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Keto Slow Cooker Tuscan Chicken

Keto Slow Cooker Tuscan Chicken
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Let’s talk comfort food: this Keto Slow Cooker Tuscan Chicken is everything you love about a rich, hearty meal—just low-carb! Imagine tender chicken thighs simmering in a garlicky Parmesan sauce with sun-dried tomatoes and fresh spinach. It’s bursting with Mediterranean flavors and ridiculously easy to make. Perfect for a busy weeknight, meal prep, or when you just want something cozy.

Ingredients

Scale

Here’s everything you’ll need for this recipe:

  • 1 ½ lbs boneless, skinless chicken thighs
  • 3 oz fresh baby spinach
  • 1 cup Parmesan cheese, grated (fresh is best!)
  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes (packed in oil), sliced
  • ½ cup chicken stock
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp oil from the sun-dried tomato jar
  • 2 tsp dried parsley
  • ½ tsp dried basil
  • ¼ tsp dried oregano
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper

Instructions

Step 1: Make the Sauce

Start by making the star of the dish: the creamy garlic-Parmesan sauce. Here’s how:

  • Melt the butter and a tablespoon of sun-dried tomato oil in a saucepan over medium heat.
  • Toss in the minced garlic and sauté for about 20 seconds—just until fragrant. You don’t want it to brown!
  • Mix in the chicken stock and heavy cream. Let it simmer for about 8 minutes to thicken up slightly.
  • Stir in the Parmesan cheese and keep whisking until you have a smooth, creamy sauce.

Pro Tip: If it coats the back of your spoon, it’s ready.

Step 2: Season the Chicken

Place your chicken thighs in a single layer in the slow cooker. Sprinkle evenly with dried parsley, basil, oregano, salt, and pepper. Then, layer the sliced sun-dried tomatoes right on top. Easy, right?

Step 3: Combine and Cook

Pour the prepared sauce over the chicken and tomatoes. Pop on the lid and:

  • Cook on high for about 3 hours, OR
  • Set it on low for about 6 hours.

Don’t Forget: Check that the chicken reaches an internal temperature of at least 165°F before serving.

Step 4: Add the Spinach

Time for the final touch! Once the chicken is cooked:

  • Remove it from the slow cooker and set it aside.
  • Stir fresh baby spinach into the hot sauce. It’ll wilt in just 2–3 minutes.
  • Return the chicken to the slow cooker to keep warm until serving.

Want a thicker sauce? Take the lid off during the last 30 minutes of cooking to help the liquid reduce.

Notes

Serving Ideas

This dish pairs perfectly with keto-friendly sides like:

  • Cauliflower rice
  • Zucchini noodles
  • Mashed cauliflower

Or, if you’re not worried about carbs, go ahead and serve it with pasta, rice, or crusty bread to soak up all that creamy sauce! Don’t forget a little extra Parmesan on top for good measure.

Tips and Tricks

  • Love some spice? Add a pinch of red pepper flakes or cayenne to the sauce.
  • Looking to elevate it? Toss in mushrooms or crispy pancetta for a little extra flair.
  • Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Leftovers? No Problem!

  • Fridge: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm gently on the stovetop over low heat or microwave in short bursts.

Find it online: https://ketorecipesnow.com/keto-slow-cooker-tuscan-chicken/