Crockpot Tuscan Chicken With Sun-dried Tomatoes And Artichokes
This is the perfect flexible healthy recipe! Packed with amazing flavor....you can add this to your meal prep rotation!
Equipment
- Crockpot
Ingredients
- 4 Large Boneless And Skinless Chicken Breasts (Or 8 Boneless And Skinless Chicken Thighs) Trimmed; Fat Cut Off
- 3 bulbs Garlic Minced (USE FRESH)
- 1 teaspoon Salt
- 1½ teaspoons Black Pepper Freshly Cracked
- 14 ounces Artichoke Hearts (Canned) Drained; Quartered
- 8½ ounces Sun-dried Tomatoes With Italian Herbs (Including The Oil) Julienned
- 6½ ounces Black Olives Drained; Sliced
- 1 Large Onion Finely Diced
- 8 ounces Bella Mushrooms (OPTIONAL) Sliced
- 10 ounces Fresh Spinach
Instructions
- Place the chicken on the bottom of the crockpot; season with salt and pepper. Sprinkle the minced garlic on top of the chicken.
- Evenly spread the sundried tomatoes, artichokes, black olives and onion on top of the chicken. (Optional: Add Mushrooms on top if you prefer; if not, that is fne as well.)
- Cook on Low for 3 and a half hours.
- After 3 and half hours, roughly shred the chicken and add the spinach; stir to combine.
- Cook an additional 30 minutes to let the spinach wilt; enjoy!