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Slow-Cooker Tuscan Chicken

You don’t need to sear the chicken first, but it’s key for crispy skin. If you want to bypass this step, we propose the use of boneless skinless hen thighs as a substitute.

For a more easy dinner notion, take a look at our other remarkable slow-cooker bird recipes.

Slow-Cooker Tuscan Chicken

Slow-Cooker Tuscan Chicken

INGREDIENTS

3 tbsp. extra-virgin olive oil, divided
2 lb. bone-in, skin-on chicken thighs

Kosher salt

Freshly ground black pepper

1 lb. baby potatoes halved
red bell pepper, sliced
1/2 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. grated Parmesan
2 tbsp. melted butter
1 tsp. dried oregano

1 tsp. garlic powder

Thinly sliced basil, for serving

 

DIRECTIONS

  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
  2. Meanwhile, in a large slow cooker, combine potatoes, bell pepper, broth, cream, Parmesan, butter, and spices. Season with salt and pepper, then place chicken on top.
  3. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked.
  4. Garnish with parsley and more Parmesan, before serving.

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