One of my newest creations that does NOT disappoint! Most Tuscan chicken recipes are made with heavy cream and lots of cheese leaving them rich but uber high in cals. This one is a lightened up version using my fav winter kitchen tool-the crock pot!
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 7oz Neufchâtel Light cream cheese (or Greek cream cheese if you can find it!)
- 1 can artichoke hearts, drained and quartered
- 1 3oz bag sun-dried tomatoes (not in oil)
- 2-3 cups packed chopped baby spinach (about 6oz)
- 3/4 cup chicken broth
- Parmesan cheese for serving (optional)
Seasonings:
- 2-4 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1T Italian seasoning
Directions:
1️⃣ Spray the crock pot with a touch of avocado oil spray.
2️⃣ Place chicken thighs in the crock pot.
3️⃣ Mix seasonings, garlic, and broth; pour over the chicken.
4️⃣ Sprinkle sun-dried tomatoes and artichokes over the chicken.
5️⃣ Cube cream cheese and add to the top.
6️⃣ Cook on low for 4-5 hours or until chicken is cooked through.
7️⃣ 3-4 hours in, add chopped spinach and stir to combine.
8️⃣ Adjust salt & pepper to taste.
9️⃣ Serve over rice, cauliflower rice, lentil pasta, or palm noodles depending on your preferences & nutritional goals
🔟 Sprinkle Parmesan cheese on top before serving.
Perfect for meal prep! 🌟 Nutrition: 5 servings (approx 325g each) - 369kcal-43P/14C/16F. 😋🍽️