This recipe combines tender chicken thighs, bathed in a delicious creamy garlic Parmesan sauce mixed with sun-dried tomatoes and spinach. It’s high protein, low carb, gluten-free, and soy-free.

I am a big fan of dinners that look like a lot of work but aren’t. It’s a sure way to impress people with not a lot of effort.

This is the recipe for that.

You mostly throw everything into the crockpot and let it do all the work. You will only need your skillet for the sauce.

Each bite of this chicken gives you creamy Parmesan, garlic, sun-dried tomatoes, and vibrant spinach. It creates a luxurious dining experience without having to leave your house (or spend hours cooking).

This is one of my favorite comfort foods now, but you could never tell that that’s what it is. Each portion has 44 grams of protein and 7 grams of net carbs, which is just what you need if you’re trying to lean down, build muscle, or eat healthier.

Without losing any of the delicious, creamy flavors! Now, that’s my kind of dinner!

And it’s a sure way to trick everyone into thinking they’re having a cheat meal. Newsflash, they aren’t!

Ingredients and Substitutes

Sauce

Olive oil (1 tbsp) – You can also use avocado oil or ghee.

Garlic, minced (6 cloves) – If you don’t have fresh garlic, you can use garlic powder or flakes. Just make sure you add just a pinch.

Heavy cream (1 cup) – Replace with coconut cream or almond milk if you want a dairy-free version.

Chicken broth (1/3 cup) – Try to choose a low-sodium option, and if you are looking to create a vegetarian meal, replace with vegetable stock.

Parmesan cheese, grated (3/4 cup) – You can also use Asiago cheese or nutritional yeast for a plant-based option.

Chicken

Chicken thighs, skinless, bone-in (6-8) – While you can also use chicken breasts, they may not be as juicy as chicken thighs. If you want a vegetarian option, try replacing with tofu.

Italian seasoning (1 tbsp) – If you don’t have it, create your own blend by mixing dried basil, oregano, and rosemary.

Crushed red chili pepper flakes (1/2 tsp) – Add more (or less) depending on your spice preference.

Salt and black pepper, to taste

Sun-dried tomatoes, chopped (1/2 cup) – I preferred using the ones that are jarred in oil, but you can also use the dried version.

Spinach, chopped (2 cups) – Swap for kale or arugula.

How to Make Crockpot Tuscan Chicken

Step 1. Grab a saucepan and place it over medium-high heat. Add the olive oil and the garlic.

Step 2. Cook the garlic for a couple of minutes until it’s slightly golden.

Step 3. Pour in the heavy cream and the chicken broth. Give it a good mix to combine all the ingredients.

Lower the heat and let it simmer for 10 minutes. This should make the sauce thicken.

Step 4. Once the sauce is ready, reduce the heat even more and add the parmesan cheese.

Step 5. Whisk all the ingredients to create a thick sauce. Once it’s done, take it out of the heat.

Step 6. While you are simmering the sauce, place the chicken thighs in the crockpot.

Step 7. Sprinkle the Italian seasoning, red chili pepper flakes, salt, and black pepper.

Step 8. Add the sun-dried tomatoes.

Step 9. Pour the cheese sauce over the chicken. Make sure you cover as much of the chicken as possible. Cook the chicken for 3-4 hours on high or 6-8 hours on low heat.

Step 10. When the chicken is all cooked, remove it from the crockpot. Be careful when you remove it since it is very soft and tender.

Turn the crockpot on high and add the chopped spinach. Cook for another couple of minutes until the spinach wilts.

Step 11. Place the chicken back into the crockpot and spoon the sundried tomatoes and spinach all over the chicken. It’s all ready to enjoy.

What I Would Serve with This Crockpot Tuscan Chicken

• Mashed potatoes or cauliflower mash for a low-carb option.
• Pasta or zucchini noodles
• Brown rice or cauliflower rice
• Garlic bread
• Steamed vegetables  (like broccoli, green beans, or asparagus)

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 3-4 days. I’ve found that the best flavors are when I separate the sauce and the chicken.

One of the good things about this recipe is that you can also keep it in the freezer. Place the chicken and the sauce in a freezer-safe container.

You can keep it in the freezer for up to 3 months.

When you are ready to have it, thaw overnight. When you are warm, gently place it in a saucepan over low-medium heat.

I always recommend adding a splash of broth or cream to bring the sauce back to life.

My Other Crockpot Meals

• Crockpot Chicken Tacos
• Crockpot Mississippi Chicken
• Crockpot Pesto Chicken