Crockpot or Instant Pot Tuscan Chicken 🌱

Creamy Dreamy Goodness!

This is Real Comfort Food at its finest.

Many positive reviews have poured in since I first shared this recipe on social media – you better try it soon!

I served this over quinoa, and alongside our Parmesan Roasted Broccoli.

…my teenagers honestly licked their plates clean.

Crockpot AND Instant Pot Instructions below.

Makes about 6 servings

Ingredients:

• 2 Tbsps unrefined coconut oil, or ghee
• 2 lbs. boneless, skinless chicken breasts
• sea salt and ground pepper, to taste
• 1/2 cup chicken bone broth
• 1 Tbsp gluten free flour, or Arrowroot powder
• 1 (15-ounce) can unsweetened coconut milk
• 6 ounces sun-dried tomatoes, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp dried Italian seasoning
• 1/2 tsps crushed red pepper flakes
• 8 ounces baby spinach leaves

➡️Slow Cooker Instructions:

Heat your coconut oil over medium-high heat in a large skillet.

Add in the chicken to the pan and season with sea salt and pepper.

Sear until nicely golden brown on both sides. Roughly break the chicken into large chunks and add it into the crockpot.

In a small bowl whisk the broth and flour together really well, and pour it into the skillet where you cooked your chicken.

Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.

Once this sauce thickens, transfer it to your crockpot, using a good spatula to make sure you get all of it.

In a mixing bowl, stir together all remaining ingredients except for the spinach.

Pour this mixture over the chicken and stir well to combine everything.

Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.

Once the chicken is done, add in your fresh spinach and stir until wilted.

Serve immediately with an extra sprinkle of Parmesan cheese if desired.

➡️Instant Pot Instructions:

Set Instant Pot to sauté. Once hot, add your oil.

Add the chicken to your instant pot and season with sea salt and pepper.

Sear until nicely golden brown on both sides. Roughly break the chicken into chunks and remove it from the instant pot. Set chicken aside on a plate.

In a small bowl whisk the broth and flour together really well, and pour it into the instant pot where you just cooked your chicken.

With your instant pot on sauté, bring to a gentle simmer to deglaze, stirring constantly. Add chicken back into this mixture.

In a mixing bowl, stir together all remaining ingredients except for the spinach.

Pour this mixture over the chicken and stir well to combine everything.

Cover and seal the lid. Make sure the valve points to Sealed. Change setting to Manual and adjust time to 6 minutes on High Pressure.

When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using “quick release” and, after the pin drops, carefully remove the lid.

Add fresh spinach to your hot creamy chicken, then stir to combine just until your spinach is wilted.

Serve immediately with an extra sprinkle of Parmesan cheese if desired.

Enjoy!

❤Rachel

Crockpot or Instant Pot Tuscan Chicken

Category Dinner Recipes

Persons

6

Ingredients

• 2 Tbsps unrefined coconut oil, or ghee
• 2 lbs. boneless, skinless chicken breasts
• sea salt and ground pepper, to taste
• 1/2 cup chicken bone broth
• 1 Tbsp gluten free flour, or Arrowroot powder
• 1 (15-ounce) can unsweetened coconut milk
• 6 ounces sun-dried tomatoes, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp dried Italian seasoning
• 1/2 tsps crushed red pepper flakes
• 8 ounces baby spinach leaves

Instructions

Slow Cooker Instructions:

1. Heat your coconut oil over medium-high heat in a large skillet.
2. Add in the chicken to the pan and season with sea salt and pepper.
3. Sear until nicely golden brown on both sides. Roughly break the chicken into large chunks and add it into the crockpot.
4. In a small bowl whisk the broth and flour together really well, and pour it into the skillet where you cooked your chicken.
5. Place the skillet back over medium heat and bring to a gentle simmer to deglaze, stirring constantly.
6. Once this sauce thickens, transfer it to your crockpot, using a good spatula to make sure you get all of it.
7. In a mixing bowl, stir together all remaining ingredients except for the spinach.
8. Pour this mixture over the chicken and stir well to combine everything.
9. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours.
10. Once the chicken is done, add in your fresh spinach and stir until wilted.
11. Serve immediately with an extra sprinkle of Parmesan cheese if desired.

Instant Pot Instructions:

1. Set Instant Pot to sauté. Once hot, add your oil.
2. Add the chicken to your instant pot and season with sea salt and pepper.
3. Sear until nicely golden brown on both sides. Roughly break the chicken into chunks and remove it from the instant pot. Set chicken aside on a plate.
4. In a small bowl whisk the broth and flour together really well, and pour it into the instant pot where you just cooked your chicken.
5. With your instant pot on sauté, bring to a gentle simmer to deglaze, stirring constantly. Add chicken back into this mixture.
6. In a mixing bowl, stir together all remaining ingredients except for the spinach.
7. Pour this mixture over the chicken and stir well to combine everything.
8. Cover and seal the lid. Make sure the valve points to Sealed. Change setting to Manual and adjust time to 6 minutes on High Pressure.
9. When finished cooking, let naturally release for 10 minutes. Release the rest of the pressure using "quick release" and, after the pin drops, carefully remove the lid.
10. Add fresh spinach to your hot creamy chicken, then stir to combine just until your spinach is wilted.
11. Serve immediately with an extra sprinkle of Parmesan cheese if desired.
12. Enjoy!

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