Dairy-Free Tuscan Chicken Recipe
User Reviews
5
Dairy-Free Tuscan Chicken Recipe
Description
Dairy-Free Tuscan Chicken features chunks of chicken breast tossed with arrowroot powder and seasoning before cooking slowly with garlic, leeks, chicken broth, and creamy canned coconut milk. Sun-dried tomatoes and fresh basil added toward the end enrich the sauce with a balance of acidity and herbal notes, while fresh spinach placed on the serving base adds color and nutrition.
The use of coconut milk instead of dairy provides creaminess without lactose, suitable for dairy-free diets. Slow cooking on low heat ensures the chicken remains tender and moist without overcooking, especially when cut into larger chunks to reduce drying out. The sauce is gently thick and flavorful, ideal for spooning over grains or vegetable substitutes like spaghetti squash.
Serving this dish atop a prepared base such as rice or noodles brings the components together for a satisfying meal. The recipe's simplicity and slow cooker convenience make it a practical option for a hands-off approach to wholesome dinner.
Using canned coconut milk is key to achieving a creamy texture rather than the thinner consistency from carton versions. Monitoring the cooking time carefully avoids overcooked chicken, and prepping the base in advance can streamline mealtime. If bone broth powder is used, it should be dissolved in hot water before adding.
Ingredients
- 2 cloves garlic
- ⅓ cup leek sliced
- 1 teaspoon salt
- ¼ cup arrowroot powder
- 4 chicken breast cut into chunks
- ½ cup chicken broth
- ½ cup coconut milk
- ¾ cup tomatoes 210 mL jar, oil drained, sun dried
- ½ cup basil sliced into ribbons, fresh
- 2 cups spinach
- black pepper to taste
Instructions
- 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.
Notes
- Use canned coconut milk to ensure a creamy sauce texture, not the thinner carton type.
- Do not cook chicken longer than six hours on low to prevent overcooking and drying out.
- Prepare rice, noodles, or other bases ahead of time for easy assembly when serving.
- Cut chicken into larger chunks to help maintain moisture during slow cooking.
- If using bone broth powder, dissolve a scoop in ½ cup boiling water before adding to the slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 52g | 104% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1020mg | 43% |
| Potassium | 1742mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1937IU | 39% |
| Vitamin C | 19mg | 21% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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