The journey to this recipe has an interesting story. I kept seeing ads on Facebook to buy a Keto friendly crockpot recipe book. On a lark, I snagged a picture from the ad and did a Google image search. Low and behold I found the exact same picture and recipe on a site called EatWell101. Here the recipe is credited to someone other than the person trying to sell me the cookbook.
I have no idea which woman actually created this dish. Regardless it looks incredibly yummy. I love that it cooks in a crockpot with very little prep needed. AND you can serve it over rice, coucous, noodles, etc. - OR it can be keto/low-carb friendly by serving over zoodles or cauliflower rice. How great is that?
If you have a crowd coming for dinner and some trying to follow keto or low-carb, they can eat it that way. Others can enjoy it served over more traditional sides. I love when one dish can work with several different diets. While it would definitely change the amount of flavour, I was also considering how to make a vegetarian version - perhaps using Portobello mushrooms, tofu or vegetarian balls of some kind. But for my first time out, I'll be making just as it is presented below. After that I can start experimenting.
It's going on my menu this week, but if you try it before I do, be sure and add a comment as to how you liked it and if you changed anything. Most likely I'll serve it over a fav I like where I use half regular spaghetti noodles and half zoodles. This version cuts the carbs in half, but still give you a bit. And it ups your vegetable servings.
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Crockpot Tuscan Garlic Chickenby Christina Cherrier on Eat Well 101
6 – 8 Skinless, bone-in chicken thighs (can sub breasts, but less flavour)
1 T Olive oil or butter
6 Cloves garlic, minced
1 C Heavy cream
1/3 cup Chicken broth
3/4 cup Grated parmesan cheese
1 T Italian seasoning
1 tsp Crushed red chili pepper flakes, optional
Sea salt and fresh cracked black pepper
1/2 C Sun-dried tomatoes (chopped)
2 C Spinach (chopped, packed)
Heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.
Place the chicken thighs at the bottom of your CrockPot. (NOTE - for more flavour you can brown them first in a frying pan.) Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.
Pour the cream sauce evenly over the chicken thighs in the CrockPot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom. Cook for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken from the crockpot and set aside.
Turn the crockpot on HIGH, if it isn’t already. Add the chopped spinach in the crockpot and stir for a few minutes, until the spinach wilts. Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving.
Serve over zucchini noodles or cauliflower rice for keto friendly, or over rice, couscous, or pasta for non-Keto friendly.
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