If you’ve ever wished for a dish that combines the heartiness of tender chicken thighs with the bright pop of sun-dried tomatoes and the gentle earthiness of fresh spinach, your slow cooker is about to become your best friend. This CrockPot Tuscan Garlic Chicken Thighs With Spinach and Sun-Dried Tomatoes recipe is like a warm hug after a long day: it’s comforting, indulgent, and ridiculously easy to throw together. No frantic stirring or last-minute sauce whisking—just seared chicken, a handful of aromatic garlic, savory Italian herbs, and a creamy tomato-spinach sauce that practically simmers itself to perfection. It’s the kind of meal that turns an ordinary evening into something special, without turning your kitchen into a war zone.
What makes this recipe stand out is how the flavors weave together over hours of slow cooking. The chicken thighs soak up the tangy sweetness of the sun-dried tomatoes while the cheese and cream swirl into a silky sauce that coats every bite. A final sprinkle of Parmesan adds a salty, nutty finish, and fresh spinach wilted at the end brightens the whole dish. Whether you’re feeding a hungry family or planning a cozy dinner for two, this recipe hits all the right notes. Pull out your favorite serving platter, because when the lid lifts off that CrockPot, you’ll reveal a dish so inviting you’ll want to dig in immediately. And trust me, once you serve it over rice or pasta, everyone around the table will be asking, “Can I have seconds?”
KEY INGREDIENTS IN CROCKPOT TUSCAN GARLIC CHICKEN THIGHS WITH SPINACH AND SUN-DRIED TOMATOES
Before diving into the step-by-step, let’s chat about what makes this dish sing. Each ingredient brings its own personality to the party, creating layers of flavor and texture that blend together in the slow cooker. From the chicken thighs that stay juicy and tender to the spinach that adds a fresh, vibrant touch at the end, here’s your lineup:
- Chicken Thighs
These bone-in, skinless cuts offer extra flavor and moisture. The slow cooking process makes them fall-off-the-bone tender.
- Olive Oil
A good-quality olive oil sears the chicken, helping to develop that golden crust and carrying the aromatic seasonings.
- Italian Seasoning
This blend of dried herbs—typically oregano, basil, and thyme—infuses the chicken with classic Mediterranean warmth.
- Garlic Powder
Garlic powder layers in a mellow garlicky note that complements the fresh garlic added later in the skillet.
- Onion Powder
A subtle undercurrent of onion taste that deepens the overall savoriness without adding extra chopping work.
- Salt and Pepper
Simple seasonings that unlock the natural flavors of every component.
- Fresh Garlic
Minced garlic leapfrogs into the pan during cooking, releasing an intoxicating fragrance and robust taste.
- Sun-Dried Tomatoes
Their concentrated sweet-tart flavor brings a burst of tomato goodness that stands up to the creamy sauce.
- Chicken Broth
Provides the simmering liquid base, adding depth and ensuring there’s enough sauce to coat everything.
- Heavy Cream
Rich and luscious, it melds with the broth to create a velvety, indulgent texture.
- Cream Cheese
Softened to blend smoothly, it deepens the creaminess and adds a slight tang.
- Fresh Spinach
Chopped spinach stirs in during the last few minutes, offering a pop of green color and tender leafy texture.
- Parmesan Cheese
Grated Parmesan seasons the sauce with nutty saltiness and helps thicken it as it cooks.
- Fresh Parsley
A garnish option that brightens each plate with a touch of herbal freshness.
HOW TO MAKE CROCKPOT TUSCAN GARLIC CHICKEN THIGHS WITH SPINACH AND SUN-DRIED TOMATOES
Let’s break down the cooking process. This method ensures maximum flavor development with minimal hands-on time—perfect for busy days when you want to set it and forget it until dinner is ready.
1. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with Italian seasoning, garlic powder, onion powder, salt, and pepper. Once the pan is hot, sear the thighs for 2–3 minutes per side until they develop a golden-brown crust. Remove the chicken and set aside.
2. Sauté Garlic and Tomatoes
In the same skillet, add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned. Stir in the chopped sun-dried tomatoes and cook for an additional 1–2 minutes, allowing their sugars to caramelize slightly.
3. Deglaze with Broth
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits clinging to the bottom of the skillet. Bring the mixture to a gentle simmer to concentrate the flavors.
4. Layer in the CrockPot
Place the seared chicken thighs into the CrockPot. Pour the garlic–tomato–broth mixture over the top, ensuring each piece is coated.
5. Add the Creamy Elements
Dollop in the heavy cream, softened cream cheese, and sprinkle the Parmesan cheese over everything. Gently stir just enough to combine—the sauce will become lusciously thick as it cooks. Cover and cook on low for 4–6 hours, or until the chicken is tender and cooked through.
6. Wilt the Spinach
About 10 minutes before serving, uncover and add the chopped spinach. Stir it into the sauce, then cover and let it wilt in the residual heat.
7. Serve and Garnish
Remove the chicken and spoon the creamy sauce over rice, pasta, or your preferred side dish. Top with fresh parsley if desired for a burst of color.
