Crockpot Tuscan Chicken
A flavorful and effortless slow-cooked chicken dish with sun-dried tomatoes and artichokes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb)
- 3-4 cloves garlic, minced (or 1–2 tsp jarred minced garlic)
- 1 cup sun-dried tomatoes (packed in oil, drained and roughly chopped; if using dry-packed, rehydrate in hot water)
- 1 can artichoke hearts, drained and quartered (about 14 oz)
- 2-3 tbsp olive oil
- to taste Salt and freshly ground black pepper
Serving Suggestions
- Pasta, steamed vegetables, or mashed potatoes For serving
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer.
- Scatter the minced garlic, chopped sun-dried tomatoes, and quartered artichoke hearts over the chicken.
- Drizzle the olive oil evenly across the top and season with salt and freshly ground black pepper.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches 165°F and is tender.
- Remove the lid, taste the sauce, and adjust seasoning. Serve the chicken whole, sliced, or shredded with your choice of pasta, vegetables, or mashed potatoes.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. For freezing, store portions in freezer-safe containers for up to 3 months. To reheat, warm gently on the stove or microwave.