Crockpot Or Instant Pot Tuscan Chicken

Crockpot Tuscan Chicken

This flavorful Crockpot Tuscan Chicken is a perfect set-it-and-forget-it meal that’s ideal for busy weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) jar sliced sun-dried tomatoes (not packed in oil), drained
• 1/2 cup chopped onion
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup heavy cream (optional)
• 5 ounces baby spinach

Cooking Guide (Crockpot):

1. Season the chicken: In a small bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
2. Layer in the crockpot: Place the seasoned chicken breasts in the bottom of your slow cooker. Add diced tomatoes, sun-dried tomatoes, onion, and Kalamata olives.
3. Cook on low: Cover the crockpot and cook on low for 6-8 hours, or until the chicken is cooked through and shreds easily with a fork.
4. Stir in extras (optional): If using, stir in heavy cream and spinach during the last 15 minutes of cooking, or until spinach is wilted.
5. Serve: Garnish with fresh parsley and serve over rice, pasta, or mashed potatoes.

Cooking Guide (Instant Pot):

1. Sauté the chicken: Heat olive oil on the “Sauté” setting in your Instant Pot. Add the seasoned chicken breasts and cook for 2-3 minutes per side, just to brown.
2. Add remaining ingredients: Add diced tomatoes, sun-dried tomatoes, onion, and Kalamata olives to the pot.
3. Pressure cook: Cancel “Sauté” and close the lid, ensuring the valve is set to “Sealing.” Pressure cook on high for 4 minutes.
4. Natural release: Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure manually.
5. Stir in extras (optional): If using, stir in heavy cream and spinach and cook on “Sauté” for 1-2 minutes, or until spinach is wilted.
6. Serve: Garnish with fresh parsley and serve over rice, pasta, or mashed potatoes.

Tips:

• Chicken thighs: For a richer flavor, substitute boneless, skinless chicken thighs for the breasts. They will cook in about the same amount of time.
• Vegetables: Feel free to add other vegetables to the pot, such as chopped bell peppers, mushrooms, or artichoke hearts.
• Creamy sauce: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with a little water to create a slurry and stir it into the pot during the last 15 minutes of cooking (Crockpot) or after the pressure release (Instant Pot).
• Leftovers: This dish reheats well and is perfect for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with: Pair this Crockpot Tuscan Chicken with crusty bread for dipping into the delicious sauce.