SERVING SUGGESTIONS FOR CROCKPOT TUSCAN GARLIC CHICKEN THIGHS WITH SPINACH AND SUN-DRIED TOMATOES
After hours of slow-cooked goodness, presenting your dish in a way that highlights its vibrant colors and rich textures makes every bite feel like a celebration. Whether you’re hosting a casual family dinner or a slightly more upscale gathering, these serving ideas will make your Tuscan Garlic Chicken the star of the show.
- Over Fluffy Rice
Spoon the creamy sauce over a bed of steamed jasmine or basmati rice. The grains soak up the sauce beautifully, turning each forkful into a silky mouthful.
- Tossed with Pasta
Pair this chicken with fettuccine or penne. Toss the noodles directly in the CrockPot sauce just before serving for an ultra-easy one-pot meal.
- Alongside Roasted Veggies
Offer contrast with roasted Brussels sprouts, carrots, or zucchini. The sweet caramelization of the veggies balances the dish’s creamy richness.
- With Crusty Bread
Serve slices of garlic bread or a baguette on the side. They’re perfect for sopping up every last drop of that dreamy sauce.
HOW TO STORE CROCKPOT TUSCAN GARLIC CHICKEN THIGHS WITH SPINACH AND SUN-DRIED TOMATOES
Storing your leftovers properly ensures you can enjoy this sensible indulgence again without sacrificing flavor or texture. Follow these tips to keep your creamy Tuscan chicken tasting as fresh the second time around as it did on day one.
- Refrigeration
After the dish cools to room temperature, transfer it to an airtight container. Store in the fridge for up to 3–4 days. When reheating, warm gently on the stovetop or in the microwave to prevent the cream from separating.
- Freezing
For longer storage, portion the chicken and sauce into freezer-safe containers or heavy-duty zip-top bags. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Sauce Separation Prevention
If you notice any sauce separation after storing, whisk in a small splash of milk or cream while gently reheating to bring back the silky consistency.
- Component Storage
For maximum versatility, freeze the chicken separately from the sauce. Heat them together slowly on the stovetop, stirring occasionally, to merge flavors without overheating the dairy.
CONCLUSION
From the first sprinkle of Italian seasoning to the final swirl of wilted spinach, this CrockPot Tuscan Garlic Chicken Thighs With Spinach and Sun-Dried Tomatoes recipe is a celebration of flavor, ease, and that unmistakable comfort-food factor we all crave. You’ve seen how straightforward it is to bring together simple ingredients—chicken, garlic, sun-dried tomatoes, cream, and Parmesan—to create a dish that feels indulgent but is stress-free. With a hands-on prep time of just 20 minutes and a set-it-and-forget-it cooking window of 4–6 hours, it’s tailor-made for busy schedules or lazy Sundays when you want maximum taste for minimal work. Serve it over rice or pasta, pair it with roasted veggies or crusty bread, and watch your dinner guests or family members dig in with big smiles.
Feel free to print and save this article so you can revisit it whenever your weeknight or weekend calls for a cozy, flavorful meal. Below, you’ll also find a handy FAQ section to answer any lingering questions—from ingredient swaps to reheating tips—so you can feel confident every step of the way. If you give this recipe a try or have any thoughts, substitutions, or tweaks you’d like to share, please leave a comment! I’d love to hear how yours turned out, any tricks you discovered, or if you need a hand troubleshooting. Happy cooking and enjoy every creamy, garlicky bite!
CrockPot Tuscan Garlic Chicken Thighs With Spinach and Sun-Dried Tomatoes
Description
Tender, juicy chicken thighs bathe in a silky sauce of garlic, sun-dried tomatoes, cream, and Parmesan. A handful of fresh spinach turns vibrant and just-wilted for a one-pot dinner that feels both homey and indulgent.
Ingredients
Instructions
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Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with Italian seasoning, garlic powder, onion powder, salt, and pepper. Once the skillet is hot, sear the chicken thighs for 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
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In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring occasionally.
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Pour in the chicken broth and stir to combine. Bring the mixture to a simmer, scraping the bottom of the skillet to release any browned bits.
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In the CrockPot, place the seared chicken thighs. Pour the garlic and sun-dried tomato mixture over the chicken thighs.
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Add the heavy cream, cream cheese, and Parmesan cheese to the CrockPot, stirring gently to mix everything together. Cover and cook on low for 4-6 hours, or until the chicken is tender and fully cooked.
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About 10 minutes before serving, add the chopped spinach to the CrockPot and stir it into the sauce. Cover and cook for the remaining time until the spinach wilts.
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Once done, serve the chicken with the creamy sauce over rice, pasta, or your favorite side dish. Garnish with fresh parsley if desired.
Note
- This recipe works great with boneless chicken thighs as well, but bone-in thighs provide extra flavor and tenderness.
- You can substitute the heavy cream with coconut cream for a dairy-free option.
- For a richer flavor, consider adding a splash of white wine when simmering the sun-dried tomatoes and garlic in the skillet.
- If you prefer a thicker sauce, remove the chicken thighs after cooking and simmer the sauce on high for 10-15 minutes until it thickens.
- This dish pairs beautifully with garlic bread or a side of roasted vegetables.
