Slow Cooker Tuscan Chicken

Ingredients (raw weights)

• 10 g onion, raw
• 9.7 g garlic powder, dry
• 6.8 g paprika, dry
• 14 g olive oil, as sold
• 30 g water, as sold
• 0.5 g black pepper, dry
• 1000 g chicken breast, boneless skinless, raw
• 14 g butter, salted, as sold
• 150 g onion, raw
• 10 g garlic, raw
• 200 g cherry tomatoes, raw
• 200 g wine (table, red/white), as sold
• 40 g sun-dried tomatoes in oil, drained
• 3 g salt, dry
• 1 g mixed herbs, dry
• 200 g chicken broth/stock, as sold
• 25 g cornstarch, dry
• 70 g heavy cream, as sold
• 50 g cheddar/colby cheese, low fat shredded, as sold
• 10 g fresh basil, chopped, raw
• 150 g spinach, raw

Steps

1. Mix the onion granules, garlic powder, paprika, oil, water and pepper, coat the chicken and marinate at least 15 minutes.
2. Brown the chicken in butter over medium heat and transfer to the slow cooker.
3. Soften the onion in the same pan, then add the garlic for 30 seconds.
4. Add the tomatoes and wine and simmer until almost fully reduced, then add to the slow cooker.
5. Add the pesto, salt, mixed herbs, stock and cornflour and cook on low for 4 hours.
6. In the final 30 minutes stir in the cream, cheddar, basil and spinach until wilted and melted.