Crock Pot Tuscan Chicken


  • 3 lbs chicken breast boneless, skinless
  • 6 cloves garlic pressed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 14 oz can artichoke hearts drained and quartered
  • 8 oz jar sun dried tomatoes packed in oil with herbs
  • 8 oz baby spinach
  • 1 onion diced
Crock Pot Tuscan Chicken


  • 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!

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