Crock Pot Tuscan Chicken

Instructions

1. 1

   [Crock pot method]

2. 2

   Season the chicken with salt, pepper, and red chili flakes. Heat the oil and 1 tablespoon of butter in a pan over medium-high heat. Cook the chicken for 5 to 6 minutes, flip, and cook 3 to 4 more minutes on the other side. Transfer to the slow cooker.

3. 3

   In the same pan, melt the remaining 2 tablespoons butter, add the garlic, and sauté 30 to 40 seconds. Stir in the cream and chicken stock and cook 3 to 4 minutes. Add the parmesan and Italian seasoning and cook another minute, then stir in the sun-dried tomatoes and cook one more minute.

4. 4

   Pour the sauce over the chicken in the slow cooker and spread evenly. Cover and cook on high for 3 to 4 hours, or low for 6 to 8 hours.

5. 5

   Once the chicken is tender, stir in the spinach and cover until wilted.

6. 6

   [Instant Pot method]

7. 7

   Season the chicken with salt, pepper, and red chili flakes. Heat the Instant Pot on sauté mode, add the oil and butter, and once melted, sear the chicken on both sides. Remove to a plate.

8. 8

   Add more butter to the pot, then the garlic, and sauté 30 to 40 seconds. Stir in the cream and chicken stock (or extra cream if you don't have stock) and cook 3 to 4 minutes.

9. 9

   Stir in the parmesan and Italian seasoning and cook a couple more minutes, then add the sun-dried tomatoes and cook one more minute.

10. 10

    Return the chicken to the sauce, seal the lid, and cook on high pressure for 5 minutes, then let the pressure release naturally for 10 minutes before opening.

11. 11

    Switch back to sauté mode and stir in the spinach, cooking until wilted.