Slow Cooker Tuscan Chicken

Slow Cooker Tuscan Chicken
  • PREP TIME
    15 mins
  • COOK TIME
    4 hrs
  • TOTAL TIME
    4 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    151

Transport your taste buds to the heart of Tuscany with this effortless slow cooker sensation! Juicy chicken thighs mingle with sun-drenched tomatoes, briny olives, and a luscious cream sauce, creating a symphony of flavors that's both comforting and elegant. Perfect for busy weeknights or relaxed weekend gatherings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Cholesterol
    165 mg
  • Fiber
    2 g
  • Protein
    27 g
  • Saturated Fat
    13 g
  • Sodium
    727 mg
  • Fat
    30 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Spray the interior of the slow cooker with cooking spray, or use a plastic liner.

02

Step

Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.

03

Step

Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.

04

Step

Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.

05

Step

Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.

06

Step

Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.

07

Step

Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.

08

Step

Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.

09

Step

The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.

10

Step

Spoon sauce and spinach over the dish and serve warm.

For an even richer flavor, try searing the chicken thighs in a pan before adding them to the slow cooker.
If you don't have Castelvetrano olives on hand, Kalamata olives make a great substitute.
Serve with a generous drizzle of extra virgin olive oil and a sprinkle of fresh Parmesan cheese for an extra touch of indulgence.

Deangelo Stamm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 50 Ratings)
Total Reviews: (10)
  • Freddie Fisher

    I made this for a potluck, and it was a huge hit! Everyone asked for the recipe.

  • Abel Weissnat

    I used bone-in chicken thighs and increased the cooking time, and it was fall-off-the-bone tender!

  • Ari Hauck

    I was skeptical about the olives, but they really make the dish. I used Kalamata olives because that's what I had on hand, and it was delicious!

  • Peter Spinkapredovic

    I love how easy this is to throw together on a busy weeknight.

  • Ralph Rolfson

    I added some chopped artichoke hearts, and it was a great addition!

  • Zaria Macgyver

    I followed the recipe exactly and it came out perfect! Thank you for sharing!

  • Golda Schuster

    I doubled the recipe and it worked perfectly. Great for meal prepping!

  • Neal Beahan

    This recipe is amazing! So easy and flavorful. My family loved it!

  • Jaunita Jones

    This has become a regular in our dinner rotation!

  • Nichole Sipes

    The sauce is so creamy and delicious. I served it over pasta, and it was fantastic!

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