Nonna's Sundried Tomato Chicken Recipe: Italian From the Slow Cooker by Ann Marie Patitucci


Nonna's Sundried Tomato Chicken Recipe: Italian From the Slow Cooker

Italian food, sundried tomatoes and chicken? I’m in! A delicious recipe for the slow cooker? I’ll volunteer to cook!

Truth be told, I don’t enjoy spending much time in the kitchen. I know many people who truly enjoy it, including family members, but I’m just not one of them. I’d rather bake! What I do enjoy is finding a quick and easy recipe that everyone in my family likes. This isn’t always easy, but I do have good luck with Italian recipes and chicken recipes. This Italian sundried tomato chicken breast recipe combines both and is a winner!

I love a good old-fashioned Italian Nonna’s recipe, but I enjoy eating it more than cooking it. I love slow cookers that allow busy people to enjoy delicious meals while they do other things. The slow cooker has been a game-changer for me. Just think of all the time you’ll save, time when you could be doing other things: relaxing, spending time with your family, going for a walk, reading, binging your favorite show, whatever you like.

Serve this chicken dinner hot as is or shred the chicken and serve it mixed with the toppings. Serve it over pastamushroom rice or polenta, if desired.

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Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 3 hours (on high)
Total Time: 3 hours and 10 minutes
Servings: 8

Ingredients

  • 3 pounds boneless, skinless chicken breasts
  • 6 cloves garlic, pressed
  • 1 jar (8 ounces) sundried tomatoes in oil and herbs
  • 1 can (14 ounces) artichoke hearts, drained and quartered
  • 8 ounces baby spinach
  • 1 onion, diced 
  • 1/4 - 1/3 cup heavy cream (optional)

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Recipe Notes

  • The heavy cream at the end is optional, but adds a little creaminess to the dish.
  • If you don't have a garlic press, finely mince the garlic or press it into a paste using the side of a large knife.
  • To make this dish even heartier, stir in a can of drained and rinsed white beans.

Here’s how to make it:

  1. Put the chicken breasts and garlic in the slow cooker and season with salt and pepper. 
  2. Stir together the sundried tomatoes (with oil and herbs), artichoke hearts and onion. Pour on top of chicken.
  3. Cook on high for about 3 hours or on low for 4 to 5 hours.
  4. Once the chicken is cooked through (internal temperature of 165 degrees F) add the spinach on top of the chicken. Add the heavy cream, if using. Cover and cook another 10 to 15 minutes. Stir and add more salt and pepper, if needed, before serving.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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bepositive
How delicious and so amazing that this is made in the slow cooker!

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