Your family is going to love the rich & creamy flavors in this delicious Crock-Pot Tuscan Chicken Thighs recipe. Keto diet & Weight Watchers friendly too!
Slow Cooker Tuscan Chicken Thighs
Transport yourself with your taste buds to Tuscany Italy with the amazing flavors in this chicken thigh recipe.
Baby spinach, sun dried tomatoes and Italian seasonings create the base for the boneless skinless chicken thighs in this recipe.
Then, near the end of cooking some cream and cornstarch (xanthan gum if you are on a Keto diet) are added to create a rich and creamy sauce.
Serve the chicken and sauce with a side of your favorite steamed vegetables and maybe some rice or pasta for a dinner that will really impress your family, friends or dinner guests!
Equipment Needed For Crock-Pot Tuscan Chicken Thighs Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Large Skillet
- Tongs
- Liquid Measuring Cup
- Dry Measuring Cups And Spoons
- Knife
- Cutting Board
- Instant Read Meat Thermometer
- Small Mixing Bowl
- Whisk
Common Questions:
Can I Use Boneless Skinless Chicken Breasts Instead Of Thighs?
If you don’t want to use boneless skinless chicken thighs in this recipe but want to use chicken breasts instead you can easily substitute them. Because chicken breasts tend to cook a little faster and can dry out if over cooked I suggest that you reduce the cooking time by 1 hour regardless if you are cooking this recipe on HIGH heat or LOW heat. Then, check the internal temperature of the chicken meat with a meat thermometer and then cooking longer only if the chicken is not the proper temperature (165° F Or 74° C). The cooking time will vary depending on your individual slow cooker.
Can I Add Other Things To This Chicken Recipe?
This recipe would be fantastic with the addition of cooked and chopped bacon or pancetta as well as sliced mushrooms. You can also sprinkle some grated Parmesan cheese on top before serving.
Can I Use Something Else Besides Heavy Whipping Cream?
To lighten this dish up a little bit you can use fat-free half and half, regular half and half or even whole milk. However the sauce won’t be quite as creamy.
More Fantastic Slow Cooker Chicken Thigh Recipes!
- Crock-Pot Maple Dijon Chicken
- Slow Cooker Teriyaki Chicken
- Crock-Pot Easy Chicken and Stuffing + Video
- Slow Cooker Chicken Potato Bake
- Crock-Pot Sweet N Sour Chicken
Recipe Collections:
| Chicken Crock-Pot Recipes | Chicken Thigh Slow Cooker Recipes |
| Italian Slow Cooker Recipes | Spinach Crock-Pot Recipes |
| Creamy Crock-Pot Recipes | 6 Quart Slow Cooker Recipes |
| Rating |
Rate this recipe!
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| Servings | 6Servings |
| Prep Time | 15Minutes |
| Cook Time | 2.5 - 5.5Hours |
- 1 Tablespoon Extra Virgin Olive Oil
- 1.5 Pounds Boneless Skinless Chicken Thighs About 6 Thighs *See Note
- 1/2 Cup Diced Yellow Onion
- 2 Cloves Garlic Minced
- 1 Cup Low-Sodium Chicken Broth Store-Bought Or Homemade Chicken Broth
- 1 Teaspoon Dried Italian Seasoning
- 1/4 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Cup Sun Dried Tomatoes **See Note
- 1/3 Cup Heavy Whipping Cream
- 1 Tablespoon Cornstarch ***See Note
- 2 Cups Fresh Baby Spinach Chopped
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Ingredients
Servings: Servings
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- Heat the olive oil in a large skillet on the stove-top over medium-high heat. When the pan is hot, add the chicken thighs. Brown chicken thighs on both sides, 2 to 4 minutes per side.
- Using tongs, transfer the chicken to a 6 quart or larger slow cooker.
- Place pan back on stove-top and reduce the heat to medium. Add the diced onion to the pan. Saute the onions, stirring constantly, for 1 minute. Add the garlic and saute for an additional 30 seconds.
- Pour the chicken broth into the hot pan and cook for 1 minute, gently scraping up any browned bits from the bottom of the pan. Turn off heat and pour contents from the pan into the slow cooker.
- Add the Italian seasoning, salt, pepper and sun dried tomatoes to the slow cooker.
- Cover and cook on HIGH for 2 to 2.5 hours or on LOW for 4 to 5 hours or until the chicken registers 165° F (74° C) on an instant read meat thermometer.
- In a small bowl, whisk together the cream and cornstarch (or xanthan gum if using for a Ketogenic diet) to create a thickening slurry. Stir the slurry into the slow cooker, add the spinach.
- Recover the slow cooker and cook for 5 to 10 minutes or until the sauce slightly thickens.
- Serve and enjoy!
*You can substitute boneless skinless chicken breasts in this recipe instead of chicken thighs. The cooking time may be a little shorter depending on your slow cooker. I suggest cooking the recipe for 1 hour shorter than directed depending on if you are cooking the chicken on HIGH or LOW, checking the temperature of the chicken and cooking longer only if needed. Chicken breasts tend to cook faster than thighs depending on their thickness and can dry out if over cooked. **In this recipe you want to look for a package of sun dried tomatoes that are just the dried tomatoes. You don't want to use the sun dried tomatoes that come in jars that are packed in water or oil. ***If you are on a Keto Diet then you will want to skip the cornstarch in this recipe as cornstarch is not Keto friendly. You can either omit the cornstarch altogether or replace it with about 1 teaspoon of xanthan gum as a keto friendly thickener.
I made this recipe today. It was so good. I cooked it on high in my crockpot for 2 1/2 hours. We’ll add it to our recipe rotation. I think I might add some hearty red wine and some mushrooms next time, but it works well “as is.”
So glad you enjoyed the recipe Phyllis!
After the chicken is done do you remove it from the crockpot before you mix the slurry up? heat the gravy and put the chicken back in?
You can do it that way if you’d like to. When I made it, I mixed the slurry up and then just gently stirred it in around the chicken and it came out fine. Whatever works best for you! Enjoy!