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Slow Cooked Tuscan Chicken Recipe

Slow Cooked Tuscan Chicken Recipe
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★★★★★

4.7 from 14 reviews

This Slow Cooked Tuscan Chicken recipe is a flavorful and comforting dish that combines tender chicken breasts with a rich sun-dried tomato and walnut pesto, savory kale, and artichoke hearts. Perfectly slow-cooked to blend all the flavors, it’s served over your choice of pasta, making it a delicious and hearty meal ideal for any day of the week.

Ingredients

Scale

Chicken and Pesto 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

Vegetables and Broth

  • 2 cups shredded kale
  • 1 15oz jar of artichoke hearts, drained
  • 2/3 cup chicken broth or stock

Cream and Pasta

  • 2/3 cup heavy cream (can also use milk, just add slowly and consider adding butter if using milk)
  • 1 16oz box pasta of your choice

Instructions

  1. Prepare the pesto: In a food processor or blender, combine the sun-dried tomatoes (with their olive oil), walnuts, balsamic vinegar, garlic, sugar, and salt. Blend until the mixture reaches a pesto-like consistency, smooth but with a little texture.
  2. Set up the slow cooker: If freezing, place the pesto ingredients in a large zip lock bag, otherwise transfer the pesto directly into the slow cooker. Add the skinless chicken breasts to the slow cooker, followed by the pesto, shredded kale, and drained artichoke hearts. Pour in the chicken broth and stir gently to combine all ingredients evenly.
  3. Slow cook: Cook on low heat for 7-8 hours or on high for 4-6 hours. Stir the mixture occasionally to ensure even cooking and flavor distribution.
  4. Cook the pasta: About 15 minutes before the slow cooker time is complete, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
  5. Finish the dish: Once the slow cooker mixture is cooked to your preference, turn off the heat. Stir in the heavy cream thoroughly until the sauce is creamy and well combined.
  6. Serve: Spoon the creamy Tuscan chicken and vegetable mixture over the cooked pasta. Serve hot and enjoy your comforting meal!

Notes

  • You can substitute walnuts with almonds for a different nutty flavor.
  • If using milk instead of heavy cream, add it slowly and consider adding a tablespoon of butter to maintain richness.
  • Kale can be swapped with spinach if preferred.
  • The pesto can be prepped and frozen without cooking to save time.
  • Adjust the salt according to your taste and the saltiness of the broth used.
  • This recipe pairs well with a crisp white wine or iced tea.

Nutrition

Keywords: artichoke, chicken, delicious, easy, kale, pesto, quick, sun-dried tomato, tuscan

Find it online: https://reemcook.com/slow-cooked-tuscan-chicken-recipe/