TUSCAN CHICKEN CROCK POT RECIPES

Steps:

• Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
• Transfer chicken to the slow cooker.
• Reduce the heat to medium and add the shallot to the pan. Saute, stirring constantly, for 1 minute. Add the garlic and saute for 30 seconds.
• Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
• Transfer the contents of the pan to the slow cooker.
• Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
• Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165 degrees F.
• In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5 minutes, until the sauce is slightly thickened.
• Serve with grated Parmesan cheese, if desired.

Steps:

• Place onions at the bottom of slow cooker, then place chicken on top. In a medium bowl or measuring cup, whisk together lime juice, chiles, salt, brown sugar, garlic powder, chili powder, and cumin. Pour lime juice mixture and beer over chicken. Cover and cook on low for 4 hours or high for 2 hours. 
• When chicken is tender, remove from slow cooker and shred, then return to slow cooker with 3 tbsp. chilis in adobo sauce and toss with the cooking liquid. Remove chicken with slotted spoon or tongs and serve with tortillas and toppings of your choice.