HEADS UP: You’re going to want to screenshot/bookmark/save this recipe forever. It’s so simple. Extremely tasty. Plus – you will come home to your house smelling like pizza. Now, I am not the world’s greatest chef, but this recipe has gotten me major props.
My main problem with cooking is the whole measuring part. I’m more of a grab-the-food, dump-and-go type of gal. If that is you, let’s be friends.
Luckily, this recipe is SUPER SIMPLE. You can throw it in a crockpot, go about your day, and have a delicious dinner waiting for you.
Let’s get cooking.
Crockpot Tuscan Chicken
Total time: 6-8 hours
1 lb chicken breast tenderloins
Minced garlic (to taste – I like a lot)
Salt and pepper to taste
½ tsp red pepper flakes
12 oz marinated artichoke hearts
1 c sun-dried tomatoes (with olive oil and spices)
1 28-oz can crushed tomatoes
5 c spinach
1/2 white onion (chopped)
Lay the chicken breast in the crock pot and season with garlic, salt, pepper, and red pepper flakes.
Top the chicken with sun-dried tomatoes, artichoke hearts, canned tomatoes, and onion.
Cook on low for 6-8 hours or until chicken is cooked through.
Once the chicken is cooked through (165˚F), shred. Add the spinach on top. Close the lid for 5-10 minutes to let the spinach wilt.
It’s got all the things. Protein for satiety. Healthy fat so it tastes good and keeps us full. Fiber to fill us up (and keep us regular).
Healthy Fat: olive oil
Fiber: artichokes, tomatoes, spinach, onion
If you want to add a little extra or make some swaps you could do avocado and/or mozzarella cheese for fat or bump up the fiber with carrots, cauliflower rice, broccoli and/or some spiralized zucchini.
As always, you have options for your starchy carbs. For a starchy carb you can add chickpea pasta, rice or lentils to the tuscan chicken. Otherwise you can keep it simple with some butter bread on the side.
Hope you enjoy my favorite crockpot meal and tag me (@nucrewnutrition) when you’ve tried out this recipe! Looking for more crockpot recipes to try?