I’m obsessed with how tender and flavorful Slow Cooker Chicken Thighs turn out with almost no work. The meat falls right off the bone and the sauce is creamy, garlicky, and loaded with sun-dried tomatoes and wilted spinach. Italian seasoning flavors every bite while Parmesan adds richness. It’s the kind of meal that cooks itself while you go about your day.
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I make this for busy weeknights, Sunday dinners, meal prep, and family gatherings because it’s effortless and everyone loves it. It’s budget-friendly and feeds a crowd easily. Leftovers taste even better the next day and reheat perfectly for quick lunches. Keep it in the fridge for up to 3 days or freeze portions for up to 3 months for easy meals.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Slow Cooker Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I think you’ll find these chicken thighs incredibly easy to make, and the creamy Tuscan sauce comes together right in the slow cooker with minimal effort.
Season the Chicken
Pat the bone-in skinless chicken dry with paper towels. Rub them evenly and directly with Italian seasoning, salt, and black pepper on all sides, or combine the spice mixture in a small bowl first before this step. This creates a flavorful base that penetrates the meat as it cooks.
Sear the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the bone-in chicken thighs in a single layer and sear on both sides for 3 to 4 minutes per side, until golden brown.
You’ll want a cast-iron skillet for the best sear and heat retention. This step adds extra flavor and creates a beautiful crust, but you can skip it if you’re short on time.
You may also use boneless skinless chicken thighs if that’s what you have on hand, though they won’t be quite as juicy as bone-in. If using skin-on chicken thighs, sear them skin-side down in the pan over medium heat to render the fat and crisp the chicken skin before adding them to the slow cooker.
Layer the Ingredients
Place the seared chicken thighs in your slow cooker. Add the sliced onion, minced garlic, and chopped sun-dried tomatoes around and over the chicken so the flavors distribute evenly.
You can substitute 1 teaspoon garlic powder and 1 teaspoon onion powder for the fresh garlic and onion if you need a quicker prep with no chopping.
Add the Broth
Pour in the chicken broth to cover the bottom of the slow cooker. The broth keeps the chicken moist and creates the base for the creamy sauce that develops as everything cooks together. Vegetable broth also works for this recipe if you prefer a slightly lighter flavor.
Cook Low and Slow
Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F on a meat thermometer.
Guessing won’t do you any good, so make sure to keep your instant-read thermometer at hand. The bone-in thighs stay juicy even after long cooking times.
Finish with Cream and Spinach
Stir in the heavy cream and fresh spinach. Cover and cook for an additional 5 to 10 minutes, just until the spinach wilts into the sauce. If you want to thicken the sauce, stir in cornstarch slurry (totally optional!).
Taste and adjust seasoning with salt and black pepper as needed. The cream thickens slightly as it heats and coats the tender chicken beautifully.
Serve and Enjoy
Serve warm, spooning the creamy sauce over the chicken and finishing with grated Parmesan cheese and optional fresh parsley for brightness. Enjoy!
If you’re bringing these chicken thighs to a potluck or gathering, leave them in the slow cooker insert and transport it in a slow cooker thermal carrier with insulated sides to keep everything hot.
You can also transfer the finished dish to a baking dish with a tight-fitting lid, then wrap it in an aluminum foil and a thick linen towel before placing it in an insulated thermal bag to help retain heat. The creamy sauce stays stable and won’t separate during travel.
Slow Cooker Chicken Thighs
Add Preferred SourceEquipment
Ingredients
- 2-2 ½ pounds bone-in, skinless chicken thighs (about 6 thighs)
- 2 tablespoons Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil divided
- 1 cup sweet onion sliced
- 6 cloves garlic minced
- 1 cup sun-dried tomatoes chopped
- 4 cups fresh spinach
- 1 cup chicken broth
- 1 cup heavy cream
- ¼ cup Parmesan cheese grated, for serving
Instructions
- Pat the chicken thighs dry. Rub them evenly with Italian seasoning, salt, and black pepper.2-2 ½ pounds bone-in, skinless chicken thighs, 2 tablespoons Italian seasoning, Salt and black pepper
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides for 3 to 4 minutes per side, until golden brown. This step adds extra flavor but may be skipped if short on time.2 tablespoons olive oil
- Place the chicken thighs in the slow cooker. Add the sliced onion, minced garlic, and chopped sun-dried tomatoes around and over the chicken.1 cup sweet onion, 6 cloves garlic, 1 cup sun-dried tomatoes
- Pour in the chicken broth to cover the bottom of the slow cooker. This helps keep the chicken moist and creates a flavorful sauce.1 cup chicken broth
- Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Stir in the heavy cream and fresh spinach. Cover and cook for an additional 5 to 10 minutes, just until the spinach wilts. Taste and adjust seasoning with salt and black pepper as needed.4 cups fresh spinach, 1 cup heavy cream
- Serve warm, spooning the creamy sauce over the chicken and finishing with grated Parmesan cheese.¼ cup Parmesan cheese
Notes
Nutrition
How to Store Leftovers
Let the chicken cool to room temperature, then transfer it to airtight containers with the creamy sauce spooned over to keep the meat moist. The chicken stays fresh in the fridge for up to 3 days and reheats beautifully on the stovetop over low heat or in theoven or microwave.
For longer storage, place the chicken and sauce in durable freezer containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The cream sauce may separate slightly after freezing, but a quick stir over low heat brings it back together. Reheat gently to avoid curdling the cream.
What to Serve With Slow Cooker Chicken Thighs
They’re delicious served over creamy mashed potatoes, white rice, or buttered egg noodles so the Tuscan sauce soaks into every bite. The rich, garlicky cream pairs perfectly with crusty bread for dipping, or serve them alongside roasted vegetables like green beans, broccoli, or asparagus for balance.
A simple arugula salad with lemon vinaigrette cuts through the richness and adds fresh contrast. For a complete Italian-inspired meal, try them with garlic bread and Caesar salad. The creamy sauce is so flavorful that you don’t need much else on the plate to make it feel like a full dinner.
More Easy Recipes for You to Try at Home
I think you’ll love these other slow cooker recipes and chicken dinners I make all the time.
