Crockpot Tuscan Chicken – tender chicken thighs cooked with garlic, sundried tomato paste and orzo, finished with sour cream and spinach. An easy and flavor-packed family meal that’s fuss free and delicious.
1cup(170g) orzo pasta (or small dried pasta shapes)
2cups(60g) fresh baby spinach (or as much as you like!)
3tbspsour cream or creme fraiche
2tbspfresh basil, chopped
Grated parmesan, to serve
Instructions
If your slow cooker allows for searing then add the oil and cook the chicken until coloured on both sides.
Add the onions, mushrooms, salt and pepper. Cook, stirring, for 5 minutes.
Stir in the sun-dried tomato paste and garlic.
Add the cherry tomatoes and broth. Cover and cook for 90 minutes on HIGH setting.
Stir in the pasta, cover and cook for a further 30-45 minutes until the pasta is cooked to your liking.
Add the spinach and stir into the pasta so that it wilts. Stir in the sour cream and check the seasoning.
Serve topped with chopped basil and grated Parmesan.
Video
Notes
If you are short on time, simply add all the ingredients (apart from pasta) to the crockpot and cook for 90 minutes on high. Add the pasta, if using, and cook for a further 30-45 minutes, or until cooked to your liking.
Gluten Free – if you use gluten free pasta. Dairy Free– leave out the sour cream and cheese.
Low Carb/ Keto– if you leave out the pasta.
Slimming World Friendly – use cooking spray and sun dried tomatoes with oil rinsed off. Either leave out the sour cream or use half fat sour cream or fat free creme fraiche for lower syns.
Leftovers will keep in the fridge for 3 days. Slow cooker Tuscan chicken is suitable for freezing if no pasta is added.