Crockpot Tuscan Chicken

Jul 31

Servings: 8 | Prep: 10 min | Cook Time: 6 hours

INGREDIENTS

1.5 lb. chicken breast boneless, skinless
12 oz quartered artichokes drained
4 garlic cloves minced
1 tsp. Italian seasoning
½ tsp. paprika
8.5 oz sun-dried tomatoes in oil drained & chopped
1 cup half & half
½ cup chicken stock
½ cup parmesan cheese grated
2 cups baby spinach chopped
¼ tsp. salt
½ tsp. pepper
Egg noddles

I’ll tell you what makes me crazy…When you go to make a recipe and there are 2,564 ingredients.

This Crockpot Tuscan Chicken has tender chicken breasts slow cooked in a delicious cream sauce and packed with yummy flavors from the sundried tomatoes, and artichokes. Another reason why I love this meal is the quick prep time, less than 10 minutes.

Can you put raw chicken in a slow cooker?
Yes! It is completely fine to put the raw chicken right in the slow cooker. If you would prefer to take the extra step to sear the chicken before slow cooking, feel free. It doesn’t hurt but also isn’t necessary.
Is it better to cook chicken on low or high heat in the crockpot?
When it comes to cooking chicken in the slower the better. Slower cooking allows for a more tender texture. However, if you’re lower on time and would rather cook on high, that will work as well. Just be sure not to overcook! Cooking on high usually requires only half the time.
Can I use frozen chicken?
No. It is not considered safe to cook frozen chicken in the crockpot. If all you have is frozen chicken, you should thaw it in the fridge first before cooking it in the crockpot. To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn’t get too warm.
How to store leftovers:
Leftover Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
- Chicken Breast: I like to use boneless and skinless chicken breasts for this recipe.
- Seasonings: season the chicken with a simple blend of salt, Italian seasoning, and pepper.
- Artichokes: I have a very strong love for artichokes, especially in crockpot meals for some reason. I purchase quartered artichokes and simply drain them and place them right in the crockpot as is.
- Garlic: use freshly minced garlic for the best flavor.
- Half & Half : the base for the cream sauce. You can lighten it up with half-and-half, but the sauce won’t be as rich and creamy.
- Sun Dried Tomatoes: be sure to chop the sun dried tomatoes into smaller pieces so they incorporate well into the sauce.
- Chicken Stock: chicken stock will help make the broth base for the recipe. You can purchase store bought chicken stock, I typically go with a low sodium version.
- Parmesan Cheese: use freshly shredded parmesan for the best flavor.
- Chopped Spinach: I recommend using fresh spinach for this recipe. Frozen spinach will water down the sauce, so be sure to thaw and squeeze it out if you are using it.
- Egg Noodles: I normally serve the Crockpot Tuscan Chicken over pasta, egg noodles are my first choice but fettuccine or linguine pasta also works great. Rice would also work. If you preferred to keep it low carb you could eat it as is.

DIRECTIONS

Season the chicken: Mix together salt, Italian seasoning, paprika, and pepper, then sprinkle the mixture over the chicken.
Make the sauce: In a bowl, mix half and half, chicken stock and garlic. Whisk until smooth, then add in the sun dried tomatoes and cheese.
Combine and cook: Place the seasoned chicken into the slow cooker, pour the quartered artichokes over top the chicken and then pour the sauce over top. Cook on low until the internal temperature is 165ºF (about 6 hours) or on high for 4 hours. Stir in the spinach, heat on low until spinach is wilted.
Serve: Serve over egg noodles, rice or as is and enjoy!