Crockpot Tuscan Chicken with Tomatoes

  • Serving Size6 - 8

    Ingredients

    • 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

    Directions

    1

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

    2

    Shred chicken breasts or serve whole.

    3

    Cook Spaghetti squash and serve chicken dish over spaghetti squash.

    To freeze and cook later:

    4

    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.

    5

    Top with optional parmesan cheeses.  Serve over spaghetti squash.

    Recipe adapted from: braveforpaleo.com            

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