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

Creamy Crock-Pot Tuscan Garlic Chicken
Servings:

serving time4

Ingredients

  • 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

Instructions

  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.

  3. 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.

  4. 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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