Crockpot Tuscan Chicken
Crockpot Tuscan chicken is a comfort food dinner that's rich and hearty. This recipe is perfect to make on a cold night.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- ½ cup chicken broth
- ¼ cup nutritional yeast
- 1 cup canned coconut milk full-fat for creaminess
- 1 cup fresh spinach
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
Instructions
- Season the chicken with Italian seasoning, salt, and black pepper.
- Place chicken in the slow cooker and top with minced garlic, sun-dried tomatoes, and red pepper flakes.
- Mix the sauce: In a small bowl, whisk together chicken broth, nutritional yeast, and coconut milk. Pour over the chicken.
- Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender.
- Stir in spinach during the last 10 minutes of cooking until wilted.
- Serve hot with steamed green beans or cauliflower mash!
Notes
- This is not a classic Tuscan chicken recipe. The sauce is dairy-free, so while still delicious, it's a bit thinner. Use full-fat coconut milk (or heavy cream) for the creamiest sauce. Lite coconut milk will make the sauce thinner.
- To thicken the sauce, you can mix 2-3 teaspoons of cornstarch with a splash of water and stir it in 15–30 minutes before serving.
- You can save money by using homemade Italian seasoning.
- Add the spinach last. Stirring the fresh spinach in right before serving keeps the vibrant green color and prevents it from overcooking.
- Leftovers keep well in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 450kcal | Carbohydrates: 14g | Protein: 53g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 403mg | Potassium: 1586mg | Fiber: 4g | Sugar: 7g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 4mg
