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tuscan chicken recipe crock pot
- Total Time: 440 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A creamy and hearty Tuscan chicken recipe made in a crock pot, featuring tender chicken thighs, sun-dried tomatoes, roasted red peppers, and spinach in a rich sauce.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth or vegetable broth, low sodium
- 0.5 cup oil-packed sun-dried tomatoes, drained and chopped
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 7 oz jar roasted red peppers, drained
- 2 tsp smoked paprika
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 1.5 tsp dried Italian seasoning
Instructions
- Sear the Chicken: Pat the chicken thighs dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes per side until lightly browned. Transfer the seared chicken to the crock pot.
- Sauté Aromatics: In the same skillet, sauté the diced onion for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the sautéed onion and garlic to the crock pot with the chicken.
- Slow Cook Chicken Base: Add the chicken broth, sun-dried tomatoes, and Italian seasoning to the crock pot. Stir gently to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender.
- Prepare Red Pepper Cream: About 30 minutes before serving, drain the roasted red peppers. Combine the peppers, 0.5 cup heavy cream, and smoked paprika in a blender; blend until completely smooth.
- Finish Sauce and Wilt Spinach: Stir the blended red pepper cream, remaining 0.5 cup heavy cream, and fresh baby spinach into the crock pot. Cook for another 15-20 minutes on HIGH until the spinach has wilted completely and the sauce is heated through. Taste and adjust seasoning with remaining salt and pepper as needed.
- Garnish and Serve: Ladle the creamy Tuscan chicken into bowls and garnish with chopped fresh parsley before serving.
Notes
To make this dairy-free, substitute full-fat coconut milk for the heavy cream. For a thicker sauce, let the sauce cook uncovered for 10-15 minutes on HIGH at the end to evaporate excess moisture. Ensure chicken is patted dry before searing for better browning.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (350g)
- Calories: 490 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg