep flavor. Turn off the heat.
- Add to Slow Cooker: Transfer the contents of the skillet to the slow cooker with the chicken thighs.
- Season and Add Tomatoes: Add dried Italian seasoning, remaining salt and pepper, and chopped sun-dried tomatoes into the slow cooker with the chicken.
- Cook in Slow Cooker: Cover the slow cooker 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 heavy cream and cornstarch. Stir the mixture and chopped spinach into the slow cooker. Let cook for another 5 to 10 minutes until the sauce thickens slightly and spinach is wilted.
- Final Seasoning and Serve: Taste the sauce and add extra salt and pepper if needed. Serve the chicken topped with grated Parmesan cheese if desired.
Notes
- You can substitute ½ cup chopped sweet yellow onion for the shallots if preferred.
- For more sauce, increase chicken broth to 1 ½ cups and heavy cream to ½ cup. Adjust Italian seasoning to 1 ½ teaspoons, salt to ½ teaspoon, and garlic to 3 cloves.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Chicken thighs should be cooked to an internal temperature of 165°F for safety and juiciness.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
