tuscan chicken recipe crock pot with Smoked Paprika & Roasted Red Pepper Cream

Name: tuscan chicken recipe crock pot
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: Italian-American
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

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I honestly believe a good crock pot recipe is the key to a stress-free weeknight. This particular tuscan chicken recipe crock pot fills my house with the most incredible aroma—a blend of savory herbs, rich tomato, and sweet roasted peppers—and delivers a creamy, hearty meal that everyone loves.

It’s the perfect solution for busy evenings when you want healthy eating and family-friendly comfort food without the constant hands-on effort. This specific tuscan chicken recipe combines slow cooking ease with fresh ingredients for a truly delicious result.

My family absolutely devours this version every time, and I bet yours will too.

Ingredients

900 g (2 lbs) boneless, skinless chicken thighs: Ensure chicken is patted thoroughly dry with paper towels before searing for optimal browning and flavor development; this recipe works best with thighs for maximum juiciness in the slow cooker.
1 medium (150 g / 5 oz) yellow onion, finely diced: Use a classic yellow onion for its balanced sweetness when sautéed; finely dice it so it breaks down seamlessly into the sauce as it cooks.
4 cloves garlic, minced: Fresh garlic adds a pungent base flavor; use a microplane for quick mincing and maximum aroma.
240 ml (1 cup) halal-certified chicken broth or vegetable broth: This provides the initial moisture base for the slow cooking process; choose low-sodium broth to control the final salt level.
60 g (1/2 cup) oil-packed sun-dried tomatoes, drained and chopped: Draining off the excess oil prevents the sauce from becoming overly greasy; chop them finely so their sweet, tangy flavor is distributed evenly throughout the dish.
140 g (5 oz) fresh baby spinach: This adds a necessary touch of freshness and color to balance the rich sauce; wait until the end of cooking to add it, as it wilts quickly.
240 ml (1 cup) heavy cream: The heavy cream creates the rich, velvety texture that defines this dish; add it at the very end to prevent curdling during the long cook time. (For a dairy-free swap, use full-fat coconut milk.)
200 g (7 oz) jar roasted red peppers, drained: These are the secret weapon for the unique sauce, adding smoky sweetness and body; ensure they are fully drained before blending.
10 ml (2 tsp) smoked paprika: Smoked paprika provides a depth of flavor that complements the roasted red peppers; ensure you use smoked paprika, not regular paprika, for the right complexity.
15 g (1/4 cup) fresh flat-leaf parsley, finely chopped: Use this for garnish to add a bright, fresh finish; reserve for serving.
15 ml (1 tbsp) olive oil, 5 ml (1 tsp) fine sea salt, 2.5 ml (1/2 tsp) freshly ground black pepper, 7 ml (1.5 tsp) dried Italian seasoning: These are the standard seasonings used to build the initial flavor profile of the chicken and sauce.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Sear the Chicken: Pat the chicken thighs completely dry with paper towels, then season generously with 2.5 ml (1/2 tsp) of the salt and 1.25 ml (1/4 tsp) of the black pepper. Heat the olive oil in a large skillet (I use my 10-inch cast iron pan for this) over medium-high heat and sear the chicken thighs for 3-4 minutes per side until lightly browned; this step adds depth of flavor and color, but the chicken does not need to be cooked through. Transfer the seared chicken directly to the crock pot insert to prepare the tuscan chicken base.

2. Sauté Aromatics: In the same skillet used for searing, add the diced onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the chicken. Add the minced garlic and cook for another minute until fragrant; transfer the sautéed onion and garlic to the crock pot with the chicken.

3. Slow Cook the Base: Add the chicken broth, chopped sun-dried tomatoes, and dried Italian seasoning to the crock pot. Stir gently to combine all ingredients around the chicken. Cover the crock pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shredded, reaching an internal temperature of 74°C (165°F). This ensures a tender tuscan chicken result.

