Crock Pot Tuscan Chicken


  • 3 lbs chicken breast boneless, skinless
  • 6 cloves garlic pressed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 14 oz can artichoke hearts drained and quartered
  • 8 oz jar sun dried tomatoes packed in oil with herbs
  • 8 oz baby spinach
  • 1 onion diced


  • Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.
  • On top of the chicken combine the sun dried tomatoes (with oil and herbs,) artichoke hearts, and onion.
  • Cook on high for 2.5-3 hours, or low for 3.5-4 hours.
  • Once the chicken is cooked through (165˚F internal temp) open the crock pot and add the spinach on top. Leave the lid closed for 5-10 minutes to let the spinach wilt. Then stir it into the toppings.
  • Serve hot either as whole chicken breasts with the toppings, or shredded and mixed with the toppings. Enjoy!



  • Chicken Breasts — You can use chicken thighs if that is what you prefer. 
  • Onion – Use yellow, white, sweet, red- any variety will do!
  • Spinach – I prefer fresh for taste and texture in this recipe, but frozen will do in a pinch.

How to Store: To save leftovers package them in an airtight container and place in the:

  • Refrigerator for 3-4 days
  • Freezer for up to 2 months.

How to Freeze: This Crock Pot Tuscan Garlic Chicken makes a great freezer meal both before and after cooking! Follow the freezer section in the post for full instructions. 

How to Reheat: This can be reheated in the microwave in 30 second increments. 


Serving: 8oz | Calories: 325kcal | Carbohydrates: 12g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 775mg | Potassium: 1260mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3570IU | Vitamin C: 51mg | Calcium: 67mg | Iron: 3mg