Slow Cooker Tuscan Chicken
Slow Cooker Creamy Tuscan 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.
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Servings: 4 serves
Calories: 606kcal
Cost: $10
Equipment
- slow cooker (crock pot)
Ingredients
For the chicken
- 700 g chicken thighs skin removed
- pinch salt and pepper to season
- 2 tsp ground paprika see notes
- 2 teaspoon onion powder
- 3 tbs olive oil
For the sauce
- 1 tbs minced garlic
- 125 g sun-dried tomatoes sliced
- 2 teaspoon 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
RECIPE NOTES & TIPS
- Use thickened, heavy cream or cooking cream for the best texture; avoid light cream which can split.
- Always taste before salting – parmesan and sun-dried tomatoes already add salt.
- If you want a thicker sauce, stir in a cornflour slurry (1 teaspoon cornflour + 1 teaspoon water) after the cream.
- Frozen spinach works too—thaw and squeeze out excess liquid before adding.
- Cool leftovers quickly before storing; keep in the refrigerator for up to 2 days.
- Freezing: Freeze cooled chicken in portions for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Double the recipe in a larger slow cooker—cooking time stays the same, just check the chicken is cooked through.
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
