Creamy Tuscan Slow Cooker Chicken

Creamy Tuscan Slow Cooker Chicken with sun-dried tomatoes, baby spinach and parmesan cheese is the ultimate winter comfort food. Serve with pasta for a simple meal the whole family will love. 

This post is sponsored by Russell Hobbs.

Creamy Tuscan Slow Cooker Chicken with sun-dried tomatoes, baby spinach and parmesan cheese is the ultimate winter comfort food. Serve with pasta for a simple meal the whole family will love. #creamy #tuscan #slowcooker #crockpot #chicken #dinner #family #recipe #meal 

When it comes to winter comfort food, you simply cant beat a slow cooked meal. Whether you’re looking for a healthy chicken noodle soup, a one-pot roast beef, Friday night ‘fakeaway’ burgers or an easy midweek beef stroganoff, I’ve got your slow cooker recipes sorted!

Which brings me to this BRAND NEW and SUPER DELICIOUS recipe… Creamy Tuscan Slow Cooker Chicken. It’s so simple to make, is 100% kid-approved and makes the perfect family dinner!

Trust me, you’re going to LOVE it!

A bowl of pasta topped with creamy paprika chicken and parmesan.

Ingredients For Creamy Slow Cooker Chicken 

This simple one-pot slow cooker dinner is a family favourite in our house! Serve with pasta, rice or mashed potato with a side of steamed vegetables for an easy midweek dinner that takes just 15 minutes prepare!

To make my Creamy Tuscan Slow Cooker Chicken, you’ll need:

*Please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.

  • chicken thighs – I recommend using approximately 700g of skinless chicken thighs to serve 4-6 people (4 large serves or 6 small serves). You can increase the amount of chicken up to 1kg if you like. You can also substitute the chicken thighs for skinless chicken breasts if you prefer. 
  • salt and pepper – to season the chicken.
  • paprika – I recommend using ground paprika (also known as sweet ground paprika). Avoid using smoked paprika as it has quite a strong flavour (and isn’t very popular with kids!). 
  • onion powder – this gives the chicken a delicious flavour. You can use ground onion powder or onion flakes. 
  • olive oil – to sear the chicken. Alternatively, if you don’t have olive oil, you can substitute with vegetable oil.
  • garlic – I generally use store-bought minced garlic (that you buy in a jar). Alternatively, you can use fresh garlic cloves that have been minced.
  • sun-dried tomatoes – sun-dried tomatoes can be bought pre-packaged in plastic containers or jars from the supermarket. Alternatively, you can buy a container of sun-dried tomatoes from the deli section of any supermarket. Sun-dried or semi-dried tomatoes are both fine to use in this recipe.
  • dijon mustard – this gives the creamy sauce the most delicious flavour!
  • chicken stock liquid – you can buy chicken stock liquid from the supermarket or make your own using powdered chicken stock mixed with water. 
  • cream – I recommend using cooking cream or thickened cream for this recipe. 
  • baby spinach leaves – this recipe uses 3 cups of baby spinach leaves which might seem like a lot when you add them to the slow cooker, but they’ll magically wilt down to almost nothing! 
  • parmesan cheese – I recommend using grated parmesan cheese (the little thin ‘sticks’ of parmesan cheese) that can be purchased in packets from the supermarket. 

The ingredients for a creamy chicken dish with sun-dried tomatoes and spinach.

How To Make Creamy Tuscan Slow Cooker Chicken

My super creamy and delicious slow cooker chicken couldn’t be easier to make!

*Please scroll to the recipe card at the bottom for the full detailed method

Step 1: Season the chicken

Season the chicken with salt, pepper, ground paprika and onion powder.

Onion powder and paprika with chicken thighs in a bowl.

Paprika coated chicken in a bowl.

Step 2: Sear the chicken

Sear the chicken on the stove-top for 3-4 minutes on either side (or until golden). If you have a slow cooker with searing capability, then you can simply remove the inner pot and place it directly onto the stove-top. 

If your slow cooker is unable to sear, you can use a frying pan on the stove-top instead.

A crock pot bowl on the stove-top.

Paprika chicken on the stove-top being seared.

Step 3: Add the sun-dried tomatoes and garlic

Stir through the sun-dried tomatoes and garlic until fragrant.

Garlic and sun-dried tomato being added to seared paprika chicken.

Chicken being seared on the stove-top in a slow cooker pot.

Step 4: Add the chicken stock liquid and dijon

If using a searing slow cooker, you can simply place the slow cooker pot back into your slow cooker. Otherwise, place the chicken and sun-dried tomato mixture from your frying pan into your slow cooker.

Add the chicken stock liquid and dijon mustard and stir gently (see my tips below).

 

Step 5: Cook for 6 hours on LOW or 3-4 hours on HIGH

Avoid opening the lid during the cooking time as the heat will escape. Don’t worry if the sun-dried tomatoes darken during cooking – this is totally fine!

A slow cooker with a timer.

Seared paprika chicken in a slow cooker.

