Crock Pot Tuscan Chicken

Crock Pot Tuscan Chicken

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  • 8 chicken thighs 
  • Kinder master salt 
  • California sun-dried tomatoes 
  • 1 tbsp olive oil OR butter 
  • 6 garlic cloves 
  • 1 cup heavy cream 
  • 1 cup white wine OR chicken broth 
  • 2 cups spinach 
  • 1 heaping cup shaved parmesan 
  • *optional* 1/2 cup asiago 


  1. Set crock pot heat high, add chicken thighs.
  2. Coat chicken with kinder salt on both sides, add sun-dried tomatoes. 
  3. Cook for 4 hours. (drain broth optional, I leave it in).
  4. Once chicken is cooked, in a separate large skillet or iron, heat on high.
  5. Reduce heat to medium and add oil/butter and minced garlic. 
  6. When garlic has browned, add in 1 cup heavy cream + 1 cup white wine OR chicken broth . 
  7. Bring liquid to a boil and slowly mix in parmesan and asiago.
  8. Lastly stir in all the spinach.
  9. Once sauce is even, add in chicken thighs and tomatoes.
  10. Coat chicken in sauce, add 2 tbsp kinder for slightly more salty taste.
  11. let cool, pairs well with white wine. 


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