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Make Ahead Crock Pot Chicken Dinner

Slow Cooked Creamy Tuscan Chicken

This creamy tuscan chicken recipe slow cooks chicken in a sun-dried tomato pesto. The prep is under 5 minutes, and the taste is delicious!
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Course Dinner
Cuisine American, Italian
Servings 4

Equipment

  • Blender or food processor
  • Slow cooker/crock pot

Ingredients
  

  • 4 skinless chicken breasts
  • 1 10oz jar of sun-dried tomatoes in olive oil (do not discard the olive oil)
  • 1/2 cup walnuts (or almonds)
  • 3 cloves garlic, peeled
  • 1 tsp balsamic vinegar
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 cups shredded kale
  • 1 150z jar of artichoke hearts, drained
  • 2/3 cup chicken broth or stock
  • 2/3 cup heavy cream (can also use milk, just add it a small amount at a time so it does not become too liquidy, and I recommend adding butter if only using milk)
  • 1 16oz box pasta of your choice

Instructions
 

  • In a food processor or blender, blend together the sun dried tomatoes, walnuts, balsamic vinegar, garlic, sugar and salt until a pesto-like consistency.
  • If freezing, place ingredients in a large zip lock bag, if slow cooking immediately, place directly in slow cooker: Add chicken breasts to the slow cooker, followed by the pesto, kale and artichokes. Pour in chicken stock and stir to combine all ingredients well.
  • Slow cook on low for 7-8 hours or on high for 4-6 hours, stirring occasionally.
  • About 15 minutes before you are done cooking, make the pasta according to the package instructions.
  • When crock pot mixture is done to your liking, turn the heat off and add the cream. Stir to fully combine.
  • Spoon chicken pesto mixture over pasta and enjoy!
Keyword artichoke, Chicken, delicious, easy, kale, pesto, quick, sun-dried tomato, tuscan
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