italian chicken in crockpot recipe

Written ByJenny Smyth Posted on
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The Best italian chicken in crockpot recipe

I’ve been making this Italian chicken in crockpot recipe for years, and it’s still a favorite in my household. I first came across it on a food blog, and I was intrigued by the combination of chicken, tomatoes, and herbs.

The dish is said to have originated from the Italian countryside, where peasants would cook chicken and vegetables in a large pot over an open flame. The slow-cooked flavors and tender texture are reminiscent of a traditional Sunday roast, but with a much quicker preparation time.

The aroma that fills your kitchen as the dish cooks is incredible – it’s like a taste of Italy in your own home. I love how this recipe is perfect for any occasion, whether it’s a family gathering or a weeknight dinner.

My kids devour it, and I appreciate the fact that it’s relatively healthy too – the chicken is lean protein, and the tomatoes provide a boost of vitamin C. The best part?

It’s incredibly easy to make. Just throw all the ingredients into your crockpot in the morning, and come home to a ready-to-eat meal.

I often serve it with some crusty bread or over rice to soak up all those juices. It’s truly a staple in our household.

Crockpot Italian Chicken

Crockpot Italian Chicken

4.9 from 1455 votes

This easy Crockpot Italian Chicken is a comforting and flavorful dish that requires minimal effort. Tender chicken is cooked with tomatoes, garlic, and herbs for a delicious meal.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless, skinless chicken breasts
1 can (14.5 oz) diced tomatoes
1 onion, sliced
3 cloves garlic, minced

For the Seasoning

1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

👨‍🍳Directions

1Place chicken breasts in the crockpot.
2Add diced tomatoes, sliced onions, and minced garlic around the chicken.
3In a small bowl, combine dried oregano, dried basil, salt, black pepper, and red pepper flakes.
4Sprinkle the seasoning mixture evenly over the chicken and vegetables.
5Cover and cook on low for 6 hours.
6The chicken is done when it is tender and easily shreds with a fork.
7Once done, remove the chicken from the crockpot and shred it using two forks.
8Return the shredded chicken to the crockpot and mix it with the sauce.

🔧Equipment

Crockpot
Mixing bowl
Spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2.5g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 45g

📝Notes

Tips: Serve over pasta or rice. You can also add vegetables like bell peppers or zucchini for extra nutrition.

Watch Video Of How Crockpot Italian Chicken Works

This Italian Chicken in the crockpot recipe is a great option for any occasion, whether it’s a family gathering or a busy weekday meal. It is easy to make, delicious, and can feed a large group of people. It is also a great option for meal prepping, as the leftovers can be easily reheated and enjoyed throughout the week.

I always make this dish for Sunday dinners or when we have guests over, and it never fails to impress. It can be served with a side of pasta, rice, or crusty bread, and it pairs well with a simple green salad. The best part is that it is also a healthier option compared to other heavy Italian dishes.

It is a great way to incorporate more vegetables into your diet without sacrificing flavor. It is also a versatile recipe that can be customized to your liking. You can add or substitute vegetables based on what you have on hand or what your family prefers.

You can also adjust the seasoning to make it more or less spicy, depending on your preference. This recipe is a must-try for anyone looking for a delicious and easy Italian-inspired dish.

❓ Frequently Asked Questions About Crockpot Italian Chicken

1. What kind of chicken should I use?

You can use boneless, skinless chicken breasts or thighs for this recipe. If you prefer white meat, breasts are a good choice; if you prefer dark meat, thighs are better.

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