Description
This easy Crockpot Italian Chicken recipe delivers tender, flavorful chicken with robust Italian herbs and savory balsamic sweetness. Perfect for busy weeknights when you want a comforting meal without the fuss!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken breasts or 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
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then lightly brown on both sides (3-4 minutes per side).
- Transfer chicken to crockpot. Add diced tomatoes, balsamic vinegar, minced garlic, bay leaf, dried basil, and diced red onion.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken shreds easily.
- Remove bay leaf. Shred chicken using two forks and mix with sauce.
- Serve topped with mozzarella and fresh basil. Excellent over pasta or crusty bread.
Notes
Tips: Chicken thighs stay more moist than breasts. Reduce vinegar to ⅓ cup for less tanginess. Storage: Refrigerate in airtight container for up to 4 days. Freezes well for 2-3 months. Serving Suggestion: Pair with roasted vegetables or garlic bread.
- Prep Time: 15
- Cook Time: 240
- Category: B
- Method: Slow Cooked
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 8
- Sodium: 480
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 38
- Cholesterol: 105
Keywords: crockpot, Italian chicken, easy dinner