Slow Cooked Keto Creamy Tuscan Chicken

By: Instant Pot Culinary Team

Slow Cooked Keto Creamy Tuscan Chicken
cuisine icon Cuisine
Italian
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free, Keto
cuisine icon Cooking Technique
Sauté, Slow Cook
cuisine icon Keywords
4-6 servings, artichoke hearts, chicken breast, chicken broth, cook 4 hour, cream cheese, dinner, easy, garlic cloves, gluten free, instant pot chicken dinner recipe, instant pot chicken recipe, Instant Pot Culinary Team, italian, keto, more than 2 hours, olive oil, onion, parmesan cheese, pepper, prep 10 min, red pepper flakes, salt, sauté, slow cook, spinach, sprigs of thyme, sundried tomatoes

prep icon Prep Time
10 min
cook icon Cook Time
4 hour

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp olive oil
  • 2 lbs chicken breast
  • 1 onion
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 garlic cloves
  • 4 sprigs of thyme
  • 1/2 tsp red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup sundried tomatoes
  • 1/2 cup artichoke hearts
  • 1/2 cup cream cheese
  • 1/4 cup Parmesan cheese
  • 1 cup spinach
Instructions
  • Select SAUTE on HIGH and add 1 tbsp of oil to inner pot.
  • When preheated, sear the chicken breasts for 3-4 minutes per side, until golden brown. Transfer to a plate and set aside. Sear chicken in batches if needed so you do not overcrowd the pot.
  • Next, add onion to the pot and sauté for 4 minutes.
  • Add garlic and sauté for 1 minute the press CANCEL.
  • Add chicken broth and stir well, scraping along the bottom of the pot.
  • Place chicken breasts in the pot, and season with salt, pepper and red pepper flakes.
  • Add thyme sprigs, sundried tomatoes, artichoke hearts.
  • Close lid and set to VENT. Select Slow Cook – Chicken (high setting) – 4:00 hours.
  • When cooking time is done, remove the lid, and take out the chicken pieces and put aside on a plate.
  • Add cream cheese and parmesan cheese to the pot, and stir well until fully incorporated.
  • Stir in spinach until wilted and add the chicken back into the sauce.
  • Serve with cauliflower rice or zucchini noodles.
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