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Creamy Never-Dry Crockpot Tuscan Chicken with Artichokes

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A rich and velvety crockpot chicken recipe featuring tender chicken breasts, artichokes, and a creamy sauce with cream cheese and sun-dried tomatoes. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1 can (14 oz / 400 g) artichoke hearts, drained and quartered
  • 4 oz (113 g) cream cheese, softened
  • 1 cup (240 ml) heavy cream
  • ½ cup (80 g) sun-dried tomatoes, chopped (packed in oil preferred)
  • 3 cloves garlic, minced
  • ¾ cup (180 ml) chicken broth (low sodium recommended)
  • ½ cup (50 g) grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • A handful fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. In a medium mixing bowl, combine softened cream cheese, heavy cream, grated Parmesan, minced garlic, Italian seasoning, and red pepper flakes (if using). Whisk until smooth and creamy with no lumps (about 3-5 minutes).
  2. Pat dry chicken breasts and season both sides generously with salt and pepper.
  3. Place the seasoned chicken breasts at the bottom of the crockpot. Pour chicken broth evenly over the chicken.
  4. Scatter quartered artichoke hearts and chopped sun-dried tomatoes over the chicken.
  5. Spread the cream cheese and cream mixture evenly over the chicken and veggies. Do not stir.
  6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken reaches an internal temperature of 165°F (74°C) and is tender.
  7. Just before serving, stir in chopped fresh basil. Taste and adjust salt and pepper if needed.
  8. If sauce is too thin, remove chicken and simmer sauce on high for 10 minutes with lid off to thicken. Add chicken broth if sauce becomes too thick.

Notes

Use room temperature cream cheese to avoid lumps. Season chicken well to prevent blandness. Drain canned artichokes thoroughly to avoid watery sauce. Cook on low for juicier chicken. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). If sauce is too thin, simmer uncovered to thicken. For dairy-free version, substitute cream cheese and heavy cream with coconut cream and dairy-free cream cheese alternative. Chicken thighs can be used with 30 minutes less cooking time on low.

Nutrition

Keywords: crockpot chicken, Tuscan chicken, creamy chicken, artichokes, slow cooker recipe, easy dinner, comfort food, creamy sauce, sun-dried tomatoes

Find it online: https://emmastirs.com/creamy-never-dry-crockpot-tuscan-chicken-with-artichokes-recipe/