Tuscan Slow Cooker Chicken Thighs
from kristineskitchenblog.com
This Slow Cooker Chicken Thighs recipe is flavorful, comforting and easy to make. It has boneless, skinless chicken thighs, sun-dried tomatoes, spinach and Italian seasonings in a creamy sauce. Serve it with pasta, mashed potatoes or rice and a green vegetable for a delicious dinner that the whole family will love.
Prep Time15 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 15 minutes mins
Servings: 6 servings
Calories: 301kcal
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken thighs about 6 thighs
- ½ cup chopped shallots
- 2 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup chopped sun-dried tomatoes
- ⅓ cup heavy cream or coconut milk
- 1 tablespoon cornstarch
- 3 cups fresh spinach chopped
- grated Parmesan cheese optional, for serving
Heat the olive oil in a skillet on the stove over medium-high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown the chicken on both sides, 2-4 minutes per side. Transfer chicken to the slow cooker.
Reduce the heat to medium and add the shallots to the pan. Sauté, stirring constantly, for 1 minute. Add the garlic and sauté for 30 seconds.
Pour the chicken broth into the pan and cook for 1 minute, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
Transfer the contents of the pan to the slow cooker.
Add the Italian seasoning, ¼ teaspoon salt, ¼ teaspoon pepper and sun-dried tomatoes to the slow cooker.
Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165° F.
In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5-10 minutes, until the sauce thickens slightly.
Taste and season with additional salt and pepper, if needed. Serve with grated Parmesan cheese, if desired.
- You can substitute 1/2 cup chopped sweet yellow onion for the shallots.
- If you like a lot of sauce, increase the chicken broth to 1 1/2 cups and the heavy cream to 1/2 cup. Use 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt and 3 cloves garlic.
- You can substitute coconut milk for the heavy cream for a dairy-free recipe.
Calories: 301kcal | Carbohydrates: 12g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 159mg | Sodium: 271mg | Potassium: 890mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1724IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg
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