Description
Easy Crockpot Italian Chicken with chicken, tomatoes, and Italian seasoning. Meal prep-ready for a hassle-free dinner!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
- 1 (28-ounce) can crushed tomatoes (San Marzano tomatoes provide the best flavor)
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (adjust according to heat preference)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 bell pepper (red or yellow), sliced
- ¼ cup fresh parsley, chopped (for garnish)
- ½ cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then brown for 2-3 minutes on each side until golden. This step is optional but adds significant flavor.
- Transfer the browned chicken to your slow cooker.
- In the same skillet, reduce heat to medium and add diced onions. Sauté for 3-4 minutes until translucent, then add minced garlic and cook for an additional 30 seconds until fragrant. This develops the aromatic base for your sauce.
- Add the sautéed onions and garlic to the slow cooker on top of the chicken.
- In a medium bowl, combine crushed tomatoes, Italian seasoning, oregano, basil, red pepper flakes, and balsamic vinegar. Stir well to blend all seasonings.
- Pour the tomato mixture over the chicken and onions in the slow cooker, ensuring the chicken is fully covered by the sauce.
- Add sliced bell peppers on top of the sauce.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
- Once cooked, use two forks to shred the chicken directly in the slow cooker, allowing it to absorb more of the flavorful sauce. Alternatively, leave the chicken breasts whole for serving.
- Let the Crockpot Italian Chicken rest for 10 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.
- Serve hot, garnished with fresh chopped parsley and grated Parmesan cheese if desired.