"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Crock-Pot Tuscan Garlic Chicken Recipe

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This recipe for Creamy Crock-Pot Tuscan Garlic Chicken, by , is from The Weinheimer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexandra Weinheimer

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
4h

 

 

 

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