Step 6: Stir through the cream

Gently stir through the cream (the chicken will be deliciously fall-apart soft at this stage!). Cook for a further 15 minutes.

A creamy chicken, paprika and sundried tomato dish in a crockpot.

Step 7: Add the baby spinach and parmesan cheese

Allow to cook for a further 1 minute or until the baby spinach has wilted and the parmesan cheese has melted. 

Parmesan cheese and spinach being added to a slow cooker.

Step 8: Serve

Serve the creamy chicken with pasta (my favourite option!), rice or mashed potato and a side of vegetables. Pour the extra creamy sauce over your pasta… it’s SO good!

A slow cooker filled with creamy chicken, sundried tomatoes and spinach.

Searing Meat Before Slow Cooking

Many recipes recommend searing meat before slow cooking.

This is why…

  • searing meat adds an incredible amount of flavour to the dish
  • it caramelises the surface of the meat, giving it a beautiful texture and flavour
  • searing the meat locks in the moisture and keeps it super tender when slow cooking

Parmesan cheese over a bowl of creamy chicken pasta.

2 Ways To Sear Meat Before Slow Cooking:

Option 1 – A frying pan on a stove-top

For years this was my go-to option as I had an ‘old-school’ slow cooker that I’d bought in my first year of uni and it was literally the heaviest and most ancient thing everrrrr!

When searing using a frying pan, it’s important to turn the heat up to medium-high and cook quickly on either side.

 

Option 2 – A slow cooker with searing capability

Many of the new slow cookers on the market (including the Russell Hobbs 6L Searing Slow Cooker that I use) have searing capabilities. This means that you can remove the inner non-stick ceramic pot from the slow cooker and place it directly onto the stove-top to sear (hellloooooo no extra dishes!).

A fork in a bowl of creamy paprika chicken pasta.

Recipe Tips & FAQ

Is it important to sear the chicken first?

Yes! Searing the chicken takes this recipe to a whole new level! This step caramelises the outside of the chicken, locks in the moisture and adds the most delicious flavour to the dish.

How does a searing slow cooker work?

A searing slow cooker doesn’t have a searing function as such. Instead, the inner pot can simply be removed from the slow cooker and placed directly onto a stove-top to sear (saving you dishes and effort… yay!!!). 

Can I use chicken breasts instead of chicken thighs in this recipe?

Absolutely! I find chicken thighs to be a more tender ‘fall-apart’ cut of meat, but chicken breasts work just as well in this recipe. 

Do I need to thicken the sauce?

In many of my other slow cooker recipes, I thicken the sauce at the very end of cooking using a mixture of cornflour that’s been dissolved in water. However, the sauce in this dish does not need to be thickened as only 1 cup of chicken stock liquid is used to begin with. The cream is then added to create a smooth sauce that can be poured over your chicken and pasta, rice or mashed potato.

How do I store this recipe?

Once the cooking time has finished, it’s important to place any leftovers into an airtight container and into the fridge immediately. Do not place the slow cooker pot into the fridge as it retains the heat and won’t cool the chicken quickly enough. 

Consume any leftovers within 1 day or freeze for up to 1 month. 

Spinach, sun-dried tomato and chicken pasta.

I use the Russell Hobbs 6L Searing Slow Cooker which has a removable non-stick ceramic pot that can be used for searing on the stove-top (super handy and reduces the number of dishes used!) The pot size is massive and feeds up to 8 people making it perfect for large families or stocking up the freezer. Its high, low and auto heat settings are combined with a digitally controlled timer… so you can set and forget! It retails for $89.95.

You can find out more about the Russell Hobbs 6 litre Searing Slow Cooker here. 

 

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Creamy Tuscan Slow Cooker Chicken with sun-dried tomatoes, baby spinach and parmesan cheese is the ultimate winter comfort food. Serve with pasta for a simple meal the whole family will love. #creamy #tuscan #slowcooker #crockpot #chicken #dinner #family #recipe #meal 

Creamy Tuscan Slow Cooker Chicken

Creamy Tuscan Slow Cooker Chicken with sun-dried tomatoes, baby spinach and parmesan cheese is the ultimate winter comfort food. Serve with pasta for a simple meal the whole family will love. 
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: slow cooker creamy chicken, tuscan chicken
Prep Time: 15 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 30 minutes
Servings: 4 serves
Calories: 606kcal

Ingredients

For the chicken

  • 700 g chicken thighs skin removed
  • pinch salt and pepper to season
  • 2 tsp ground paprika see notes
  • 2 tsp onion powder
  • 3 tbs olive oil

For the sauce

  • 1 tbs minced garlic
  • 125 g sun-dried tomatoes sliced
  • 2 tsp dijon mustard
  • 1 cup chicken stock liquid see notes
  • 300 ml cooking cream or thickened cream see notes
  • 3 cups baby spinach leaves
  • 1/2 cup grated parmesan cheese see notes

