Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)

Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)

A rich and creamy slow-cooked dish packed with garlic, sun-dried tomatoes, spinach, and parmesan. This easy, keto-friendly, and low-carb meal is perfect for busy days.

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Course: Main Course

Cuisine: American / Italian-inspired

Keyword: Tuscan Garlic Chicken Thighs

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings:

Calories: 575kcal

Ingredients

6–8 skinless, bone-in chicken thighs
1 tbsp olive oil or butter
6 cloves garlic, minced
1 cup heavy cream
⅓ cup (80ml) chicken broth
¾ cup grated Parmesan cheese
1 tbsp Italian seasoning
1 tsp crushed red chili flakes (optional)
Sea salt & black pepper to taste
½ cup sun-dried tomatoes, chopped
2 cups spinach, chopped and packed

Instructions

Prepare the Sauce:
Heat olive oil or butter in a pan over medium heat. Add garlic and sauté for about a minute until fragrant. Pour in heavy cream and chicken broth, bring to a gentle simmer, then reduce heat and let it cook for 10 minutes until slightly thickened.
Season the Chicken:
Place chicken thighs in the Crock-Pot. Season with Italian seasoning, red chili flakes, salt, and pepper. Sprinkle chopped sun-dried tomatoes over the top.
Add Parmesan:
Lower the heat on the sauce and slowly whisk in parmesan cheese until smooth. Adjust seasoning if needed.
Slow Cook:
Pour the sauce evenly over the chicken. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the chicken is tender.
Add Spinach:
Once cooking is complete, remove the chicken and set aside. Turn the Crock-Pot to HIGH and stir in the spinach. Let it wilt for a few minutes.
Serve:
Return the chicken to the slow cooker and spoon the sauce, spinach, and sun-dried tomatoes over the top. Serve hot over zucchini noodles, cauliflower rice, pasta, or couscous for a hearty meal.

Notes

Cooking Time: 3-4 hours on HIGH or 6-8 hours on LOW

Nutrition

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