Description
Experience the ultimate weeknight comfort with this creamy, dairy-free Crock Pot Tuscan Chicken. This slow-cooker marvel combines tender chicken breasts with a luxurious sauce made from full-fat coconut milk, aromatic garlic, and tangy sun-dried tomatoes. It is a nutritious, protein-packed meal that is perfect for busy households, delivering authentic Italian-inspired flavors without requiring hours by the stove. Naturally gluten-free and dairy-free, this dish is as healthy as it is indulgent, becoming even more flavorful the next day as the ingredients meld together.
Ingredients
1 1/2 pounds chicken breast
Salt and pepper to taste
1 teaspoon dried oregano
1 cup full-fat coconut milk
3 tablespoons vegan butter or ghee
6 garlic cloves, minced
1 cup sun-dried tomatoes, sliced into strips
3 cups baby spinach
1/4 cup nutritional yeast or parmesan cheese
Instructions
Season the chicken breasts generously with salt, pepper, and dried oregano on all sides.
Place the seasoned chicken into the bottom of the slow cooker.
In a small bowl, whisk together the full-fat coconut milk, minced garlic, and nutritional yeast (or parmesan).
Pour the mixture over the chicken breasts.
Top with the sliced sun-dried tomatoes and dollops of vegan butter or ghee.
Cover and slow cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is tender and cooked through.
Remove the lid and stir in the baby spinach, allowing it to wilt in the residual heat for about 2-3 minutes before serving.
Notes
Add more coconut milk if you prefer a thinner or saucier consistency. If using parmesan, ensure it fits your dietary preferences. Leftovers store beautifully in an airtight container for up to 3 days and often taste better as the flavors continue to marry.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg