Slow Cooker Tuscan Chicken

YIELD: 6+  TOTAL TIME: up to 4.5 hrs 

INGREDIENTS

• 1.5 lbs chicken breast, boneless, skinless (~2 large breasts)

• 6 cloves garlic, pressed

• 1/2 tsp salt

• 1/2 tsp black pepper

• 7 to 10 oz of a jar of artichoke hearts, drained and quartered

• 4 oz sun dried tomatoes packed in oil

• 3 cups baby spinach

• 1 yellow onion, diced

• 1 (15 oz) can garbanzo beans, drained and rinsed

• To serve: over rice with kalamata olives and baked bread (optional)

INSTRUCTIONS

1. Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.

2. On top of the chicken combine the sun dried tomatoes (with oil and herbs,) artichoke hearts, and onion.

3. Cook on high for 2.5-3 hours, or low for 3.5-4 hours.

4. Once the chicken is cooked through (165˚F internal temp) open the crock pot and take chicken out to shred. Add the spinach and beans on top. Add chicken back. Close with the lid and leave for 15 minutes to let the spinach wilt and beans warm up.

5. Serve over rice or with a loaf of baked bread. Top with Kalamata olives.

NOTES

adapted from: https://easyfamilyrecipes.com/crock-pot-tuscan-chicken/#wprm-recipe-container-3882