Tuscan Garlic Chicken Thighs (Crock-Pot Recipe)

Introduction

Tuscan Garlic Chicken Thighs made in the Crock-Pot offer a savory, melt-in-your-mouth experience, thanks to a symphony of Mediterranean flavors and an irresistibly creamy, garlicky sauce. What sets this recipe apart is how the slow cooker transforms humble chicken thighs into a restaurant-worthy meal with minimal effort—perfect for busy weeknights and relaxed weekends alike.

Why You’ll Love Crock-Pot Tuscan Garlic Chicken Thighs

This dish is a crowd-pleaser because it balances bold garlic, sun-dried tomatoes, and tender chicken in a rich sauce. The Crock-Pot ensures hands-off cooking, giving you more time with family or to tackle the day. Plus, the flavors deepen as they slowly meld—each bite is filled with a comforting, complex taste reminiscent of the best Tuscan kitchens.

Getting the Ingredients Ready—The Easy Way

Prepping veggies is a breeze with a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper, which quickly dices onions, garlic, and bell peppers for this recipe. This not only saves time but also ensures even cuts for perfect texture throughout the dish.

You’ll need:

• 4–6 bone-in, skinless chicken thighs
• 1 medium onion, finely chopped
• 4–5 garlic cloves, minced
• 1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
• 1 cup baby spinach (fresh or frozen and thawed)
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

How to Make Tuscan Garlic Chicken Thighs in the Crock-Pot

1. Layer the flavor base. Add chopped onions, minced garlic, and sun-dried tomatoes to the lower part of your Crock-Pot.
2. Prep and season the chicken thighs. Pat chicken dry using a Homaxy 100% Cotton Waffle Weave Kitchen Dish Cloth, then season generously with salt, pepper, and Italian seasoning.
3. Arrange the chicken and spinach. Place seasoned thighs over the veggies. Tuck spinach around and between chicken pieces for a flavorful, healthy touch.
4. Mix the sauce ingredients. In a bowl, whisk together the cream, chicken broth, Parmesan, and red pepper flakes. Pour evenly over chicken and vegetables.
   Tip: Use the Ninja BL610 Professional 72 Oz Countertop Blender to quickly blend the sauce for extra-smooth consistency before pouring it into your Crock-Pot.
5. Slow cook to perfection. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours. The chicken should be fork-tender and reach an internal temperature of 165°F—check with a ThermoPro TP19H Digital Meat Thermometer for Cooking for safety.
6. Finish and serve. Stir the sauce gently after cooking so the flavors meld evenly. Garnish with additional Parmesan before serving.

Serving Suggestions and Presentation

Serve Tuscan Garlic Chicken Thighs alongside creamy mashed potatoes, crusty artisan bread, or a simple side of pasta to soak up all the delicious sauce. If meal-prepping, portion leftovers using a Rubbermaid Brilliance Food Storage Containers, Set of 5 for easy and fresh lunches the next day.

Nutrition and Serving Size

This recipe yields 4 to 6 servings, depending on the size of your chicken thighs and appetite! Each serving delivers around 350–400 calories, with variation depending on cream and cheese quantities. The dish is naturally gluten-free and packed with protein, calcium, and vitamins from the spinach and sun-dried tomatoes.

Tuscan Garlic Chicken Thighs (Crock-Pot Recipe) in Review

With punchy garlic, sun-dried tomatoes, and a luscious cream sauce, these Crock-Pot Tuscan Garlic Chicken Thighs bring vibrant, Mediterranean-inspired comfort to your table—effortlessly. Use prep tools to save time, and let your slow cooker do the flavor-building work. This dish is perfect for family dinners, easy entertaining, or satisfying meal prep.

Ingredients

• 4–6 bone-in, skinless chicken thighs
• 1 medium onion, finely chopped
• 4–5 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and sliced
• 1 cup baby spinach
• 1 cup heavy cream
• 1/2 cup low-sodium chicken broth
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt & pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Place chopped onion, minced garlic, and sun-dried tomatoes into the bottom of your Crock-Pot.
2. Pat chicken thighs dry and season all over with salt, pepper, and Italian seasoning.
3. Arrange thighs on top of the veggies, then add the baby spinach.
4. Whisk together cream, broth, red pepper flakes, and Parmesan cheese; pour over chicken and vegetables.
5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
6. Stir sauce before serving and top with extra Parmesan, if desired.

Cook and Prep Times

Prep Time: 10 minutes
Cook Time: 5–6 hours (LOW) or 3–4 hours (HIGH)
Total Time: 5–6 hours, mostly hands-off

Enjoy the rich taste of Tuscany with minimal effort—your whole house will smell amazing by dinnertime!