Keto Tuscan Chicken in the crock pot is an easy way to make a delicious meal with rich flavors and a creamy sauce. Tuscan chicken is next level with the rustic savory taste of sun-dried tomatoes and parmesan cheese.
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Ingredients
2 lbs Boneless skinless chicken thighs
2 tablespoons Butter
Salt and pepper to taste
1 teaspoon Italian seasoning
½ teaspoon Paprika
Sauce
1 cup Heavy whipping cream
3 teaspoons Minced garlic (6 cloves)
¾ teaspoon Fine sea salt
¼ teaspoon Fresh ground black pepper
½ cup Sun dried tomatoes, chopped
½ cup Shredded parmesan cheese
2 cups Baby spinach
Garnish - Chopped fresh parsley
Instructions
Heat the butter in a medium-sized saucepan over medium low. Saute the minced garlic for 1 minute, or until it's fragrant.
Stir in the heavy whipping cream, salt, and pepper. Stir constantly to prevent the cream from burning, until the cream is hot.
Add the shredded parmesan cheese in batches until it's melted, stirring constantly until the cheese is melted.
Place the chicken thighs in the bottom of the crock pot. Sprinkle the chicken with salt and pepper, Italian seasoning, and paprika. Sprinkle the chopped sun-dried tomatoes over the chicken.
Carefully pour the cream sauce over the top of the chicken, trying to get as much of the sauce on top of the chicken thighs and not as much on the bottom of the slow cooker.
Cook the Tuscan chicken thighs for 3-4 hours on high or 6-8 hours on low. When the chicken is done, remove it from the pot and set it aside on a plate.
Turn the crock pot up to high (if it isn't already) and add the baby spinach leaves to the pot. Stir until the spinach leaves wilt.
Add the chicken back to the pot and spoon the cream sauce, spinach, and sun dried tomatoes over the top. Garnish with chopped fresh parsley. Serve and enjoy!