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Crockpot Tuscan Chicken


1 ½ pounds chicken breast (approximately 3 large breasts)

salt + pepper to taste

1 teaspoon dried oregano

1 cup full fat coconut milk more if desired

3 tablespoon vegan butter or ghee

6 garlic cloves smashed

1 cup sun-dried tomatoes sliced

3 cups baby spinach


  1. Season chicken with salt, pepper and oregano. Add to slow cooker and pour in coconut milk. Drop in vegan butter or ghee, garlic cloves and sun-dried tomatoes.
  2. Cook on low for three hours or until an instant read thermometer reads 165F. Remove chicken to a side dish and tent with foil. Allow chicken to rest.
  3. Mix spinach into the sauce. If desired, cook pasta noodles to serve with sauce. Mix cooked noodles into sauce and top with sliced chicken.

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