Crockpot Italian Chicken
The ultimate comfort food, Crockpot Italian Chicken is a simple yet delicious dish that will satisfy your cravings. With tender chicken, rich tomatoes, and aromatic herbs, this is the perfect easy weeknight dinner. Make it tonight and enjoy the warm, hearty flavors!
Equipment
- Slow Cooker
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 can diced tomatoes
- ½ cup balsamic vinegar
- 3 cloves garlic
- 1 bay leaf bay leaf
- 1 teaspoon dried basil
- 1 small red onion
- Shredded mozzarella cheese for serving
- Thinly sliced fresh basil for serving
Instructions
- Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
- In a small bowl, stir together the diced tomatoes, balsamic vinegar, garlic, bay leaf, basil, and red onion.
- Pour the tomato mixture over the chicken.
- Cover and cook on low until chicken is no longer pink, juices run clear, and the chicken reaches 155 degrees F on an instant read thermometer, about 1 and a half to 2 and a half hours for breasts or 4 to 5 hours for thighs, depending upon your slow cooker.
- Transfer the chicken to a plate, cover, and let rest 5 to 10 minutes (keep the slow cooker on so that the sauce mixture in it stays warm).
- To serve, uncover the chicken then use a slotted spoon to scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil. Enjoy immediately.
Notes
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Freezing: This recipe may be kept in the freezer for up to 3 months. To reheat, let thaw overnight in the fridge and then reheat in the microwave until heated through.