Keto Crockpot Recipes: Creamy Tuscan Chicken

• Chicken thighs suit the slow cooker because their richer texture holds together through a longer cook. Shredding them directly in the sauce also creates portions that are easy to divide for dinner or packed lunches.
• The sauce starts with broth and seasoning, then gets its creamy finish late in the cook. That order keeps the cream, Parmesan, and spinach from spending hours under heat.
• Sun-dried tomatoes add concentrated tang and color without requiring a separate pan. Their oil-packed version is convenient here, but drain it well so the finished sauce stays balanced rather than greasy.

• 2 lb boneless, skinless chicken thighs, trimmed (907 g)
• 1 cup chicken broth (240 g)
• 1/2 cup drained oil-packed sun-dried tomatoes, chopped (75 g)
• 1 cup heavy cream (240 g)
• 1/2 cup finely grated Parmesan cheese (50 g)
• 4 cups packed baby spinach (120 g)
• 1 tbsp dried Italian seasoning (8 g)
• 1 tsp garlic powder (3 g)
• 1/2 tsp kosher salt (3 g)
• 1/4 tsp black pepper (1 g)
• 1 tbsp lemon juice (15 g)

Ingredient notes

• Boneless, skinless thighs stay tender during the extended cook and bring more richness than breast meat. Trim only large exterior fat pieces; leaving smaller seams helps the chicken remain succulent when shredded into the finished sauce.
• Use regular chicken broth, not a thickened stock or condensed soup. The broth gives the chicken a moist cooking environment and keeps the sauce loose enough for the cream and cheese added later.
• Choose oil-packed sun-dried tomatoes and drain them thoroughly before chopping. They deliver a sweeter, deeper tomato note than fresh tomatoes, while their small pieces distribute through every portion.
• Heavy cream provides the body for this sauce. Half-and-half makes a thinner result, while cream cheese changes the texture toward tangy and dense rather than silky.
• Finely grated Parmesan melts more evenly than coarse shreds. Add it gradually after the chicken is cooked, stirring between additions, so it disappears into the warm cream instead of collecting in clumps.

1. 1Season the chicken

   Place the chicken thighs in a 5- to 6-quart slow cooker in an even layer. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Scatter the drained, chopped sun-dried tomatoes over the chicken so their flavor reaches the broth as it cooks.

   

2. 2Add the broth

   Pour the chicken broth around the thighs rather than directly over the seasonings. Cover the cooker with its lid. This small detail keeps more seasoning on the meat while still providing enough liquid for a spoonable sauce later.

3. 3Cook until tender

   Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the thickest thigh reaches 165°F. Timing varies with the cooker, thigh thickness, and whether the chicken began cold from the refrigerator.

   

4. 4Shred in the cooker

   Transfer the cooked thighs to a plate or cutting board. Shred them with two forks into substantial bite-size pieces. Return all the chicken and any collected juices to the cooker, then stir gently to coat the meat in the seasoned broth.

5. 5Finish the sauce

   Set the cooker to high. Stir in the heavy cream, then add the Parmesan in small handfuls until smooth. Cover and cook for 15 minutes, allowing the sauce to warm and lightly thicken around the shredded chicken.

6. 6Wilt spinach and serve

   Stir in the spinach, cover, and wait 5 to 10 minutes until wilted. Add lemon juice, taste, and adjust pepper if needed. Let the mixture stand uncovered for 5 minutes before spooning it into six bowls, which gives the sauce a little more body.

• Keep the lid closed during the main cook. Every lift releases heat and can extend the timing, especially on the low setting.
• Drain the tomatoes over a small bowl, then press them briefly with a spoon. Excess packing oil can separate into the sauce instead of blending with the cream.
• Use a thermometer in the thickest part of one thigh before shredding. Check more than one piece if the thighs vary greatly in size.
• If the sauce seems thin after the spinach wilts, leave the cooker uncovered on high for 10 minutes. Stir once midway so the creamy edges do not stick.
• Add lemon juice only at the end. Its brightness is clearest after the rich dairy and Parmesan are already incorporated.

Spoon the chicken and sauce over cauliflower rice for a bowl that catches every bit of Parmesan cream. Roasted broccoli, sautéed green beans, or zucchini ribbons also work well because they bring a firmer texture against the tender chicken. For a less vegetable-heavy plate, pair it with a simple arugula salad dressed with olive oil and lemon. Divide the chicken evenly first, then spoon the sauce and vegetables around each portion.