Crockpot Tuscan Chicken is the perfect busy night meal! It is big on flavor and light on prep. Serve it over pasta or rice, or with a big slice of garlic bread.
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Servings: 8servings
Calories: 325kcal
Equipment
Crock Pot
Ingredients
3lbschicken breastboneless, skinless
6clovesgarlicpressed
1tspsalt
1/2tspblack pepper
14ozcan artichoke heartsdrained and quartered
8ozjar sun dried tomatoes packed in oilwith herbs
8ozbaby spinach
1oniondiced
Instructions
Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.
On top of the chicken combine the sun dried tomatoes (with oil and herbs,) artichoke hearts, and onion.
Cook on high for 2.5-3 hours, or low for 3.5-4 hours.
Once the chicken is cooked through (165˚F internal temp) open the crock pot and add the spinach on top. Leave the lid closed for 5-10 minutes to let the spinach wilt. Then stir it into the toppings.
Serve hot either as whole chicken breasts with the toppings, or shredded and mixed with the toppings. Enjoy!
Notes
Substitutions:
Chicken Breasts — You can use chicken thighs if that is what you prefer.
Onion - Use yellow, white, sweet, red- any variety will do!
Spinach - I prefer fresh for taste and texture in this recipe, but frozen will do in a pinch.
How to Store: To save leftovers package them in an airtight container and place in the:
Refrigerator for 3-4 days
Freezer for up to 2 months.
How to Freeze: This Crock Pot Tuscan Garlic Chicken makes a great freezer meal both before and after cooking! Follow the freezer section in the post for full instructions. How to Reheat: This can be reheated in the microwave in 30 second increments.