Creamy Crock-Pot Tuscan Garlic Chicken

Have moist, flavorful and creamy Tuscan chicken for dinner with little effort thanks to your Crock-Pot.


  • 2 tablespoons extra-virgin olive oil
  • 2-3 lbs of bone-in, skin-on chicken thighs and drumsticks
  • Salt and pepper, to taste
  • 4 cups jarred Alfredo sauce
  • 3 cups chicken stock
  • 1 cup sliced sun-dried tomatoes, drained
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup Tuscan kale, thinly sliced
  • Fresh basil, for garnish


  1. In a cast-iron pan, heat the olive oil over medium heat.
  2. Season chicken with salt and pepper, add chicken to the pan and cook until golden brown on both sides, about 3 minutes per side.

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