Slow Cooker Tuscan Chicken

I like to use my slow cooker on the weekends, especially when we have so much other stuff going on.  It's nice to know that with just a little bit of prep early in the day, that dinner is already taken care of. And I am always on the lookout for something different to make in the slow cooker. This recipe from allrecipes.com sounded like it could be a winner so I gave it a try in the Delaney Test Kitchen. 


This recipe could not have been easier to make, and I loved the Mediterranean feel to it.  I did substitute chicken breasts for the thighs just based on what my family likes, and I doubled the red pepper flakes to give it a little more pop.  And as suggested, I served it with a fresh loaf of bread to soak up all the sauce.

Slow Cooker Tuscan Chicken
Note: Prep time is 15 Minutes, Cook time is 4 Hours.
 
Ingredients:

• cooking spray
• 2.2 pounds boneless, skinless chicken thighs
• 2 teaspoons dried Italian herb seasoning
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper
• 1 cup chopped sun-dried tomatoes
• ½ cup pitted and halved Castelvetrano olives
• ¼ cup olive oil
• 1 cup sliced onion
• 8 cloves garlic, minced
• 1 ½ cups heavy cream
• 2 cups torn fresh spinach
• 2 tablespoons cornstarch (Optional)
• 2 tablespoons water (Optional)

Directions:

1. Spray the interior of the slow cooker with cooking spray.​
2. Place chicken thighs in the bottom of the slow cooker and sprinkle with Italian seasoning, red pepper flakes, salt, and black pepper.
3. Evenly layer sun-dried tomatoes and sliced olives over the seasoned chicken.
4. Heat olive oil in a saucepan over medium heat. Add onion to the hot oil and cook until onions begin to get tender, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Using a slotted spoon, transfer onions to the slow cooker and spread evenly over the sun-dried tomatoes.
6. Return the skillet to medium heat and add cream, stirring until all the olive oil is incorporated and the sauce begins to bubble. Pour cream sauce evenly over the onions.
7. Cover slow cooker and cook on High for 3 to 4 hours or Low for 6 to 7 hours if you prefer a longer cook time.
8. Remove cooked chicken and vegetables to a serving platter. Add torn spinach to the sauce and cook until wilted, 3 to 5 minutes. Remove spinach from sauce with a slotted spoon and place on top of the chicken and vegetables.
9. The sauce will be a bit thin. If you like a thicker sauce, pour into a small saucepan over medium heat. Combine 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir until all the lumps are gone, to create a slurry. Add slurry to the sauce and cook over medium-high heat, stirring constantly, until bubbly and thickened, 5 to 7 minutes.
10. Spoon sauce and spinach over the dish and serve warm.

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