Slow Cooker Tuscan Garlic Chicken is creamy, full of garlic and tomato flavors, and perfect for any night of the week. It’s a recipe that’s on our menu at least once a month.
I have had a version of this slow cooker chicken recipe on the menu for many years now. Ever since the slow cooker Tuscan cheese steaks hit the blog, to be honest. Yes, I do realize that’s six years. It’s one that I’ve been tweaking and working on at least once a month or every other month for 6 years.
It’s not because those other Tuscan chicken recipes were not good. They were delicious, but always needing something to be adjusted. A slight increase in Tuscan spice mix here, some more vegetables or tomatoes there. Just a little bit of tweaking. You know what I mean?
In all honesty, it started with those sun-dried tomatoes. You see, they’re not the kind in oil. They’re just dried in a pouch. Which means that they absorb all the flavors of the broth and become sweet and tart little gems throughout the dish.
At the last minute, I decided OT add the rest of a jar of sliced kalamata olives and a couple of tablespoons of capers. With all that sweet and creamy goodness in this Tuscan flavored chicken recipe I thought a little salt and brine would add a nice bite.
I don’t know about you, but I love me some simple chicken recipes. You know the kind with a few, uncomplicated ingredients, takes very little time to prepare, and taste amazing. Well, this is one of those recipes. Not only that, but it’s a delicious garlic chicken recipe to celebrate National Garlic Day which is tomorrow.
We are celebrating all things garlic for National Garlic Day today!
When we selected this theme, I knew I wanted to make a creamy garlic chicken recipe. And while I was making the menu, I saw the Tuscan chicken pop up there again and decided to make this a slow cooker Tuscan garlic chicken recipe.
And since we use the sun-dried tomatoes that are in a pouch and not in oil, and a little bit of cream just for richness, this is a healthy sun-dried tomato chicken. So, you can serve it to you family once every month of so and they’ll devour it every time you make it.
I know because we devour it every time I’ve made it.
During times like this it’s great to have an arsenal of quick and easy chicken recipes. Especially ones that call for other cuts of chicken. I don’t know about you, but chicken breasts are not the easiest things in the world to find right now. So, I appreciate the thighs in this recipe. Not to mention thighs work better in the slow cooker than breasts any way. Breasts just dry out in my opinion.
I did not realize that I have over 30 slow cooker recipes on my blog. They range from slow cooker NC pulled chicken to Russian chicken meatball soup to even a pepperoni pizza bread and sourdough bread. That is quite a range of recipes! All of them are listed at the bottom of this post. Feel free to check some of them out while you’re here.
Our slow cooker is in almost every week. Sometimes in the summer we grill more, but it’s used a few times every month. I’m not one that keeps it just for winter months. Who doesn’t love to throw some ingredients in there, leave it to smell the house up with it’s amazing aroma, and then sit down to a somewhat effortless meal.
I’m not going to go so far as to say that this is one of the best chicken slow cooker recipes ever on my blog. However, it is tops on my list as far as chicken recipes go. I’m still partial to pot roasts in the slow cooker, but that’s just me. I really should make and share one because I just realized I don’t have a slow cooker pot roast recipe on here. No sure how I missed that.
However, I will say that this is an easy creamy garlic chicken recipe. You can brown the thighs if you want. You’re choice. That adds a little extra effort on your part. This can easily be converted to an Instant Pot or electronic pressure cooker recipe. Those are in the notes section. It’s just as easy in there, too.
In fact, that’s how I made it the last time. I spaced on putting the ingredients in the slow cooker and whipped it up as a pressure cooker recipe when I got home from work. It’s a good thing to able to make this either way in case you’re like me and totally space in the mornings. Just been on of those years, you know?
Either way you cook it up, it’s delicious. Rich and creamy with so much flavor. And the thighs are perfectly tender and full of flavor. I cannot wait to serve this up again. I have thighs in the fridge. Hmm…
- 2 pounds boneless chicken thighs
- 2 tablespoons Tuscan spice mix
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 10.5 ounces cream of chicken soup
- .87 ounce packet chicken gravy mix
- .75 ounce packet mushroom gravy mix
- 1/2 cup milk
- 1/4 cup chopped garlic
- 1 cup dry white wine
- 3 ounces chopped sun-dried tomatoes (I used the Bella San Luci in the pouch, not in oil)
- 1 cup thinly sliced onions
- 1 cup thinly sliced red bell pepper
- 1/2 cup chopped kalamata olives
- 2 tablespoons capers, drained
- 1 cup cream (or milk)
- 1 1/2 tablespoons flour
- Sprinkle thighs with the spice mix, garlic salt, and black pepper. Set aside.
- Combine the cream of chicken soup with the gravy mixes and the milk. Set aside.
- Browning the chicken is optional but does make for deliciously rich sauce. If you decide to brown them, make sure you cook the garlic 1 to minutes and use the wine to deglaze the pan.
- Place the thighs in the slow cooker (optional instructions for pressure cooker in Notes section).
- Combine the garlic with the wine and pour the mixture (or the juices from deglazing the pan) into the slow cooker.
- Sprinkle the tomatoes, onions, peppers, olives, and capers over the chicken and drizzle with the soup mixture.
- Cook on low 8 to 10 hours (or high 5 to 7) or until the thighs are fork tender.
- If cooking on low, turn the heat to high.
- Combine the cream with the flour stirring with a whisk to prevent lumps.
- Pour the cream mixture into the slow cooker, stir, and continue cooking until thickened.
- Serve over noodles, polenta, rice, or even mashed potatoes.
For the pressure cooker:
Set your cooker to brown. Add 1 tablespoon olive oil to the liner and brown the chicken on both sides.
Add the wine, and garlic and cook 1 to minutes.
Sprinkle the vegetables, olives, and capers over the chicken and drizzle the soup mixture over top.
Turn the valve to pressure cook and set it to high for 15 minutes. Allow the pressure to naturally release.
Set the cooker to brown again and cook until boiling.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 540Total Fat 30gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 14gCholesterol 235mgSodium 943mgCarbohydrates 21gFiber 3gSugar 10gProtein 43g
Garlic Lover Recipes
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- Drunken Garlic Crock Pot Roast by Palatable Pastime
- Garlic and Cheese Country Bread by Karen’s Kitchen Stories
- Garlic Bread Carbonara by Cheese Curd In Paradise
- Garlic Mushrooms by Making Miracles
- Garlic Parmesan Crispy Baked Chicken by Sweet Beginnings
- Grain Free Garlic Naan by Frugal & Fit
- Peanut Garlic Tabouleh by Art of Natural Living
- Roasted Garlic Hummus by That Recipe
- Slow Cooker Tuscan Garlic Chicken by A Kitchen Hoor’s Adventures