I personally love a summer crockpot meal -- I get a cozy dinner without needing to turn on the stove or the oven when it is 90F outside! My crockpot tuscan chicken is the perfect dinner for when the summer thunderstorms are raging and you want something comforting to eat or for when you have had a long day and don't feel like putting in a lot of effort for dinner!
Prep Time: 15 minutes
Cook Time: 4-6 hours
Ingredients:
2 tbsp
2lbs Chicken Breast
1 cup Chicken Stock
1 Yellow Onion
1 Shallot
3 cloves of Garlic
28 oz can Diced tomatoes
1 tbsp dried Oregano
1 tbsp dried Basil
Salt & Pepper to taste
3 cups Spinach
½ cup Heavy Cream (or Coconut cream to make it dairy free!)
½ cup Parmesan Cheese
Place a pan on the stove over medium heat with the olive oil. Dice your onion, shallot, and garlic to the pan and cook for 2-3 minutes or until the onions start to become translucent.
Place your chicken breasts in the bottom of your crockpot and cover with your onion and garlic mixture, the diced tomatoes, and the chicken stock. Add in the seasonings as well.
Place the lid on the crockpot and cook on high for 4 hours or on low for 6 hours or until the chicken shreds easily with a fork.
30 minutes before you are ready to eat, add the spinach to the crockpot and combine until wilted. Then mix in the heavy cream and parmesan cheese.
Serve over your favorite pasta or rice!
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