Let the slow cooker do all the work tonight when you make Crockpot Italian Chicken for dinner! Served over either pasta or rice, this tender, flavorful chicken is cooked to perfection in a medley of ingredients like tomatoes, red wine, garlic, and more.
Why We Love This Crockpot Italian Chicken Recipe
This easy-to-make Italian chicken is perfect for those weeknights when you want a tasty homemade dinner without lots of hard work! It’s as delicious as it is comforting and the whole family will love it. The addition of red wine makes it slightly more sophisticated, but still wonderfully simple.
Variations on Slow Cooker Italian Chicken
There are lots of ways to change up the flavor of this dish. For a spicier dish, add more crushed red pepper flakes or some diced jalapeños. Fold in some pesto for a fresher flavor, or add ½ cup heavy cream, half-and-half, or cream cheese to create a creamy version.
You can also add more veggies, like zucchini, eggplant, or spinach, for extra nutrition and flavor. Or make a Cacciatore-style dish by adding olives and capers.
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How to Store and Reheat
Store leftover crockpot Italian chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze crockpot Italian chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This slow cooker Italian chicken is delicious on a bed of homemade pasta or white rice. Top it with some grated Parmesan and fresh basil, and you’ve got one beautiful dinner! I love to serve mine with a side of garlic bread, a caprese salad, or some baked tomatoes.
Yes! Crockpots are designed too cook raw ingredients over a long period of time.
There’s no need to flip this chicken since we’re adding lots of liquid to help it cook through.
Chicken does not need to be completely covered in liquid in the crockpot, but you do want a good bit of liquid around the chicken to seal in the moisture.
Your chicken will always be more tender if it is cooked low and slow, but you can cook it on high in a time crunch. Just watch it more carefully and check regularly for doneness.
Instead of red wine, use an equal amount of chicken broth.
Tough chicken is usually the result of not enough liquid or too long of a cooking time. Make sure you have adequate liquid around the chicken (and are using a properly-sized slow cooker), and check the chicken frequently in the last hour of cooking.
At the end of the cooking time, remove a chicken breast from the Crockpot and slice it in half. If it’s white all the way through with no pink color, it’s fully cooked.
More Crockpot Chicken Recipes To Try
- Crockpot Shredded Chicken
- Crockpot Chicken Alfredo Sandwich
- Crockpot Salsa Chicken
- Crockpot Mexican Chicken
- Crockpot Rotel Dip Sandwich
- Crockpot BBQ Chicken
- Crockpot Chicken and Gravy
- Crockpot Buffalo Chicken Sandwich
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Crockpot Italian Chicken Recipe
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Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 15 ounces diced tomatoes (1 can)
- 1 yellow onion diced
- 1 cup diced green bell pepper
- 8 ounces sliced mushrooms
- 3 cloves garlic minced
- ½ cup red wine
- ½ cup tomato sauce
- Freshly grated Parmesan cheese optional, for serving
- Chopped fresh basil optional, for serving
Recommended Equipment
Instructions
- Season the chicken breasts with Italian seasoning, salt, pepper, and red pepper flakes. Place into the crockpot insert.2 pounds boneless, skinless chicken breasts, 1½ teaspoons Italian seasoning, ½ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper
- Top the chicken breasts with the tomatoes, onion, green pepper, mushrooms, and garlic.15 ounces diced tomatoes, 1 yellow onion, 1 cup diced green bell pepper, 8 ounces sliced mushrooms, 3 cloves garlic
- In a small bowl, whisk the wine and tomato sauce together and pour it over the chicken.½ cup red wine, ½ cup tomato sauce
- Cover and cook on low for 3-4 hours or until the chicken is tender.
- Shred the chicken and serve garnished with Parmesan cheese and fresh basil.Freshly grated Parmesan cheese, Chopped fresh basil
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make sure all of your veggies are nice and fresh! They contribute a lot of flavor and different textures to the meal, so they should all be fresh as can be.
- When you serve this Crockpot Italian chicken, garnish it with some freshly shaved parmesan and chopped basil. Both garnishes add the most vibrant complimentary flavors to the dish.
- If you’d like to make this meal spicy, add more red pepper flakes.
- Properly cooked chicken is 165°F internally.
- Nutritional information does not include optional ingredients.
Nutrition Information
How to Make Crockpot Italian Chicken Step by Step
Season the Chicken: Season 2 pounds of boneless, skinless chicken breasts with 1½ teaspoons of Italian seasoning, ½ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and ¼ teaspoon of crushed red pepper flakes. Place into the crockpot insert.
Add the Veggies: Top the chicken breasts with 15 ounces (1 can) of diced tomatoes, 1 diced yellow onion, 1 cup diced green pepper, 8 ounces of sliced mushrooms, and 3 minced cloves of garlic.
Add the Sauce: In a small bowl, whisk ½ cup of red wine and ½ cup of tomato sauce together and pour it over the chicken.
Cook the Chicken: Cover and cook on low for 3-4 hours or until the chicken is tender.
Shred and Serve: Shred the chicken and serve garnished with Parmesan cheese and fresh basil.
