Crock Pot Creamy Tuscan Garlic Chicken Recipes

CROCK POT CREAMY TUSCAN GARLIC CHICKEN RECIPE

Steps:

• Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.
• Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.
• Meanwhile, place the chicken at the bottom of a slow cooker. Season lightly with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.
• When the sauce is ready, keep it at low heat, but not simmering. Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if desired.
• Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.
• Cook for 3-4 hours on High or 6-8 hours on Low.
• Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken will have a layer of sauce that sticks to it.
• Turn the slow cooker on High, if it isn't already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.
• Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.

CROCK POT TUSCAN CHICKEN

Steps:

• Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, and chicken stock and stir the pot.
• Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready.
• When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top.

CROCK POT TUSCAN CHICKEN

Steps:

• 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!

CREAMY TUSCAN GARLIC CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

CROCK POT CREAM CHEESE GARLIC CHICKEN

Steps:

• Lay chicken in 4 quart or larger crock pot.
• Sprinkle with Italian dressing mix.
• Sprinkle onions on top.
• Press fresh garlic on top of all.
• Cook on low for 4-5 hours at medium heat.
• About 45 minutes before you're ready to eat, remove the chicken and set aside.
• Add the cream cheese and soup to crock pot stirring occasionally until smooth.
• While the cream cheese is melting, cut the chicken into bite sized pieces.
• Once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.