Slow cooker Tuscan chicken
An impressive and utterly delicious chicken dish that’s bound to become a family favourite. Browning the chicken adds so much colour and flavour to the dish that no one would guess that it’s been simmered in a slow cooker. Don’t skimp on softening the garlic as it really mellows the flavour and only takes a few seconds.
Ingredients
- 4 chicken breasts, skin removed and boneless
- 1 tbsp olive or sunflower oil
- 60²µ/2¼´Ç³ú sun-dried tomatoes from a jar, drained and each cut into 3–4 strips (or 5 sun-dried tomato halves)
- 2 large garlic cloves, crushed
- ½ tsp dried oregano
- 1 tsp ground paprika (not smoked)
- small pinch dried red chilli flakes
- 300ml/10fl oz hot chicken stock, made with 1 chicken stock cube
- 1 tbsp cornflour
- 100ml/3½fl oz double cream
- 25g/1oz Parmesan, finely grated
- 100g/3½oz baby spinach leaves
- freshly ground black pepper
- freshly cooked rice or tagliatelle or potatoes, to serve
- freshly cooked vegetables, to serve
Method
Season each chicken breast, smooth-side up, with black pepper.
Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot.
Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring.
Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.
Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.
Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened.
Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken.
Serve with the rice, tagliatelle or potatoes and vegetables.
Recipe Tips
This recipe also cooks really well on a low setting too, but it's best to use 500–600g/1lb 2oz–1lb 5oz chicken thigh fillets instead of breasts as they won’t dry out so much. Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour, Parmesan, and spinach.
To freeze, put cooled portions of the Tuscan Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month. Defrost and stir the sauce well before reheating in the microwave or in a saucepan over a low heat. Make sure the chicken and sauce are hot throughout before serving.
A slow cooker that holds around 4 litres/7 pints works best for this dish.
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