This Crockpot Italian Chicken delivers the comforting aroma of an Italian kitchen with minimal effort. Tender chicken simmers slowly in a rich, herby tomato sauce with peppers and onions until everything melts together. It’s a perfect weeknight or meal prep option that basically cooks itself.
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Why You’ll Love This Crockpot Italian Chicken
- Hands-off cooking: Quick prep, then the slow cooker does all the work.
- Deep, developed flavors: Herbs, garlic, and tomatoes meld into a rich, savory sauce.
- Versatile serving options: Great over pasta, rice, or in a sandwich.
- Cozy comfort food: Hearty, aromatic, and deeply satisfying.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup chicken broth
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 2 tbsp balsamic vinegar
- 1 tsp granulated sugar
- 2 tbsp olive oil
- To taste: salt and black pepper
- For serving: fresh basil or parsley, grated Parmesan cheese
Tools: 6-quart or larger slow cooker, measuring spoons/cups, cutting board, chef’s knife
Notes: Using good-quality crushed tomatoes makes a difference. Don’t skip the balsamic vinegar—it balances the tomatoes’ acidity.
Nutrition (per serving)
| Calories: | 290 kcal |
| Protein: | 35 g |
| Fat: | 8 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 6 hours (low) or 3–4 hours (high) | Total Time: 6 hours 15 minutes (low)
Before You Start: Tips & Ingredient Notes
- Can I use chicken thighs instead? Absolutely! Bone-in, skin-on thighs will add even more richness, but boneless, skinless thighs work beautifully too. They might cook a bit faster, so start checking for doneness after about 4 hours on low.
- Do I need to brown the chicken first? You don’t have to, but if you have an extra 5 minutes, searing the chicken in a hot skillet before adding it to the slow cooker adds a lovely color and deeper flavor. It’s a small step with a big payoff.
- What if my slow cooker tends to cook hot? If you know your appliance runs hot, err on the side of less time. Check the chicken at the 5-hour mark on low—you want it tender but not dry. All slow cookers are a little different, so get to know yours.
- Can I add other vegetables? Of course! Sliced mushrooms, zucchini, or even a handful of spinach stirred in at the end would be lovely. Just keep in mind that watery veggies like zucchini can release liquid, so you might need to adjust cooking time slightly.
How to Make Crockpot Italian Chicken
Step 1: Start by prepping your vegetables. Thinly slice the onion and red bell pepper, and mince the garlic. You’ll notice that uniform slicing helps everything cook evenly and meld together nicely in the sauce.
Step 2: If you’re searing the chicken (optional but recommended!), pat the chicken breasts dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side, until golden brown. You’re not cooking it through—just building flavor and color.
Step 3: In the slow cooker, combine the crushed tomatoes, tomato paste, chicken broth, minced garlic, dried oregano, dried basil, red pepper flakes (if using), balsamic vinegar, and sugar. Whisk everything together until the tomato paste is fully incorporated. The sauce should look rich and evenly mixed.
Step 4: Scatter the sliced onion and bell pepper over the bottom of the slow cooker. This creates a little vegetable “rack” that helps keep the chicken elevated and allows the flavors to circulate. Place the seared (or raw) chicken breasts on top of the vegetables.
Step 5: Pour the tomato sauce mixture over the chicken and vegetables, making sure everything is well-coated. You can gently press the chicken down into the sauce, but don’t stir too much—the layers will meld together as they cook.
Step 6: Cover and cook on low for 6 hours or on high for 3–4 hours. The chicken is done when it’s tender and shreds easily with a fork. You’ll know it’s ready when your kitchen smells incredible and the sauce has thickened slightly around the edges.
Step 7: Once cooked, carefully remove the chicken breasts to a cutting board. If you’d like a thicker sauce, you can let it simmer uncovered on high for 15–20 minutes while you prepare the chicken. Use two forks to shred the chicken into bite-sized pieces.
Step 8: Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables. Taste and adjust seasoning—you might need another pinch of salt or a dash of balsamic vinegar to brighten it up.
Step 9: Let everything heat through for another 10–15 minutes. This allows the shredded chicken to soak up even more of that delicious sauce. The texture should be saucy but not watery, with the chicken beautifully integrated.
Step 10: Serve hot, garnished with fresh basil or parsley and a generous sprinkle of Parmesan cheese. Honestly, it’s hard to resist eating it straight from the slow cooker—the aroma is that good.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or bags for up to 3 months.
- Reviving: Reheat gently on stove or at 50% power in microwave, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery texture is the perfect canvas for the rich tomato sauce and tender chicken.
- Garlic Bread — Because you’ll want something to soak up every last drop of that incredible sauce.
- Simple Arugula Salad — The peppery greens with a lemon vinaigrette provide a fresh, crisp contrast to the hearty chicken.
Drinks
- Chianti or Sangiovese — A medium-bodied red wine with bright acidity that stands up beautifully to the tomato and herb flavors.
- Sparkling Water with Lemon — The effervescence and citrus notes help cleanse the palate between bites of the rich sauce.
- Iced Herbal Tea — A lightly sweetened rosemary or basil tea complements the Italian herbs in the dish wonderfully.
