Prep Time5 minsCook Time3 hrs 15 minsTotal Time3 hrs 20 mins Course:Main CourseCalories:464Servings:


  • ▢1 ½ pounds chicken thighs
  • ▢3 ounces baby spinach
  • ▢1 cup parmesan cheese, grated
  • ▢1 cup heavy cream
  • ▢½ cup sun-dried tomatoes, sliced (packed in oil)
  • ▢½ cup chicken stock
  • ▢4 cloves garlic, minced
  • ▢3 tablespoons unsalted butter
  • ▢1 tablespoon oil from jar of sun-dried tomatoes
  • ▢2 teaspoons dried parsley
  • ▢½ teaspoon dried basil
  • ▢½ teaspoon salt
  • ▢¼ teaspoon dried oregano
  • ▢¼ teaspoon ground pepper


  • Add the butter, sun-dried tomatoes oil and garlic to a saucepan over medium heat. Sauté for about 20 seconds, making sure you don’t brown it. Then pour in the chicken stock and heavy cream, then simmer for about 8 minutes or until thickened. Stir in the parmesan cheese and continue simmering for another 3-5 minutes.
  • Add the chicken into the insert of your slow cooker and sprinkle the basil, oregano, parsley, salt and pepper over the tops.
  • Add the sun-dried tomatoes on top of the chicken, then pour the sauce over top and cook for 3 hours on high or 6 hours on low.
  • Remove the chicken and set it aside, then stir in the spinach and cover until wilted. Serve with the sauce poured over the top.
  • Store leftovers in an airtight container.

Nutrition FactsSlow Cooker Tuscan ChickenAmount Per ServingCalories 464Calories from Fat 324% Daily Value*Fat 36g55%Saturated Fat 18g113%Carbohydrates 5g2%Fiber 1g4%Sugar 2g2%Protein 35g70%