Instructions

  • Season the chicken thighs with salt, pepper, paprika and onion powder.
  • For slow cookers that are able to sear on the stovetop: Remove the bowl from the slow cooker, add the oil and heat over medium-high heat on the stove-top. Sear the seasoned chicken for 3-4 minutes on either side until golden.
    For slow cookers that are unable to sear: Add the oil to a frying pan and heat over medium-high heat on the stove-top. Sear the chicken for 3-4 minutes on either side until golden.
  • For slow cookers that are able to sear on the stovetop: Add the sun-dried tomatoes and garlic and stir for 30 seconds or until just fragrant. Place the slow cooker bowl back into the slow cooker.
    For slow cookers that are unable to sear: Add the sun-dried tomatoes and garlic to the frying pan and stir for 30 seconds. Gently place the mixture into the slow cooker.
  • Add the dijon mustard and the liquid chicken stock to the slow cooker and stir (see recipe notes).
  • Cook for 6 hours on LOW or 3-4 hours on HIGH.
  • After the cooking time has finished, add the cream, stir and cook for a further 15 minutes.
  • Stir through the baby spinach and the parmesan cheese and allow to cook for 1 minute or until the baby spinach has wilted and the cheese has melted.
  • Serve with pasta and extra parmesan cheese.

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • chicken thighs – I recommend using approximately 700g of skinless chicken thighs to serve 4-6 people (4 large serves or 6 small serves). You can increase the amount of chicken up to 1kg if you like. You can also substitute the chicken thighs for skinless chicken breasts if you prefer. 
  • salt and pepper – to season the chicken.
  • paprika – I recommend using ground paprika (also known as sweet ground paprika). Avoid using smoked paprika as it has quite a strong flavour (and isn’t very popular with kids!). 
  • onion powder – this gives the chicken a delicious flavour. You can use ground onion powder or onion flakes. 
  • olive oil – to sear the chicken. Alternatively, if you don’t have olive oil, you can substitute with vegetable oil.
  • garlic – I generally use store-bought minced garlic (that you buy in a jar). Alternatively, you can use fresh garlic cloves that have been minced.
  • sun-dried tomatoes – sun-dried tomatoes can be bought pre-packaged in plastic containers or jars from the supermarket. Alternatively, you can buy a container of sun-dried tomatoes from the deli section of any supermarket. Sun-dried or semi-dried tomatoes are both fine to use in this recipe.
  • dijon mustard – this gives the creamy sauce the most delicious flavour!
  • chicken stock liquid – you can buy chicken stock liquid from the supermarket or make your own using powdered chicken stock mixed with water. 
  • cream – I recommend using cooking cream or thickened cream for this recipe. 
  • baby spinach leaves – this recipe uses 3 cups of baby spinach leaves which might seem like a lot when you add them to the slow cooker, but they’ll magically wilt down to almost nothing! 
  • parmesan cheese – I recommend using grated parmesan cheese (the little thin ‘sticks’ of parmesan cheese) that can be purchased in packets from the supermarket. 
More Recipe Tips
Why sear the chicken? - Searing the chicken adds an incredible amount of flavour to the dish. It caramelises the surface of the meat, giving it a beautiful texture and flavour while locking in the moisture and keeping it super tender.
How to sear the chicken - you can either sear the chicken by placing the inner removable pot from a searing slow cooker directly onto the stove-top. Alternatively, if your slow cooker doesn't have searing capability, you can sear the chicken in a frying pan on the stove-top before placing the chicken into your slow cooker and proceeding as per the recipe. 
Adding the chicken stock - when the chicken stock liquid is added to the slow cooker it might look like there's not enough liquid to cook the chicken... but there is! Slow cookers retain the majority of the liquid as they cook and therefore, 1 cup of chicken stock is enough. 
Thickening the sauce - In many of my other slow cooker recipes, I thicken the sauce at the very end of cooking using a mixture of cornflour that’s been dissolved in water. However, the sauce in this dish does not need to be thickened as we only use 1 cup of chicken stock liquid to begin with. The cream is then added to create a smooth sauce that can be poured over your chicken and pasta, rice or mashed potato. 
Storing the chicken - Once the cooking time has finished, it’s important to place any leftovers into an airtight container and into the fridge immediately. Do not place the slow cooker pot into the fridge as it retains the heat and won’t cool the chicken quickly enough. Consume any leftovers within 1 day or freeze for up to 1 month. 

Nutrition

Calories: 606kcal | Carbohydrates: 17g | Protein: 28g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 191mg | Sodium: 377mg | Potassium: 1159mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2815IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 3mg
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14 thoughts on “Creamy Tuscan Slow Cooker Chicken”

  1. Kylie says:

    I’m planning on making this tonight – can you cut up the chicken after searing to add to add to slow cooker or will the smaller pieces cook too quickly and dry out? I was thinking of mixing this through parpadelle pasta. Thank you!

    1. Lucy says:

      I would definitely keep them whole as smaller pieces will fall apart. You’ll definitely be able to mix this through pasta for sure!

  2. Adrienne says:

    5 stars
    Both kids gave this a thumbs up. Super easy. Will definitely make this again.

    1. Lucy says:

      Yay! That’s fantastic!!!

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