Something Sweet
- Tiramisu — The coffee-soaked layers and mascarpone cream provide a luxurious, cooling finish to the meal.
- Lemon Sorbet — Its bright, clean flavor cuts through the richness and leaves you feeling refreshed.
- Almond Biscotti — Crunchy, not-too-sweet cookies that are perfect for dipping into a post-dinner espresso.
Top Mistakes to Avoid
- Overcooking the chicken. Even in a slow cooker, chicken breasts can dry out if left too long. Stick to the recommended times and check for doneness—you want it shreddable but still moist.
- Adding dairy too early. If you’re thinking about stirring in cream or cheese, wait until the end. Adding it at the beginning can cause curdling and a grainy texture.
- Using canned tomatoes with added seasonings. Stick to plain crushed tomatoes. The pre-seasoned versions often contain stabilizers and extra salt that can throw off your flavor balance.
- Lifting the lid too often. I know it’s tempting to check on progress, but every time you lift the lid, you release heat and steam, adding 15–20 minutes to your cooking time. Trust the process!
Expert Tips
- Tip: For an even deeper flavor, make the sauce a day ahead and let it cool completely before adding the chicken and vegetables to the slow cooker. The overnight rest allows the flavors to marry beautifully.
- Tip: If your sauce seems too thin at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for 15–20 minutes, uncovered, until thickened.
- Tip: Don’t skip the sugar—it’s not there to make the sauce sweet, but to balance the acidity of the tomatoes. If you’re avoiding sugar, a grated carrot cooked with the onions will add natural sweetness instead.
- Tip: For a restaurant-style finish, stir in a tablespoon of cold butter at the very end. It adds a lovely gloss and richness to the sauce that feels incredibly indulgent.
FAQs
Can I freeze the leftovers?
Absolutely! This dish freezes beautifully. Let it cool completely, then transfer to airtight containers or freezer bags. It’ll keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
What’s the best way to reheat this?
Slow and gentle is key. Use a saucepan over low heat, stirring occasionally, until warmed through. You can also use the microwave at 50% power, stirring every minute to ensure even heating. Avoid high heat, which can make the chicken rubbery.
Can I make this with frozen chicken?
I don’t recommend it. Frozen chicken takes longer to cook and can spend too much time in the temperature danger zone, plus it releases a lot of water, making your sauce thin and diluted. Always thaw chicken completely in the refrigerator before using.
What if I don’t have balsamic vinegar?
No worries! Red wine vinegar works well, or even a squeeze of fresh lemon juice. You’re looking for that touch of acidity to balance the tomatoes—the flavor profile will be slightly different but still delicious.
Can I make this in an Instant Pot instead?
Yes! Use the sauté function to sear the chicken (if desired) and soften the onions and peppers. Add all remaining ingredients except fresh herbs. Cook on high pressure for 10 minutes, then natural release for 5 minutes before quick releasing. Shred the chicken and serve.
Crockpot Italian Chicken
Make tender Crockpot Italian Chicken with minimal effort! This slow cooker recipe creates a rich, herby tomato sauce perfect for pasta or sandwiches. Get the easy recipe now!
Ingredients
For the main ingredients:
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4 boneless, skinless chicken breasts (about 1.5–2 lbs)
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1 large yellow onion (thinly sliced)
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1 red bell pepper (sliced into strips)
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4 cloves garlic (minced)
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1 can crushed tomatoes (28 oz)
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1/4 cup tomato paste
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1/2 cup chicken broth
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2 tsp dried oregano
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1 tsp dried basil
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1/2 tsp red pepper flakes (optional, for a little heat)
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2 tbsp balsamic vinegar
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1 tsp granulated sugar
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2 tbsp olive oil
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salt and black pepper (to taste)
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fresh basil or parsley (for serving)
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grated Parmesan cheese (for serving)
Instructions
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Start by prepping your vegetables. Thinly slice the onion and red bell pepper, and mince the garlic.01
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If you’re searing the chicken (optional but recommended!), pat the chicken breasts dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side, until golden brown.02
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In the slow cooker, combine the crushed tomatoes, tomato paste, chicken broth, minced garlic, dried oregano, dried basil, red pepper flakes (if using), balsamic vinegar, and sugar. Whisk everything together until the tomato paste is fully incorporated.03
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Scatter the sliced onion and bell pepper over the bottom of the slow cooker. Place the seared (or raw) chicken breasts on top of the vegetables.04
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Pour the tomato sauce mixture over the chicken and vegetables, making sure everything is well-coated.05
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Cover and cook on low for 6 hours or on high for 3–4 hours. The chicken is done when it’s tender and shreds easily with a fork.06
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Once cooked, carefully remove the chicken breasts to a cutting board. If you’d like a thicker sauce, you can let it simmer uncovered on high for 15–20 minutes while you prepare the chicken. Use two forks to shred the chicken into bite-sized pieces.07
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Return the shredded chicken to the slow cooker and stir to combine with the sauce and vegetables. Taste and adjust seasoning—you might need another pinch of salt or a dash of balsamic vinegar to brighten it up.08
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Let everything heat through for another 10–15 minutes.09
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Serve hot, garnished with fresh basil or parsley and a generous sprinkle of Parmesan cheese.10
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