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Crockpot or Instant Pot Tuscan Chicken

Servings: 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:

  • 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!