So, this recipe was born because I bought a jar of sun dried tomatoes – and then I didn’t know what to do with it. So, they sat in my basement for a while…until I almost knocked them off the shelf and broke them. Then I figured it might be in my best interest to use them so that I wouldn’t end up cleaning them off the floor.
I’ve never been to Tuscany – and I’ve never really had Tuscan food. I’m not even sure what makes it Tuscan…garlic? If you know, please tell me in the comments. And I know you do, because I have the smartest readers EVAH! But, I know that a lot of Tuscan recipes call for sundried tomatoes…and so, I call this Tuscan Chicken! Voila!
We’re also using diced tomatoes in this recipe…and Muir Glen is my favorite brand. They have a great flavor – and I’ve been told there is no BPA in the can lining. I buy these when I can find them on sale…if I can’t, it’s conventional tomatoes for us – we’re Poorganic, don’t ya know.
The sundried tomatoes are packed in oil, so they are….oily. Shocking, right? I drained the oil off. While I love fat, I don’t like oily chicken. Grody.
This recipe is really quick and easy to whip up. You just mix it all together, pour it on top of some chicken in your crock pot, walk away and come back at dinner time. Is it just me, or do those tomatoes look like prunes?
It is very important to note, however, that you must indeed turn your crock pot on for it work this way. I have tested it out to make sure this is accurate information. And yes – your food will not cook unless you turn the crock on. It is a magical appliance, but not THAT magical. I have to do the research for y’all.
Now, let’s talk pasta. This dish is best served with some form of pasta – instead of just plain on your plate. I used rotini pasta, because I needed to use some up. I would most definitely use spaghetti squash next time because it’s my favorite of all time.
You can use whatever you like: white pasta, gluten-free pasta, Dreamfields pasta, or even Zoodles. Or you can put us all to shame and make homemade pasta. I’ve never made pasta – I spend my free time chasing the natives.
There you have it. A quick and easy Tuscany dish for those of you in America, who like me, have no idea what Tuscan food is. Don’t you feel more cultured now? I do.
Crock Pot Tuscan Chicken
- 2 pounds boneless chicken breast or tenders
- 1 can (14.5 ounces) diced tomatoes (I like fire roasted)
- 8 ounce jar sundried tomatoes, drained
- 1 teaspoon salt
- 1 teaspoon parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- Pasta or rice for serving
- Place chicken in the bottom of a 4 quart crock.
- Combine diced tomatoes, sundried tomatoes, and seasonings.
- Pour mixture over chicken.
- Cover and cook on low for 6-8 hours.
- Shred chicken if desired, or leave whole.
- Serve over pasta or rice.
Yield: 6 servings