Dairy-Free Tuscan Chicken Recipe

A Tuscan chicken recipe made with a base of coconut milk and bone broth this easy, weeknight dinner is also paleo and whole30 approved.

Course dinner

Cuisine Italian

Keyword chicken dinner, crockpot,, slow cooker chicken dinner

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 407kcal

Add the garlic and leek to the bottom of the slow cooker.
in a plastic baggie, add the chicken breasts, arrowroot powder, and salt. Toss until chicken is coated.
Add the chicken broth and coconut milk to the slow cooker and whisk until combined.
Dump in the chicken breasts chunks and top with basil and sundried tomatoes.
Cook on low for 4-6 hours (see notes).
When ready, serve the Tuscan chicken on top of rice, noodles or spaghetti squash by placing half a cup of spinach on top of the base and topping with the chicken mixture.

Make sure to use canned coconut milk and not a carton. This results in a creamier sauce.
It is possible to overcook chicken in a slow cooker, so make sure to have it set to low and not cook for more than six hours.
Make sure to have your base cooked ahead of time if possible so that it’s just a matter of reheating. This saves you time in the kitchen after work!
Chop the chicken into larger chunks. Chicken shrinks and the larger chunks help it to not overcook or dry out.
If using bone broth powder, whisk one scoop into ½ cup boiling water before adding it to the slow cooker.