Description
Indulge in a stress-free, restaurant-quality meal with this dairy-free Crock Pot Tuscan Chicken. Combining tender chicken breasts with aromatic garlic, sun-dried tomatoes, and vibrant spinach, this slow-cooked dish is simmered in a rich, creamy sauce made from coconut milk and nutritional yeast. It is a wholesome, protein-packed dinner that is perfect for busy weeknights, offering deep Mediterranean flavors without the need for heavy dairy or complicated stovetop preparation.
Ingredients
1.5 pounds boneless skinless chicken breasts
1 cup full-fat canned coconut milk
1/2 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 tablespoon dried oregano
2 tablespoons nutritional yeast
2 cups fresh baby spinach
Salt and black pepper to taste
Instructions
Place the chicken breasts at the bottom of the slow cooker.
In a medium bowl, whisk together the coconut milk, nutritional yeast, dried oregano, minced garlic, salt, and pepper.
Pour the mixture over the chicken breasts.
Scatter the chopped sun-dried tomatoes around the chicken.
Cover and cook on low for 6 hours or high for 3-4 hours.
In the last 15 minutes of cooking, stir in the fresh spinach until wilted.
Shred or slice the chicken before serving with the sauce.
Notes
Serve over zucchini noodles for a low-carb option or with hearty pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the coconut milk is full-fat for the best creamy consistency.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 310
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg