Slow Cooker Tuscan Chicken with Fall Vegetables

Slow Cooker Tuscan Chicken with Fall Vegetables

It’s officially slow cooker season!!  Ok, we all may use it throughout the year but once Fall hits, I really start to break it out!  I love using vegetables that are in season and Fall has some hearty ones that hold up well in slow cookers! I used boneless chicken breasts but you can use any chicken parts to your liking.  I added in large cut mirepoix (carrots, celery and onions) that I picked up from Wegmans which cuts that prep time totally!  Threw in some fennel (love that licorice taste) and crushed tomatoes to make it thick and hearty!

I like to prep the whole meal the night before in the slow cooker pot and then all I have to do is pop it in after breakfast and it’s ready to go!  After work my house smells amazing-bonus!  You can also pair this with whole wheat bread to sop up the hearty goodness! This is a definite crowd pleaser!!

Just look at the Fall colors in the pot!  You know you are eating a rainbow of goodness!

Hot and delicious!

1. 3 lbs of chicken breasts
2. Italian seasoning (parsley, basil, oregano, rosemary)
3.  2 cloves garlic, chopped
4. 14oz large cut up mirepoix
5. package (4 oz) mixed mushrooms
6. Fennel bulb, peeled and chopped
7. 28oz can crushed tomatoes
8. S&P to taste

1. Spray inner slow cooker pot
2. Lay down chicken on bottom
3. Add remaining ingredients
4. Cover and cook high for 4 hours or low for 6
5. Adjust seasoning to liking

6. Enjoy!!!