Crockpot Tuscan Chicken

I stand by my previous statement that my pictures are not going to be polished and perfect! It’s a quick snapshot of a meal before it was devoured!

There are SO many versions of Tuscan Chicken recipes on the internet, and that’s for good reason! It’s delicious and super versatile. I’ll lay out my recipe below, but change it to whatever works for you – see my Make It Your Own section below!

Crockpot Tuscan Chicken

Creamy, cozy, and ridiculously easy, this Crockpot Tuscan Chicken is one of those recipes you can change a hundred different ways depending on what you have in the fridge.

Ingredients:

• 4 lbs boneless, skinless chicken thighs
• 2–4 cups of any broth — start with 2 cups and add more if you want it soupier. I used unsalted chicken broth.
• 3 oz sun-dried tomatoes – I used the dry bag of them, not in oil
• 2 onions, chopped — I used 2 small sweet onions, but use whatever you would like
• 3 cloves garlic
• 10 oz fresh spinach – frozen would work too!
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp Italian seasoning
• 1 tsp salt
• 2 tsp black pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly grated Parmesan
• 2 tbsp cornstarch

Instructions:

• Add chicken, 2 cups of the broth, sun-dried tomatoes, onions, garlic, smoked paprika, garlic powder, onion powder, Italian seasoning, salt and pepper to the crockpot. Mix it up a bit and put the lid on. Set it to high for 4-6 hours or low for 6-8 hours – depending on what works best for your timing.
• Once the chicken is cooked and tender, remove about 1 cup of the cooking liquid and stir in the cornstarch to make a slurry. Pour it back into the crockpot, then add the milk, freshly grated Parmesan and spinach and mix again. Cover and let everything warm through for another 10–15 minutes, or until the spinach is wilted and the sauce has thickened. Taste to see if you need to add more spices.
• If you want this to be more of a soup, add more chicken broth and taste to see if you need more spices.
• Eat this by itself in a bowl, or pour it over rice, pasta, or even mashed potatoes for a super comforting meal.

Servings: 8–10

I personally like to make this as a non-soup while cooking it, and I’ll save the leftovers and turn it into a soup with each serving for lunch so that my husband and I can both enjoy it in different ways. I usually have a carton of chicken broth in the fridge, and this meal is perfect to make a quick soup with. I’ll do about 1 cup of the Tuscan Chicken with 1 cup of broth to make a delicious quick soup!

As I stated, this recipe is so versatile. Change up the protein to what you like. Use any kind of milk that you like, or use broth instead! I will say, I think freshly grated Parmesan is always worth the effort, but I will never judge that big green container that saves the day when needed!

Make It Your Own

I think adding a can of Great Northern beans would be delicious. Mushrooms! I should have added mushrooms. I think most recipes would be better with mushrooms, honestly. Chopped green peppers would also be great, even celery and carrots. Cream of mushroom soup instead of broth? Why not?

I add red pepper flakes to most things, and I certainly added a good teaspoon here as well. Take this recipe and make it your own!