Tuscan-Style Chicken Recipe
Tuscan-Style Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. —Mary Watkins, Little Elm, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 10 small red potatoes (about 1 pound), quartered
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 2 fresh rosemary sprigs
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried basil
  • 1 teaspoon Italian seasoning, divided
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Directions

In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.
Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving. Yield: 4 servings.
Originally published as Tuscan Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p31

Nutritional Facts

1 serving: 498 calories, 16g fat (3g saturated fat), 110mg cholesterol, 1797mg sodium, 47g carbohydrate (17g sugars, 7g fiber), 43g protein.

  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
  • 10 small red potatoes (about 1 pound), quartered
  • 1 medium onion, chopped
  • 1 can (6 ounces) tomato paste
  • 2 fresh rosemary sprigs
  • 4 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried basil
  • 1 teaspoon Italian seasoning, divided
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  1. In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives.
  2. Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving. Yield: 4 servings.
Originally published as Tuscan Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p31

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