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.
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!
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.
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.
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.
Step 3: Add the sun-dried tomatoes and garlic
Stir through the sun-dried tomatoes and garlic until fragrant.
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!
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.
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.
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!
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
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!).
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.
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
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
- ½ 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
- 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.
Ruth
Can this be frozen after cream has been added or should I freeze it without the cream?
Lucy
That is fine - just defrost and reheat slowly.
Robyn
It was my pleasure to make this dish for dinner last night. So easy to prepare and the slow cooker does the rest.
For added flavours Grandson seared the chicken on the BBQ.
Needed to add a little cornflour slurry to thicken the sauce.
Big it at the dinner table. Will definitely make again.
Thank you.
Lucy
Fantastic!!
Lorraine
This looks amazing and I can’t wait to try it thank you. But I do have one question please…. I live alone so frequently cook larger meals and freeze several servings. Just as you can’t put hot food in the freezer, I always understood that food must be allowed to cool before putting it in the fridge to avoid raising the temperature inside and hence risk spoiling other foods. So I’m just wondering why you’ve said that the chicken must be placed into the fridge immediately? Thanks, Lorraine
Lucy
Hi Lorraine, this is the advice from the Australian Chicken Meat Federation: Leftovers should be stored in the fridge immediately or frozen if more than one to two days’ storage is required. Place leftovers in the refrigerator after steam has evaporated.
Hope that helps to explain!
Lorraine
Thanks Lucy.