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- 4 boneless, skinless chicken breasts - 1 red bell pepper, sliced - 1 yellow onion, chopped - 1 cup baby spinach, chopped - 1 can (14 oz) diced tomatoes with herbs - 1 cup low-sodium chicken broth - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil for garnish When you gather your ingredients, keep them fresh and ready. The chicken breasts are the star of the dish. They soak up the flavors well. The red bell pepper adds sweetness, and the onion gives depth. Baby spinach rounds out the dish with color and nutrients. The diced tomatoes bring a vibrant base. They add moisture and flavor. Low-sodium chicken broth adds richness without being too salty. For seasonings, I love using garlic, oregano, and basil. They create a classic Tuscan flavor. The red pepper flakes can add a touch of heat if you like spice. Salt and pepper enhance all the flavors. Olive oil helps to sauté the onions and garlic, making everything fragrant. Finally, fresh basil adds a lovely finish to your dish. This blend of ingredients makes a simple yet delicious meal. 1. Start by heating 1 tablespoon of olive oil in a skillet over medium heat. 2. Add the chopped yellow onion and minced garlic. Sauté until the onions turn translucent, about 3-4 minutes. 3. Place the 4 boneless, skinless chicken breasts in the bottom of the crockpot. 4. Season the chicken with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. 1. Pour the sautéed onion and garlic mixture over the chicken. 2. Add 1 sliced red bell pepper on top of the chicken. 3. Pour in 1 can of diced tomatoes with herbs and 1 cup of low-sodium chicken broth. 4. If you like heat, sprinkle ½ teaspoon of red pepper flakes. Stir gently to mix without disturbing the chicken. 1. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be tender and cooked through. 2. About 30 minutes before the cooking ends, stir in 1 cup of chopped baby spinach. Let it wilt before serving. 3. Once done, shred the chicken in the crockpot using two forks. Mix it well with the sauce and vegetables for a delicious finish. Using fresh herbs adds a bright taste to your dish. If you use dried herbs, use less because they are stronger. Always season the chicken well with salt and pepper before cooking. This helps the flavor soak in and makes the chicken tasty. A slow cooker is great for this recipe. It keeps the chicken moist and tender. If you want to cook it on the stovetop, watch the heat. Too much heat can dry out the chicken. To avoid dry chicken, make sure to check the time. Cook it just until it’s done. For sides, creamy polenta or pasta pairs well with the chicken. The sauce complements these dishes nicely. To make your plate look great, use fresh basil as a garnish. It adds color and a fresh smell. Enjoy your meal with friends or family! {{image_2}} You can easily change up the protein in this meal. Turkey or pork can work well instead of chicken. Just make sure to adjust cooking times as these meats may vary. You can also mix in different vegetables. Try zucchini, mushrooms, or even carrots for extra flavor and texture. This makes the dish more colorful and healthy. Want to add a twist? A splash of white wine can bring more depth to the sauce. If you prefer a tangy kick, balsamic vinegar is great too. You can also add cheese for richness. Parmesan or mozzarella melts nicely into the dish, making it creamy and tasty. If you need gluten-free options, swap regular chicken broth for a gluten-free version. This keeps the dish safe for everyone. For a low-carb twist, serve it over cauliflower rice instead of traditional pasta. You can enjoy the flavors without the extra carbs. You can keep leftover Tuscan Crockpot Chicken in the fridge for up to three days. Store it in an airtight container. When you are ready to eat it again, reheat it gently. Use the stovetop or microwave. Add a splash of chicken broth if it seems dry. To freeze Tuscan Crockpot Chicken, let it cool first. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months. When you want to enjoy it, thaw it in the fridge overnight. Reheat it on low heat on the stovetop or in the microwave. Stir it occasionally for even warming. Cooking Tuscan Crockpot Chicken takes different times based on the heat setting. If you choose low, it cooks for 6 to 8 hours. On high, it takes about 4 to 5 hours. I recommend the low setting for the best flavor. It lets the chicken soak in the tasty juices. Yes, you can use frozen chicken breasts! Just adjust the cooking time. If using frozen, cook on high for about 6 to 7 hours. This ensures the chicken cooks through safely. Always check the chicken's internal temperature. It should reach 165°F for safe eating. You can serve Tuscan Crockpot Chicken with many sides. I suggest creamy polenta or pasta. Both soak up the sauce well. A simple salad with fresh greens adds a nice crunch, too. You can also add garlic bread for a tasty touch. Enjoy your meal! This article shared all the details for a tasty Tuscan Crockpot Chicken. You learned about the meat, veggies, liquids, and spices to use. The step-by-step guide made cooking easy. You also found tips for the best flavor and fun variations. Storing your meals properly ensures safety. Overall, this recipe is fun, flexible, and simple. I hope you feel ready to try it. Enjoy your cooking adventure!

Tuscan Crockpot Chicken

Discover the flavors of Italy with this easy Tuscan Crockpot Chicken recipe! Just throw together boneless chicken breasts, diced tomatoes, fresh veggies, and a blend of herbs for a hearty meal. Perfect for busy days, this dish cooks itself, leaving you with tender, savory chicken ready to serve over polenta or pasta. Click to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 can (14 oz) diced tomatoes with herbs

1 cup low-sodium chicken broth

1 cup baby spinach, chopped

1 red bell pepper, sliced

1 yellow onion, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil for garnish

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 3-4 minutes.

    In the bottom of the crockpot, place the chicken breasts in a single layer. Season with salt, pepper, oregano, and basil.

      Pour the sautéed onion and garlic mixture over the chicken. Add the sliced red bell pepper on top.

        Next, pour the entire can of diced tomatoes with herbs and the chicken broth over the chicken and vegetables.

          Sprinkle red pepper flakes if using, and stir gently to combine the ingredients without disturbing the chicken too much.

            Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and cooked through.

              During the last 30 minutes of cooking, stir in the chopped baby spinach until wilted.

                Once cooking is complete, shred the chicken in the crockpot using two forks, mixing it with the sauce and vegetables.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4

                    - Presentation Tips: Serve the Tuscan chicken over a bed of creamy polenta or cooked pasta, garnished with fresh basil for a vibrant touch.