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–+ servings

Crock Pot Tuscan Inspired Chicken

This Crock Pot Tuscan Chicken is juicy chicken smothered in a parmesan cream sauce with sun dried tomatoes and spinach. It's a simple weeknight dinner your family will love.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings

Equipment

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp basil
  • 1 tsp oregano
  • 4 cloves minced garlic
  • 14 ounce can artichoke hearts drained and chopped
  • 1/2 cup sun dried tomatoes drained if in oil and chopped
  • 28 ounce can tomato sauce
  • 1/4 cup chicken stock
  • 3 cups fresh baby spinach
  • 1/4 cup heavy cream
  • 1/2 cup Parmesan cheese shredded or grated
  • 8 ounces Orzo pasta for serving

Method
 

  1. Lightly spray the inside of your slow cooker with non-stick cooking spray.
  2. Place boneless, skinless chicken breasts or thighs in the bottom of the crock pot.
  3. Sprinkle the chicken with your favorite seasonings — I recommend garlic powder, Italian seasoning, salt, and pepper.
  4. Add the drained and chopped artichoke hearts, drained sun-dried tomatoes, tomato sauce, and chicken broth over the chicken.
  5. Cover and cook on low for 4½ hours or high for 2 hours, until the chicken is tender and cooked through.
  6. Stir in the heavy cream, fresh spinach, and grated parmesan cheese. Mix well until the spinach is wilted and the sauce is creamy.
  7. Cook the orzo: While the chicken finishes cooking, bring a pot of salted water to a boil.
  8. Cook 8 ounces of orzo pasta according to package directions, then drain.
  9. Spoon the creamy Tuscan chicken and sauce over a bed of warm orzo pasta.
  10. Garnish with extra parmesan or fresh basil, if you like!

Nutrition

Calories: 462kcalCarbohydrates: 46gProtein: 45gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 114mgSodium: 1416mgPotassium: 1480mgFiber: 6gSugar: 10gVitamin A: 2324IUVitamin C: 20mgCalcium: 176mgIron: 4mg

Notes

Nutrition information is provided as a courtesy
  • For a dairy free option use plant based cream or canned coconut cream and leave the parmesan cheese out or use a plant based cheese. The coconut cream will alter the flavor a bit.
  • Cook on low for 3-4 hours or high for 1 1/2- 2 hours. Check that the chicken's internal temperature is 165ºF to ensure it's cooked through.
  • Use your favorite jarred spaghetti sauce in place of the canned crushed tomatoes.
  • You can use frozen spinach instead of fresh. Thaw the spinach completely and dry it very well with towels before adding it to the crock pot.
  • Refrigerate leftovers in an air tight container up to 3 days. Reheat in the microwave or in a skillet on the stove.
  • To freeze: Let the chicken and sauce cool completely and place in a gallon sized freezer bag. Freeze up to 3 months. Do not freeze with the orzo or pasta, it won't reheat well.
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