Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs slow-cooked in a creamy garlic sauce enriched with sun-dried tomatoes and fresh spinach for a rich keto dinner. This italian-inspired keto (low carb) ready in about 255 minutes pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 6 bone-in, skin-on chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and brown chicken skin-side down for 4-5 minutes until golden and crisp. Transfer chicken to slow cooker.
  2. Step 2: In the same skillet, add 5 minced garlic cloves and sauté for 1 minute until fragrant. Add 1/2 cup chopped sun-dried tomatoes and 1 tsp dried Italian seasoning, cooking for 2 minutes.
  3. Step 3: Pour in 1/2 cup chicken broth, scraping any browned bits from the pan, then stir in 1 cup heavy cream and 3/4 cup grated parmesan cheese. Bring to a gentle simmer until sauce thickens slightly, about 3 minutes.
  4. Step 4: Pour the creamy sauce over the chicken thighs in the slow cooker. Cover and cook on low for 4 hours.
  5. Step 5: During the last 15 minutes of cooking, add 4 cups fresh baby spinach to the slow cooker, stirring gently to wilt the spinach into the sauce without breaking up the chicken.
  6. Step 6: Serve the chicken thighs topped with the creamy spinach and sun-dried tomato sauce for a hearty keto-friendly meal.

Frequently asked questions

How long does Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crockpot Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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