Tuscan Style Crock Pot Chicken Thighs
Tasty, tender chicken in a succulent parmesan cream sauce, Tuscan Style Crock Pot Chicken Thighs will impress any dinner guest!
Servings 4
Calories 632kcal
Equipment
Ingredients
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 1 cup parmesan grated
- ½ cup sun-dried tomatoes diced
- 4 cloves garlic minced
- 2 tablespoons cornstarch
- 3 cups baby spinach chopped
- Water as needed
Instructions
- In the bottom of a slow cooker, arrange the chicken thighs in a single layer (as best you can). Sprinkle the chicken with the salt, Italian seasoning, smoked paprika, garlic powder, black pepper, and red pepper flakes.
- In a medium bowl, whisk together the heavy cream, parmesan, sun-dried tomatoes, garlic, and cornstarch until smooth. Pour the mixture all over the chicken thighs.
- Place the lid on the crock pot, and cook on HIGH for 3-4 hours or on LOW for 5-6 hours. It's ready when the chicken has an internal temperature of 165 degrees F and the sauce has thickened.
- Stir in the spinach and cook it in the sauce for 10 minutes, until wilted. Add water to the sauce as needed to reach your desired consistency.
- Serve the chicken over cooked pasta, rice, or potatoes and veggies with extra sauce spooned over the top.
Notes
Nutritional information is for 2 thighs and 1/4 of the sauce per serving.
Nutrition
Serving: 2thighs | Calories: 632kcal | Carbohydrates: 16g | Protein: 57g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 299mg | Sodium: 1235mg | Potassium: 1257mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3515IU | Vitamin C: 13mg | Calcium: 401mg | Iron: 4mg
