Tuscan Chicken, with its aromatic herbs, creamy texture, and Italian-inspired flavors, is a favorite in many kitchens. While traditional recipes often feature tomatoes as a key ingredient, I hate tomatoes…and I know I am not alone. Lets talk about making Tomato-Free Tuscan Chicken in the Crock Pot.
The traditional Tuscan Chicken recipe typically features a tomato-based sauce that infuses the dish with tangy sweetness and vibrant color. However, for those who prefer to steer clear of tomatoes or are simply seeking a departure from the norm, a tomato-free rendition offers a refreshing twist that highlights the essence of Tuscan flavors in a new light. By eliminating tomatoes from the equation, the focus shifts to other key elements such as aromatic herbs, rich cream, and savory chicken.
One of the hallmarks of Tuscan cooking is its emphasis on simplicity and rustic charm. The Crock Pot is perfect for this. By allowing the ingredients to simmer slowly over an extended period, the flavors meld together harmoniously, resulting in a dish that is greater than the sum of its parts. Preparing Tomato-Free Tuscan Chicken in the Crock Pot is not only convenient but also allows time for the flavors to develop and intensify. As the chicken simmers away, the fragrant aroma of herbs fills the air.
Whether served over pasta, accompanied by crusty bread, or paired with a simple salad, this dish adapts effortlessly to a variety of dining preferences and occasions. In the video below I show you how I prepare my version of Tuscan Chicken.
Tuscan Chicken in the Slow Cooker
Ingredients
- 3 boneless skinless chicken breasts
- 1 12 oz roasted red peppers, drained and chopped
- 1/3 cup chicken broth
- 3 tablespoons fresh basil chopped
- 3 tablespoons fresh parsley chopped
- 3 cloves garlic minced
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried rosemary
- Salt and pepper to taste
- 3/4 cup frozen spinach
- 6 tablespoons heavy cream
- 6 tablespoons grated Parmesan cheese
Instructions
- Place the 3 chicken breasts at the bottom of the slow cooker.
- In a bowl, mix together roasted red peppers, chicken broth, basil, parsley, garlic, oregano, thyme, salt, and pepper. Pour this mixture over the chicken.
- Cover the slow cooker and cook on low heat for 6-6 ½ hours or until the chicken is cooked through and tender.
- About 30 minutes before serving, add the frozen spinach directly to the slow cooker. Stir in the heavy cream and Parmesan cheese. Cover and continue cooking until the spinach is heated through, and the sauce thickens slightly.
- Adjust salt and pepper to taste.
- Serve the Tuscan chicken over cooked pasta, rice, or with crusty bread.
