Crockpot Sun-Dried Tomato Chicken with Creamy Polenta
Slow-cooked chicken that's easy, hearty, delicious, and perfect for the coldest nights!
Foto: Half Baked Harvest
Ingredients
- 1 (8 ounce) jar oil-packed sun-dried tomatoes
- 2 pounds boneless skinless chicken thighs or breast
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon Italian seasoning ((see note))
- 1 teaspoon paprika or smoked paprika
- chili flakes
- kosher salt and black pepper
- 1 tablespoon dijon mustard
- 1 tablespoon grainy dijon mustard
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese + the rind
- 2 cups fresh baby spinach
Steps
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1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. In the crockpot, rub the chicken with the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on low for 2-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the chicken from the slow cooker and place on a baking sheet.3. Crank the heat on the slow cooker to high. Stir in the cream, spinach, and parmesan.4. Rub the chicken with the reserved oil, then broil 2-5 minutes, until crisp. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
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1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. Set the instant pot to saute, rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Pour over the wine. Add the lemon juice and parmesan rind (if using). Cover and cook on high pressure for 8 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the cream, spinach, and parmesan.4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
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1. Drain 2 tablespoons of oil from the sun-dried tomato jar into the crockpot. Chop the sun-dried tomatoes and set aside. Reserve the remaining oil.2. Heat a large dutch oven over medium-high heat. Rub the chicken with the oil, the shallot, garlic, Italian seasoning, paprika and the mustards. Season with salt, pepper, and chili flakes. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Add the sun-dried tomatoes. Reduce the heat to medium. Pour in 3/4 cup wine. Add the lemon juice and parmesan rind (if using). Cover and cook 10-15 minutes.3. Stir in the cream, spinach, and parmesan.4. Serve the chicken and sauce over creamy polenta, rice, or with crusty bread.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 | - | - | |
| boneless skinless chicken thighs or breast | 2 pounds | - | - |
| shallot | 1 | - | - |
| garlic | 2 cloves | - | - |
| Italian seasoning | 1 tablespoon | - | - |
| paprika or smoked paprika | 1 teaspoon | $2.50/kg | $0.01 |
| chili flakes | - | - | - |
| kosher salt and black pepper | - | - | - |
| dijon mustard | 1 tablespoon | - | - |
| grainy dijon mustard | 1 tablespoon | - | - |
| dry white wine | 0.5 cup | - | - |
| lemon juice | 2 tablespoons | - | - |
| heavy cream | 1 cup | - | - |
| grated parmesan cheese + the rind | 0.75 cup | - | - |
| fresh baby spinach | 2 cups | - | - |
*Estimated market prices, may vary by region
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