Description
This Best Crockpot Tuscan Chicken is a modern, effortless take on classic Italian-inspired flavors. Succulent chicken breasts are simmered with savory sun-dried tomatoes, earthy artichoke hearts, and aromatic garlic, finished with a touch of cream cheese for a luxurious, velvety sauce. It is the perfect set-it-and-forget-it meal for busy weeknights, offering a healthy, protein-packed dinner that feels gourmet without the stress. This comforting, restaurant-quality dish is a guaranteed family favorite that tastes even better as leftovers.
Ingredients
1.5 lbs boneless, skinless chicken breasts
1 cup chicken broth
4 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon dried oregano
1/3 cup sun-dried tomatoes, chopped
14 oz canned quartered artichoke hearts, drained
4 oz cream cheese, cubed
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the minced garlic, chopped shallot, dried oregano, chopped sun-dried tomatoes, and drained artichoke hearts around the chicken.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
Remove the lid and stir in the cubed cream cheese until melted and the sauce becomes creamy.
Shred the chicken slightly with two forks if desired, stir to combine, and serve warm.
Notes
Serve over a bed of pasta, rice, or with crusty bread to soak up the sauce. For extra flavor, sprinkle with freshly chopped parsley or fresh basil before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg