Slow cooker Tuscan chicken

We are loving the slow cooker now that pickle ball season is here. Starting to play more outdoors in the evenings so we were scrambling to eat something before we play or eating late and or poorly when we got home . We were finding it difficult to eat healthy and responsibly. With the slow cooker we now put the recipe in mid afternoon head out to the courts for 5 or 6 PM play for a couple hours come home, boom dinners ready. Doesn’t get any better than that.

Slow cooker Tuscan chicken

great recipe for coming home to after an evening of pickleball
Prep Time20 mins
Cook Time4 hrs
Course: Main Course
Cuisine: American
Servings: 6 People
Cost: 15.00

Equipment

  • slow cooker

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 lb. bone-in or boneless skinless chicken thighs
  • Freshly ground black pepper
  • 1 lb. baby potatoes halved
  • 2 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

Instructions

  • 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.
  • 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.
  • Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until potatoes are tender and chicken fully cooked.
  • Garnish with parsley and more Parmesan, before serving.

Notes

A very easy  and tasty recipe. Now that the nice weather is here and we are playing pickle ball earlier in the evening it’s nice to come home to a fully cooked dinner. We found the slow cooker extremely convenient and recipes like this one encourage us to keep using it. Easy healthy and ready when you get home from an evening of pickleball. 
what’s not to like about this recipe.