Slow Cooker Dairy-Free Tuscan Chicken

A creamy, dairy-free Tuscan chicken recipe made in the slow cooker. Infused with garlic, leek, and basil undertones this crockpot Tuscan chicken could be right out of Italy.

Overcome the question of “what’s for dinner tonight” by whipping up this dairy-free Tuscan chicken! Made in the slow cooker this dinner is thrown together in just 30 minutes and can cook while you’re working.

Ingredients You Need

Garlic

Fresh garlic is used in the recipe but know that granulated garlic works too.

Leek

Traditional Tuscan chicken uses regular onion but leek gives this dairy-free version a way better flavor.

Arrowroot powder

Used to thicken the sauce and make it creamy instead of watery. Know that cornstarch works too.

Boneless, skinless, chicken breasts

You'll want to cut the chicken breasts into bite-sized chunks.

Chicken broth

You can use homemade broth or your own favorite version. I personally use bone broth powder for the best convenience.

Full fat coconut milk

Using canned coconut milk (called coconut cream) and draining the water first will give you a creamier sauce (it also works to make things like coconut milk alfredo sauce super cream!).

Sun dried tomatoes

There are a few sun dried tomatoes you can use. The recipe calls for oil-based ones though I prefer straight dried sun dried tomatoes from the bag. Both work.

Basil and spinach

This slow cooker chicken will taste best if you use fresh basil and baby spinach (not frozen!).½ cup fresh basil sliced into ribbons

1. Toss the chopped chicken pieces with arrowroot powder and salt in a plastic baggie. Shake until coated 2. Add the garlic and leek to the bottom of the slow cooker and add in the broth and coconut milk. Whisk until combined. 3. Add the chicken, sun dried tomatoes, and basil into the slow cooker and cover. 4. Cook for 6 hours and serve over rice, pasta, or spaghetti squash.

How To Make Dairy-Free Tuscan Chicken From Scratch

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