Crockpot Tuscan Chicken with Tomatoes

  • Serving Size6 - 8


    • 2 lbs boneless skinless chicken breasts, fat trimmed
    • 28 oz can diced tomatoes – undrained
    • 6 oz can tomato paste
    • 2-3 oz fresh baby spinach
    • 1 small yellow onion, diced
    • 1 T Italian seasonings
    • 1 tsp basil
    • 1 tsp garlic powder
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1/4 tsp crushed red pepper flakes
    • Spaghetti squash



    Add all ingredients to crockpot and cook on “low” setting for 6-8 hours or until chicken is cooked through and tender.


    Shred chicken breasts or serve whole.


    Cook Spaghetti squash and serve chicken dish over spaghetti squash.

    To freeze and cook later:


    Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and “use by date” (which should be 3 months from when you prepped the meal).  Add all ingredients to your freezer bag.  Remove as much air as possible, seal, and freeze for up to 3 months.  When ready to cook, thaw overnight in the refrigerator or in the morning in water and follow cooking instructions above.


    Top with optional parmesan cheeses.  Serve over spaghetti squash.

    Recipe adapted from:            

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