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Creamy Crock-Pot Tuscan Garlic Chicken Recipe

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This recipe for Creamy Crock-Pot Tuscan Garlic Chicken 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!
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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