Tuscan slow cooker chicken combines tomatoes, white beans and spinach with the Italian herb flavor of our hometown hero and number one seller, Tuscan Herb Infused Olive Oil. It is a cozy bowl of chicken and vegetables with enough broth for a piece of bread, and the beans make it satisfying without a heavy cream sauce. Save a little of the oil for the end so the finished bowls get a fresh herb aroma.

Serves 6. Prep: 15 minutes. Cook: 4–5 hours on LOW, plus 15–20 minutes.

I N G R E D I E N T S :

• 2 lb boneless, skinless chicken thighs, fully thawed
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) diced tomatoes, with juices
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• ¾ cup reduced-sodium chicken broth
• 3 tablespoons Rocky Mountain Olive Oil Tuscan Herb Infused Olive Oil, divided
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 5 oz baby spinach
• ⅓ cup grated Parmesan, for serving

I N S T R U C T I O N S :

1. Add the onion, garlic, tomatoes, beans, broth, 2 tablespoons oil, salt and pepper to a 6-quart slow cooker. Stir, then nestle the chicken into the mixture.
2. Cover and cook on LOW for about 4–5 hours, until the chicken reaches 165°F in the thickest part and is tender.
3. Remove the chicken, shred or cut into large pieces, and return it to the cooker.
4. Stir in the spinach, cover and cook for another 15–20 minutes, just until wilted. Taste and adjust the salt and pepper.
5. Divide into bowls and finish with the remaining tablespoon of Tuscan Herb Olive Oil and Parmesan.

Use canned or fully cooked beans here. Add the spinach near the end so it keeps its color and does not cook for hours.

N U T R I T I O N A L   I N F O :

Estimated per serving: 390 calories • 39g protein • 25g carbohydrate • 14g fat.

Nutrition estimates vary with ingredient brands, trimming and portion size. Serves 6.

Find more slow cooker pairings in our Crocktober guide to olive oil, balsamic and honey.