Slow Cooker Creamy Tuscan Chicken

It’s been a recurring theme in my recent recipes, so I’m sure no one is surprised that I have another easy, comforting, slow cooker meal to share. As it gets colder and the days get colder, my slow cooker gets a LOT of use, there’s something so comforting about coming home to a house that smells amazing, with a meal that tastes equally as amazing waiting for you. My slow cooker has been a blessing in these weird COVID times because now I can enjoy the smells of my dinner being cooked for me all day long ;).

This Tuscan Chicken dish is creamy, comforting and filling, perfect for an easy weeknight dinner on a cool fall night. Its so easy to put together and even more tasty, definitely a fall staple in our house!

What You’ll Need

Like any good slow cooker meal, this dish keeps it simple with chicken thighs, Italian seasoning, salt & pepper, sun dried tomatoes, garlic, heavy cream, butter, broth, corn starch & water. Serve it over rice, pasta, potatoes or by itself – any way you choose will be equally delicious!

Getting Started

Season the chicken thighs evenly on both sides with the Italian seasoning and salt & pepper (to taste).

Combine the garlic, heavy cream and broth in the slow cooker, then add the chicken thighs and roasted red peppers.

Cook on high for 4-6 hours, or low for 6-8 hours, then remove the chicken thighs and combine the cornstarch in small mixing bowl with equal parts water until dissolved.

Put the slow cooker on high and whisk the corn starch and water mixture into the sauce in the slow cooker until well combined.

Add the butter and mix until melted and combined.

Serve

Divide rice, pasta or potatoes between serving dishes, then top with chicken, then sauce. Top with additional Italian seasoning or fresh oregano or parsley (optional).

Slow Cooker Tuscan Chicken

Servings: 4
Prep Time: 5 minutes
Cook Time: 4-8 hours

Ingredients

• 1.5 pounds boneless, skinless chicken thighs (or breasts)
• 3 tablespoons Italian seasoning
• salt & pepper to taste
• 8 oz (1 cup) sun dried tomatoes in juices, roughly chopped
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup vegetable or chicken broth
• 3 tablespoons corn starch
• 3 tablespoons water
• 3 tablespoons salted butter
• Optional: Rice, pasta or mashed potatoes for serving

Instructions

1. Season the chicken thighs evenly on both sides with the Italian seasoning and salt & pepper (to taste).
2. Combine the garlic, heavy cream and broth in the slow cooker, then add the chicken thighs and roasted red peppers.
3. Cook on high for 4-6 hours, or low for 6-8 hours, then remove the chicken thighs and combine the cornstarch in small mixing bowl with equal parts water until dissolved.
4. Put the slow cooker on high and whisk the corn starch and water mixture into the sauce in the slow cooker until well combined.
5. Add the butter and mix until melted and combined.
6. Divide rice, pasta or potatoes between serving dishes, then top with chicken, then sauce. Top with additional Italian seasoning or fresh oregano or parsley (optional).