Crock Pot Tuscan Chicken
, 6 h 20 min to 8 h 20 min, 4
Slow-cooked chicken breasts in a creamy Parmesan sauce with sun-dried tomatoes and spinach.
| prepMince garlic | ||||||||
| prepChop sun-dried tomatoes | ||||||||
| prepChop and pack fresh spinach | ||||||||
| 15 ml olive oil | Sauté garlic in oil, 1 min | Simmer cream & broth, 10 min | Whisk in Parmesan until smooth | Pour sauce over chicken | Cook on High 3–4 hrs or Low 6–8 hrs | Remove chicken, turn to High | Stir in spinach until wilted | Return chicken, spoon sauce over top |
| 6 cloves garlic, minced | ||||||||
| 240 ml heavy cream | ||||||||
| 80 ml chicken broth, reduced sodium | ||||||||
| 75 g grated Parmesan cheese | ||||||||
| 680 g boneless skinless chicken breasts | Season chicken, top with tomatoes | |||||||
| 1 tbsp Italian seasoning | ||||||||
| 1 tsp sea salt | ||||||||
| 1/4 tsp black pepper | ||||||||
| 70 g sun-dried tomatoes, chopped | ||||||||
| 60 g fresh spinach, chopped, packed | ||||||||
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