Serves 1
Directions
- 1Add the sun-dried tomato oil to the bottom of the crockpot.
- 2Place three chicken breasts into the crockpot.
- 3Zest one lemon over the chicken.
- 4Season the chicken with black pepper, oregano, paprika, red pepper flakes, and garlic powder.
- 5Pour heavy cream into a separate bowl.
- 6Add minced garlic to the cream.
- 7Add 1/2 cup of sun-dried tomatoes to the cream mixture.
- 8Add cornstarch to the cream mixture.
- 9Add Pecorino Romano cheese to the cream mixture.
- 10Whisk the cream mixture until well combined.
- 11Pour the cream mixture over the seasoned chicken in the crockpot.
- 12Add chopped red onions on top of the cream and chicken.
- 13Cover the crockpot and cook. (The video suggests refrigerating overnight and cooking the next morning, but you can also cook it immediately.)
- 14Add fresh spinach to the cooked chicken in the crockpot.
- 15Prepare the crostini by drizzling olive oil on slices of bread.
- 16Season the bread with oregano, salt, and pepper.
- 17Brush the seasoned olive oil evenly over the bread slices.
- 18Place the crostini in the oven to toast.
- 19Shred the cooked chicken in the crockpot.
- 20Serve the Tuscan chicken on top of the toasted crostini.
Ingredients
- Sun-dried tomatoes in oil
- 3 Chicken breasts
- 1 Lemon
- Black pepper
- Oregano
- Paprika
- Red pepper flakes
- Garlic powder
- 1 cup Heavy cream
- Minced garlic
- 0.5 cup Sun-dried tomatoes
- Cornstarch
- Pecorino Romano cheese
- Red onion
- Spinach
- Olive oil
- Salt
- Bread
Equipment
CrockpotMicroplane graterWhiskMeasuring cupsMeasuring spoonsBaking sheetSilicone brush
Tips
- You can prepare the chicken mixture the night before and refrigerate it to cook the next morning.
- Serve the Tuscan chicken with crusty bread or crostini.
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