Looking for an amazingly easy set it and forget it Crock Pot recipe for this week?
Well you’re in luck because one hundred dollars a month reader Linda suggested her sun dried tomato Crock Pot chicken breast recipe and long story short, we made her recipe, LOVED it and now I want to tell you all about it.
The chicken was SO MOIST and tender. Beautiful too. Linda’s sun dried tomato crock pot chicken breasts would be a fantastic meal to bring to a pot luck or to enjoy at a dinner party with friends.
I don’t know about you, but I absolutely love recipes like this. Thank you Linda! Well done. This was a big winner at our house.
~ Mavis
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 {8 oz} jar sun-dried tomatoes in oil
- 1 {14 ounce} can of artichoke hearts
Directions
- Lay chicken breast in the bottom of your Crock pot.
- Artfully arrange sun-dried tomatoes and artichokes on top of and around the chicken breasts.
- Pour remaining oil from the jar of sun-dried tomatoes over the chicken breasts.
- Cook on low for 6 hours or high for 3 hours or until the chicken reaches an internal temperature of 165 degrees.
- Serve each chicken breast with a few sun-dried tomatoes and artichokes on the side.
Winner winner chicken dinner!
Make this tonight! You’ll be so glad you did. 🙂
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Linda’s Sun Dried Tomato Crock Pot Chicken Breasts
Ingredients
3 lbs boneless skinless chicken breasts
1 {8 oz} jar sun-dried tomatoes in oil
1 {14 ounce} can of artichoke hearts
Instructions
- Lay chicken breast in the bottom of your Crock pot.
- Artfully arrange sun-dried tomatoes and artichokes on top of and around the chicken breasts.
- Pour remaining oil from the jar of sun-dried tomatoes over the chicken breasts.
- Cook on low for 6 hours or high for 3 hours or until the chicken reaches an internal temperature of 165 degrees.
- Serve each chicken breast with a few sun-dried tomatoes and artichokes on the side.
Joely says
What a simple stunner. Going to make this over the weekend. Thanks!