Crock Pot Tuscan Chicken (Dairy-Free, Gluten-Free
A creamy, dairy-free, gluten-free Tuscan chicken recipe made in the slow cooker. This easy comfort food is full of garlic, sun-dried tomatoes, and coconut milk for a rich, allergy-friendly dinner.
Servings: 4 people
Calories: 410kcal
Equipment
- 1 Slow Cooker 6- to 7-quart recommended
- 2 Forks For shredding chicken
- 1 Measuring spoons For seasoning and yeast
- 1 Small Bowl Optional: for mixing sauce
Ingredients
- Amount Unit Name Notes
- 2 lbs Boneless chicken breasts Thighs optional adjust cook time
- 1 can Coconut milk 13.5 oz Full-fat recommended
- 0.5 cup Sun-dried tomatoes Drained and chopped
- 3 cloves Garlic Minced
- 1 tbsp Nutritional yeast For creamy cheesy depth
- 1 tsp Italian seasoning Or mixed herbs basil, oregano
- 1 tsp Onion powder
- 0.5 tsp Paprika
- 0.5 tsp Salt Or to taste
- 0.25 tsp Black pepper
- 2 cups Baby spinach Loosely packed stirred in at the end
Instructions
- Place chicken breasts in the slow cooker.
- Season with onion powder, paprika, salt, and pepper.
- In a small bowl, combine coconut milk, nutritional yeast, garlic, Italian seasoning, and sun-dried tomatoes. Pour over chicken.
- Cover and cook on low for 6–7 hours or on high for 3½–4 hours.
- About 10–15 minutes before serving, stir in spinach.
- Shred chicken with two forks, mix with the sauce, and serve hot.
Notes
- Coconut milk creates a creamy texture without dairy.
- Use thighs if you prefer richer, juicier meat — just reduce cook time slightly.
- This recipe is freezer-friendly — store flat in freezer bags for easy reheat.
