Slow Cooker Tuscan Chicken

I'm so excited the new edition of the long awaited American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes is out now.

Prior to going to print they released a few of the new recipes to tempt us.  Here's a sneak peak at the Slow Cooker Tuscan Chicken recipe that is sure to become a fast favorite in households like ours, that already use low-sodium, low-fat products to make our meals.


2 pounds boneless, skinless chicken breasts
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 9-ounce package frozen artichoke hearts, thawed
1 cup fat-free, low-sodium chicken broth
1 2.25-ounce can sliced black olives, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (optional)

• Discard all visible fat from the chicken.
• Sprinkle both sides with the basil and oregano.
• Put the chicken in a 3 1/2 to 4-quart slow cooker.
• Stir in the remaining ingredients.
• Cook, covered, on high for 3 to 4 hours or on low for 7 to 8 hours.

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