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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.
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This easy-to-make Italian chicken is perfect for those weeknights when I want a tasty homemade dinner without lots of work! It’s as delicious as it is comforting, and my whole family loves it. I added a splash of red wine to make it slightly more sophisticated, while keeping it wonderfully simple to prepare.
Crockpot Italian Chicken Recipe
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 or to taste
- 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 or use chicken broth
- ½ cup tomato sauce
- Freshly grated Parmesan cheese optional, for serving
- Chopped fresh basil optional, for serving
Video
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
Equipment
- Crockpot
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.
- Properly cooked chicken is 165°F internally.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
Variations
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 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.
How to Store
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.
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 Caprese salad to start and a side of garlic bread to soak up the flavorful sauce.
