Creamy Sun-Dried Tomato Basil Chicken (Slow Cooker Tuscan Delight)
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 (12 oz) can coconut milk or heavy cream
- 2 cups baby spinach
- 1 tablespoon Italian seasoning
- ½ cup chicken broth
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Optional: fresh basil for garnish
Instructions:
- Add chicken to the slow cooker and season with Italian seasoning, garlic powder, salt, and pepper.
- Pour in chicken broth and add chopped sun-dried tomatoes.
- Cook on LOW for 5–6 hours or HIGH for 3 hours.
- Stir in the coconut milk or cream and spinach about 20–30 minutes before serving, allowing it to warm and wilt.
- Garnish with fresh basil and serve over rice, mashed potatoes, or gluten-free pasta.
Tips & Ideas:
- For dairy-free, use full-fat coconut milk. It pairs beautifully with the sun-dried tomato flavor!
- Add a sprinkle of nutritional yeast for a cheesy vibe without the dairy.
- Leftovers make a stellar wrap or baked potato topper.
⚠ Caution: Sun-dried tomatoes may contain sulfites. Check the label if sensitive.
