Slow Cooker Tuscan Chicken

Ingredients

• 1 tbsp onion granules
• 1 tbsp garlic powder
• 1 tbsp paprika
• 1 tbsp olive oil
• 2 tbsp water
• Black pepper, to taste
• 1 kg chicken breasts
• 1 tbsp butter
• 1 red onion, finely chopped
• 10 g garlic cloves, crushed
• 200g cherry tomatoes, quartered
• 200ml white wine
• 40g sun-dried tomato pesto
• ½ tsp salt
• 1 tsp mixed herbs
• 200 ml chicken stock
• 25 g corn flour
• 70ml double cream
• 50g low-fat cheddar cheese, grated
• A handful of fresh basil, chopped
• 150g spinach leaves, washed and trimmed

Method

1. 1

   In a bowl, mix the onion granules, garlic powder, paprika, olive oil, water, and black pepper. Add the chicken breasts, ensuring they are fully coated in the mixture. Let marinate for at least 15 minutes, or overnight in the fridge for deeper flavour.

2. 2

   Melt the butter in a frying pan over medium heat. Add the chicken and brown on all sides, then transfer to the slow cooker.

3. 3

   In the same pan, add the onions and fry for a few minutes until softened. Add the garlic and fry for a further 30 seconds. Add the tomatoes and white wine and let it reduce to almost nothing, then transfer the mixture to the slow cooker.

4. 4

   To the slow cooker, add the sun-dried tomato pesto, salt, mixed herbs, chicken stock, and cornflour ensuring the chicken is covered. Cook on low for 4 hours until the chicken is tender and fully cooked.

5. 5

   About 30 minutes before serving, stir in the double cream, grated cheddar cheese, fresh basil, and spinach. Continue cooking until the spinach wilts and the cheese is melted. Adjust seasoning if necessary.