4. Prepare the Smoked Paprika & Roasted Red Pepper Cream: About 30 minutes before serving, prepare the Smoked Paprika & Roasted Red Pepper Cream. Drain the jarred roasted red peppers well, then transfer them to a blender. Combine the drained roasted red peppers, 120 ml (1/2 cup) of the heavy cream, and the 10 ml (2 tsp) smoked paprika in the blender; blend until completely smooth and a vibrant reddish-orange color.

5. Finish the Sauce: Stir the blended red pepper cream, the remaining 120 ml (1/2 cup) heavy cream, and the fresh baby spinach into the crock pot. If cooking on LOW, increase the heat to HIGH for this final stage. Cover and cook for another 15-20 minutes, or until the spinach has wilted completely and the sauce has heated through and slightly thickened. Taste the sauce and adjust seasoning with the remaining salt and pepper as needed. If the sauce seems too thin, let it cook uncovered for the final 10-15 minutes on HIGH to evaporate excess moisture.

6. Serve: Ladle the creamy Tuscan chicken into bowls. Garnish each serving with a light sprinkle of freshly chopped flat-leaf parsley to brighten the final presentation.

What to Serve with Creamy Tuscan Chicken

Creamy mashed potatoes: The rich, savory sauce pairs perfectly with a fluffy bed of mashed potatoes, making it the ultimate comfort food combination.
Garlic bread or crusty artisan bread: Use thick slices of bread to soak up every drop of the delicious sauce; garlic bread adds an extra layer of flavor that complements the Italian seasoning.
Roasted vegetables: Roast some broccoli, asparagus, or green beans to add a simple, fresh green side dish to balance the richness of the main course.
Polenta or pasta: Serve this over creamy polenta or wide pasta noodles like pappardelle or fettuccine for a hearty and traditional pairing that holds the sauce well.

Make-Ahead Tips and Meal Prep

Store leftovers: Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium-low heat to maintain the creamy texture.
Freezing instructions: To freeze, transfer portions of the finished chicken and sauce (without the spinach) to freezer-safe containers; freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge and add fresh spinach during the last 5 minutes of heating.
Prep ahead: You can sear the chicken and chop all the vegetables and sun-dried tomatoes the day before; store them separately in the refrigerator and combine them in the crock pot in the morning.

FAQs about this Tuscan Chicken Recipe Crock Pot

Can I use chicken breast instead of thighs?

Yes, you can. However, chicken breast can dry out easily during the long slow cooking process. If using breasts, cook for closer to 3 hours on HIGH or 6 hours on LOW, checking doneness frequently.

Do I really need to sear the chicken first?

Searing is highly recommended. It adds a crucial layer of flavor depth and prevents the chicken from simply tasting boiled; the fond (browned bits) left in the pan also adds flavor to the sauce base.

Can I make this dairy-free?

You can swap the heavy cream for full-fat coconut milk (it adds a subtle sweetness) or a good quality dairy-free cream alternative like cashew cream for a similar texture.

How do I prevent the sauce from curdling?

The best way to prevent curdling is to add the heavy cream near the very end of the cooking process, after the primary cook time, ensuring it only heats through gently for a brief period.

The sauce seems too thin, how can I thicken it?

If the sauce is too thin, you have a few options. Remove the lid during the last hour of cooking on HIGH to let some moisture evaporate, or remove a cup of sauce, stir in 1 tablespoon of cornstarch, then return to the crock pot and stir until thickened. I find using a small whisk to mix in the cornstarch ensures a lump-free result.

Can I make this recipe on the stovetop?

Yes, sear the chicken, braise it in the sauce base for 30-40 minutes on low, then stir in the finishing ingredients (cream/spinach) for the last 10 minutes.

Conclusion

This `tuscan chicken recipe crock pot` delivers a rich, creamy, and satisfying dinner with a complex flavor profile that belies its simple preparation. It’s the perfect blend of slow cooker ease and hearty comfort food. Try making this for your family this week and watch it become an instant favorite. Save this recipe to Pinterest for quick reference later.