Crockpot Italian Chicken

Name: Crockpot Italian Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 servings
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; 1 teaspoon dried basil; 1 small red onion; shredded Mozzarella cheese; thinly sliced fresh basil

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Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings
4 servings
Calories
429 kcal
Course
Main Course
Cuisine
Italian, American

Crockpot Italian Chicken

Iris Warren

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Recipe for crockpot Italian chicken with a red sauce made from diced tomatoes and balsamic and topped with mozzarella. A simple one-pan meal!

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Ingredients

Servings

2 tablespoons extra virgin olive oil
2 pounds boneless skinless chicken breasts or chicken thighs
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 can diced tomatoes (14 ounces)
½ cup balsamic vinegar
3 cloves garlic minced
1 bay leaf
1 teaspoon dried basil
1 small red onion diced
shredded Mozzarella cheese for serving
thinly sliced fresh basil for serving

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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 tomatoes, balsamic vinegar, garlic, bayleaf, basil, and 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 1/2 to 2 1/2 hours for breasts or 4 to 5 hours for thighs, depending upon your slow cooker. (Chicken is considered safe to eat at 165 degrees F, but the temperature will continue to rise as the chicken rests. Do not over cook or the chicken will be dry.)
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

To Store. Keep refrigerated in an airtight container for up to 3 days.
To Reheat. Warm gently, in a microwave-safe container, until heated through.
To Freeze. 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.

Nutrition Information

Show Details

Serving 1(of 4) Calories 429kcal (21%) Carbohydrates 15g (5%) Protein 53g (106%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 156mg (52%) Potassium 1156mg (33%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 289IU (6%) Vitamin C 16mg (18%) Calcium 143mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 429 kcal

% Daily Value*

Serving	1(of 4)
Calories	429kcal	21%
Carbohydrates	15g	5%
Protein	53g	106%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	156mg	52%
Potassium	1156mg	25%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	289IU	6%
Vitamin C	16mg	18%
Calcium	143mg	14%
Iron	3mg	17%