This recipe is a delicious Tuscan chicken dish that can be made in the slow cooker or as a one-pan meal. This is a paleo recipe and dairy-free which differs from the traditional recipe. Instead I use coconut milk, but don’t worry the flavours from the seasoning, dijon, and nutritional yeast really masks the coconut taste. Sometimes you want the coconut to shine and other times you want it to be less noticeable like this dish.
Nutritional yeast is often used in dairy-free recipes as a substitute for cheese. This adds a really nice depth of flavour. Don’t skip this ingredient it is a must! It’s easy to find at places like Bulk Barn. The sun-dried tomatoes also add a nice salty and contrasting taste to any Tuscan inspired dish!
You can serve this with your choice of side like gnocchi, pasta, rice or even ultra-healthy options like zucchini noodles or cauliflower rice. I made some gnocchi on the side because it takes 2 minutes to cook, perfect to pair with slow cooker meals.
So grab some wine and sit back while the slow cooker does all the work. It’s almost like you’re on vacation…well almost…enjoy!
1/2 cup of sun-dried tomatoes, roughly chopped and strained
1 1/2 tsp of Italian seasoning
1/8 tsp of red pepper flakes
1 1/4 cup of chicken broth
1/3 cup of coconut cream
1 tsp of Dijon mustard
2 tbsp of nutritional yeast
1 tbsp of cornstarch or arrowroot flour
2 tbsp of avocado oil or olive oil
2 cups of spinach
Salt and pepper to taste
Salt and pepper the chicken, add 1 tbsp of avocado oil and add the chicken to a pan and brown for 3 – 4 minutes. Remove and place at the bottom of your slow-cooker. Season the chicken with Italian seasoning and red pepper flakes.
On medium-low heat, add 1 tbsp olive oil and onions to the same pan you cooked the chicken and cook for a few minutes. Then add the garlic cloves and cook for another 2 minutes. Add the chicken broth and coconut cream. I like to keep my can of coconut milk in the fridge and then just scoop out the cream portion at the top. Whisk well. Add in the sun-dried tomatoes the nutritional yeast and stir. Turn up the heat to medium.
Taste test and season with any sea salt or pepper. In a small bowl add the cornstarch and a splash of the broth from the pan, stir until dissolved with no clumps. Slowly add it to the sauce. Stir until the sauce thickens slightly then pour over the chicken in the slow-cooker. Turn on your slow-cooker and cook on high for 4 hours or low for 6 – 7. When you are ready to serve, remove the chicken, stir in the spinach until its wilted. Ladle the sauce over your chicken.
Serve over gluten-free pasta, zucchini noodles, rice, cauliflower rice or gnocchi (like I did).