Crock Pot Tuscan Chicken Recipes

CROCK POT TUSCAN CHICKEN

Crock Pot Tuscan Chicken image

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.

Provided by Kimber

Categories Dinner

Time 3h10m

Number Of Ingredients 8

Ingredients

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)

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!

Nutrition Facts : ServingSize 8 oz, Calories 325 kcal, Carbohydrate 12 g, Protein 39 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 775 mg, Fiber 4 g, Sugar 1 g

CROCK POT TUSCAN CHICKEN

Crock Pot Tuscan Chicken image

Crock-Pot Tuscan chicken is a creamy chicken slow cooker recipe with delicious Italian flavors. The breasts are first cooked with garlic, sun-dried tomatoes, and artichoke hearts. Once they're super tender, we mix in a creamy parmesan sauce to make this dish irresistible.

Provided by Kristen Stevens

Categories Dinner

Time 4h10m

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts
½ teaspoon EACH: salt and pepper
4 cloves garlic (minced)
1 cup quartered marinated artichoke hearts
¾ cup chopped sun-dried tomatoes (preferably in oil)
½ cup chicken stock
3 cups baby spinach leaves
1 cup heavy cream
½ cup grated parmesan cheese
½ teaspoon EACH: salt and pepper

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.

Nutrition Facts : ServingSize 1 chicken breast plus ¼ of the sauce, Calories 573 kcal, Sugar 1 g, Sodium 1172 mg, Fat 44 g, SaturatedFat 20 g, TransFat 1 g, Carbohydrate 12 g, Fiber 3 g, Protein 33 g, Cholesterol 166 mg, UnsaturatedFat 18 g

CROCK POT CREAMY ITALIAN CHICKEN

Crock Pot Creamy Italian Chicken image

Make and share this Crock Pot Creamy Italian Chicken recipe from Food.com.

Provided by Millereg

Categories Stew

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta

Steps:

Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta.

Nutrition Facts : Calories 345.5, Fat 22.7, SaturatedFat 11.7, Cholesterol 138, Sodium 603.4, Carbohydrate 5.7, Fiber 1.6, Sugar 3.4, Protein 29.7

SLOW-COOKER ITALIAN CHICKEN

Slow-Cooker Italian Chicken image

My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 cup reduced-sodium chicken broth
1 cup stewed tomatoes, cut up
1/2 cup tomato sauce
1 small green pepper, chopped
1 tablespoon chopped green onion
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA

Slow-Cooker Creamy Tuscan Chicken Pasta image

You asked for it, and the Betty Crocker Kitchens are delivering! Now you can make one of our most popular Instant Pot™ recipes, Creamy Tuscan Chicken Pasta, in the slow cooker. This creamy, flavor-rich pasta dish made with campanelle pasta, chicken, spinach and sun-dried tomatoes is incredibly easy but feels extra special. It's as perfect for company as it is for a family night in.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 8

Number Of Ingredients 10

Ingredients

2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 package (20 oz) boneless skinless chicken thighs, cut in 1 1/2-inch pieces
8 oz uncooked campanelle pasta (2 3/4 cups)
1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
1 package (8 oz) cream cheese, cut into cubes, softened
1 cup shredded Parmesan cheese (4 oz)
1 package (5 oz) fresh baby spinach leaves

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

Nutrition Facts : Calories 390, Carbohydrate 29 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Cup, Sodium 760 mg, Sugar 3 g, TransFat 0 g

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