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keto slow cooker chicken casserole
Faiza Shabir

Keto Slow Cooker Tuscan Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken thighs or breasts (boneless, skinless preferred)
  • 1 tablespoon olive oil (plus more if searing)
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup chicken broth (low sodium)
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil, drained)
  • 2 cups fresh baby spinach
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper
  • Fresh basil, for garnish (optional)
  • Lemon wedge, for finishing (optional)

Method
 

  1. Prep the chicken: Pat the chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
  2. Optional sear for extra flavor: In a skillet over medium-high heat, warm olive oil and sear chicken 2–3 minutes per side until lightly golden. This step is optional but boosts flavor and texture.
  3. Build the base: Add onion, garlic, chicken broth, and sun-dried tomatoes to the slow cooker. Stir to combine.
  4. Add the chicken: Nestle chicken into the mixture in an even layer. Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender and reaches 165°F internally.
  5. Finish the sauce: Reduce the heat to Warm. Stir in heavy cream and parmesan until smooth. Add spinach and let it wilt, 3–5 minutes. Taste and adjust salt, pepper, and red pepper flakes.
  6. Optional thickening: For a thicker sauce, remove the lid and let it bubble on High for 10–15 minutes, or whisk in an extra tablespoon of parmesan.
  7. Serve: Spoon chicken and sauce over cauliflower rice, zucchini noodles, or roasted broccoli. Finish with a squeeze of lemon and fresh basil if you like.