Shredded Tuscan Chicken
This creamy Italian chicken, slow cooked in the crockpot, is perfect for busy days.
When I first started using my crockpot, I thought, “how hard could this be? I mean really... how hard is it to cook chicken in the crockpot?” It seemed simple: throw in a few chicken breasts, toss some salt and seasonings on top, and leave it to cook for a few hours.
I quickly learned that it is not hard to make chicken in the crockpot—but it is challenging to make good chicken.
My husband and I have suffered through many trial and error crockpot recipes: from dry salsa chicken breast to disintegrated BBQ, to soup turned into porridge. But with a little bit of practice, I found the secret to cooking meat in the crockpot: slow cooking. I have the best results around 8-10 hours.
So, what makes this particular chicken recipe special? It’s slow cooked, bursting with flavor, tender, juicy, and very low prep. What’s not to love?
I had a rendition of this recipe at a friend’s home and knew that I would have to try it. If you’re anything like me, sometimes I get what I call: “Chickened-out.” But I am happy to report that this recipe even passes the tired-of-chicken-test.
Ingredient Breakdown
Chicken – I like to use organic pasture raised chicken breast/thighs. Sourcing them locally is even better!
Salt – Use a mineral salt. My favorite is Redmonds.
Seasonings – I list my favorite Italian seasonings in the recipe, but you could add whichever Italian flavored spices that you fancy.
Coconut milk – Be sure to find a coconut milk with no added sugar and very minimal ingredients. I also recommend using full fat to get the creamiest results!
Tapioca Starch – You could use cornstarch or arrowroot flour, but I have had good results with tapioca starch.
Sun-dried Tomatoes – Either sun-dried tomatoes in a bag, or in a jar with oil will work. Just be sure that you are buying tomatoes marinated in olive oil, to avoid seed oils.
Cheese – I use raw parmesan. You could use your cheese of choice.
Spinach – Fresh is best, but frozen works well too!
Ingredients
· 3 lb Chicken Breasts (can use a little more or a little less)
· 1 ½ Teaspoon Salt
· 1 Teaspoon Basil
· 1 Teaspoon Oregano
· 1 Teaspoon Parsley
· 1 Teaspoon Garlic Powder
· 1 Can Full-Fat Coconut Milk
· 1 Tablespoon Tapioca Starch
· 1/2-1 Cup Sundried Tomatoes
· 1/4-1/2 Cup Parmesan Cheese
· 3-4 Handfuls of Chopped Spinach
Instructions
1. Place all of your chicken in the bottom of the crockpot.
2. Mix all of the spices and 1 teaspoon of salt in a little bowl. Sprinkle evenly over all of the chicken.
3. In another bowl, whisk the coconut milk, tapioca starch, and ½ teaspoon salt together. Pour on top of the chicken.
4. Dice the sundried tomatoes. Add the tomatoes and cheese on top.
5. Cook on low for 8 hours.
6. About 45 minutes before it’s time to serve, add the chopped the spinach.
7. Can serve whole or shred the chicken in the crockpot.
8. Delicious with sourdough bread, vegetables, rice, and noodles!