Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)
The Ultimate Dump-and-Go Crockpot Dinner!
Juicy garlic-infused chicken thighs, slow-cooked to perfection in a creamy Parmesan sauce with sun-dried tomatoes and spinach—this Tuscan Garlic Chicken is the ultimate comfort food made easy! With minimal prep, the slow cooker does all the work, transforming simple ingredients into a restaurant-quality dish that’s low-carb, keto-friendly, and packed with flavor. Perfect for busy nights when you want a rich, indulgent meal with zero hassle!
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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Servings: 6
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
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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.
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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.
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Add Parmesan:Lower the heat on the sauce and slowly whisk in parmesan cheese until smooth. Adjust seasoning if needed.
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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.
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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.
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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
Calories: 575kcal | Carbohydrates: 9g | Protein: 40g | Fat: 41g | Cholesterol: 216mg | Sodium: 537mg | Potassium: 710mg | Fiber: 3g | Sugar: 10g
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Tips & Variations
- For extra flavor, sear the chicken thighs in a skillet before placing them in the Crock-Pot.
- Use chicken breasts instead of thighs if preferred, but be mindful of cooking times to prevent drying out.
- Dairy-free option: Swap heavy cream for coconut cream and parmesan for nutritional yeast.
- Storing leftovers: Keep refrigerated in an airtight container for up to 3 days, or freeze for up to 3 months.
Enjoy this creamy, flavorful Tuscan garlic chicken for an effortless yet indulgent meal!
