Crockpot Italian Chicken
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Unrated
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Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
429 kcal
Crockpot Italian Chicken
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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
- 2 tablespoons extra virgin olive oil
- 2 pounds chicken breast or chicken thighs, boneless skinless
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 can diced tomatoes (14 ounces)
- ½ cup balsamic vinegar
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon basil dried
- 1 red onion diced, small
- mozzarella cheese for serving, shredded
- basil for serving, thinly sliced, fresh
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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