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
In a cast-iron pan, heat the olive oil over medium heat.
Season chicken with salt and pepper, add chicken to the pan and cook until golden brown on both sides, about 3 minutes per side.
Place the chicken into the Crock-Pot, and add the Alfredo sauce, chicken stock, sun-dried tomatoes, Parmesan cheese and red pepper flakes. Cover and cook on high for 3 to 4 hours.
Mix in the kale, cover and cook for an additional 10 minutes. Garnish with fresh basil and serve over your favorite pasta or with a mixed green salad.
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