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Slow Cooker Tuscan Chicken

A heartwarming Italian dish featuring tender chicken breasts, creamy sauce, and sun-dried tomatoes, perfect for family dinners and entertaining.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Acts as the canvas for all the robust flavors.
  • 1 cup sun-dried tomatoes in oil For a burst of sweetness and richness; feel free to chop them for easier mixing.
  • 1 piece onion, diced Adds sweetness and depth to the sauce; can be substituted with shallots for a milder flavor.
  • 4 cloves garlic, minced Fresh garlic is a must for that genuine Tuscan taste.
  • 1 cup heavy cream Indulge here for a creamy texture; swap with Greek yogurt or coconut milk for a lighter version.
  • 1 cup chicken broth This infuses the dish with moisture; low-sodium is great for those watching their salt intake.
  • 1 teaspoon dried Italian herbs A blend of oregano, basil, and thyme will give your dish that authentic taste.
  • to taste salt and pepper Essential for bringing out the flavors.
  • for garnish Fresh basil or parsley A final touch that brightens the dish with color and freshness.

Method
 

Preparation
  1. In the bottom of your slow cooker, place the diced onion.
  2. Season each chicken breast liberally with salt, pepper, and dried Italian herbs before placing them on top of the onions.
  3. Scatter the sun-dried tomatoes over the chicken, allowing their oil to seep into the other ingredients.
  4. In a separate bowl, whisk together the heavy cream and chicken broth. Pour this mixture over the chicken and tomatoes.
  5. Sprinkle minced garlic atop the mixture.
Cooking
  1. Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
  2. About 15 minutes before serving, taste the sauce and adjust seasoning if necessary.
  3. If desired, stir in some fresh basil or parsley.
Serving
  1. Once done, shred the chicken right in the pot or keep the breasts whole.
  2. A sprinkle of fresh herbs on top will make it pop.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.