Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.
Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.
Italian cuisine is much like their spoken language. How so?
Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.
And you can see this same phenomenon in Italian cooking.
Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.
Tucson Region Cooking
The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.
Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.
And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.
Get Your Crockpot Ready
Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.
This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!
Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.
Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.
You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.
Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.
In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each). Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.
Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.
Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
3/4 teaspoon dried minced garlic
1/4 cup butter, milted
1/4 cup brown sugar, packed
1 teaspoon Himalayan salt (optional)
1/4 teaspoon black pepper (optional)
1 pound pork loin chops, thin cut
8 slices smoked bacon
8 ounces cream cheese, room temperature
1 pound carrots, sliced down the middle and cut into 2 inch slices
Heat oven to 400 degrees
Mix sugar and spices in a small bowl and set aside.
Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.
Arrange prepared chops into a 13 X 9 inch glass baking dish.
Next add melted butter to sugar-spice mix, and incorporate. Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.
Roast both prepared baking dishes for 30 minutes, or until pork is cook.
As the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice homemade meal that doesn’t require traditional stove top or oven cooking.
Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family.
How does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning.
You should also consider the fact that using a crock pot to cook with will not heat the house and therefore preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce.
This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity.
Unfortunately, the general consensus has been that crock pots are meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it.
When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot. That includes many wonderful, enticing meals and treats.
In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning.
First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurry to prepare a dinner when we are exhausted from the activities of our day.
Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, we may open a can of vegetables (in most cases canned vegetables have little to no nutritional value) in favor of expedience. Crock pot cooking in many instances is a meal in one dish.
Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher afterwards.
You can spend less time cleaning just as you spent less time slaving over a hot stove. Once cleanup is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star.
While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.
Original Post February 17, 2014 – Updated October 1, 2021
In early times past, food stuff such as roots, vegetables and meats were wrapped in leaves and placed on warm or hot rocks that made a ring around a fire.
The wrapped food was left there for a long period of time. Early cooks discovered that cooking this way tenderized tough plants and meats, and released more flavor into the food.
This concept or type of cooking was carried over into pot-based cooking over fires and eventually to stoves.
History of the Crockpot
This tradition of slow cooking was first commercialized by the Naxon Corporation with its electric slow cooker intended only for beans.
Rival Corporation bought Naxon in 1971. Rival redesigned the slow cooker and branded the bean cooker as the crockpot.
The original crockpot’s stoneware liner wasn’t removable. Than In 1974 the product was redesigned with a removable liner, for easy cleaning.
Aside from cosmetic changes and the addition of larger sizes, crockpots remained virtually unchanged until the introduction of a programmable crockpot in 2001.
Is Slow Cooking Safe
Yes, the slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.
The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.
Use Caution When Using A Slow Cooker
Some disadvantages to crockpot cooking are: vitamins and nutrients are lost because of enzyme action during cooking.
Raw beans must be boiled before cooking to remove an enzyme that can cause food poisoning. Canned beans do not require boiling, as they are boiled in the canning process.
A slow cooker is certainly convenient, but if not used correctly there is the potential for food-safety hazards.
Temperatures between 40° and 140°F fall into the so-called “Danger Zone,” and bacteria thrive at these temperatures.
When using a slow cooker be sure to take precautions that keep food from being in the Danger Zone for too long.
To avoid the Danger Zone, never add frozen ingredients to your cooker, refrigerate any ingredients you’ve prepped ahead in separate storage containers and bring liquids to a simmer if you’re cooking on Low before adding them to your cooker to give the heating process a jump-start.
Never attempt to cook a whole chicken or roast in your slow cooker: large hunks of meat won’t cook thoroughly enough in the slow cooker.
So when cooking with meat, make sure it’s cut into smaller pieces that will cook throughout.
The US Food and Drug Administration (FDA) state that bacteria grow the fastest between 40 and 140 degrees Fahrenheit.
Depending on the meat, it needs to be cooked to a minimum of 145 degrees Fahrenheit to kill most bacteria (poultry should be cooked to 165 degrees Fahrenheit and ground meat to 160 degrees Fahrenheit).
Even if your food is eventually cooked to the proper temperature, if it stays too long in the 40-140 range, it will house much more bacteria than if cooked properly.
When possible, preheat the Crock-Pot before you add the food. This process will ensure the food is not kept at a temperature that allows bacteria to grow rapidly.
In addition to preheating, setting the temperature to a high setting for the first hour before switching to the low setting will help to ensure the food reaches the correct, safe eating temperature.
It is recommended to never use a crockpot to reheat already cooked foods, but have been stored in the refrigerator.
Also it is worthy to note, that crockpots bought with in the last 5 to 6 years do cook faster than the older models.
Therefore, not leaving the raw foods to long in the temperature danger zone (40 and 140 degrees).