This Crockpot Italian Chicken recipe was made with Monday nights in mind. Succulent chicken breasts or thighs are slowly simmered in a rich, flavorful tomato and balsamic reduction, then topped with Mozzarella and fresh basil for a Caprese-inspired dinner delight.
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For those nights when the act of even thinking about cooking is exhausting, and all you want to do is call Papa John’s for pizza, this crockpot Italian chicken is here to rescue you.
While I adore cooking, some nights I barely have the energy to put together a peanut butter sandwich, let alone an entire meal (which is interesting considering that I always have the energy for these One Bowl Brownies, but I digress).
This feeling strikes most often on Monday nights, so I try to anticipate the agony with easy one-pot meals like this Italian chicken for the slow cooker.
- It’s simple—literally just mix, dump, cook, and eat (this Slow Cooker Greek Chicken is equally easy and delicious).
- It’s filled with classic Italian flavors of ripe tomatoes, fresh basil, and creamy mozzarella.
- AND made with everyday ingredients you probably have in your pantry to make this dish right this second!
5 Star Review
“I’ve made this a few times now and I have to say it’s my absolute favorite slow-cooker recipe!! So so easy and the flavors taste like I’ve been slaving away in the kitchen all day!”
— Alexa —
How to Make Crockpot Italian Chicken
This crockpot Italian chicken will transport you straight to Naples with its classic caprese salad flavors of basil, balsamic, tomato, and mozzarella (you know it, Caprese Pasta Salad).
To add an extra nod to the Italian flavors, begin the meal with this Mozzarella Sticks recipe
The Ingredients
- Chicken. Boneless, skinless chicken breasts are my go-to for this recipe. However, you may also swap for boneless, skinless thighs if you prefer dark meat.
- Diced Tomatoes. Canned tomatoes provide bold flavor and essential cooking liquid to keep the chicken moist as it cooks.
- Balsamic Vinegar. As it cooks, the balsamic sweetens like a reduction, with less effort (and one less pan to wash).
- Garlic. Provides that quintessential Italian flavor to the dish.
- Red Onion. Adds a little bite, color, and zip to accent the flavors.
- Bay Leaf. Contributes an extra layer of flavor and makes this sauce smell simply divine.
- Basil. With a combination of both dried and fresh basil, this dish is certainly not lacking any fresh, summery basil flavor. And that’s a good thing!
- Mozzarella. A sprinkling of fresh mozzarella on each serving melts over the warm sauce and provides this dish with just the right amount of satisfying gooey cheese.
The Directions
- Place the raw chicken breasts in the crockpot and season.
- Combine the sauce ingredients in a small bowl and stir to combine.
- Pour tomato mixture over the chicken.
- Cover and cook until chicken reaches internal temperature of 165 degrees F.
- Transfer chicken to a plate to rest, spoon sauce over top, and garnish with shredded cheese and fresh basil. ENJOY!
Slow cooker Chicken Cook Times
For any slow cooker chicken recipe (like this Slow Cooker Chicken Cacciatore), cook times will vary depending on the model of crockpot you have, the temperature setting you use, and the size of your chicken pieces. The type of chicken you choose will also make a difference.
Boneless Skinless Chicken Breasts
- Two pounds of boneless, skinless chicken breasts should cook in 1 1/2 to 2 1/2 hours on LOW.
- I don’t recommend cooking chicken breasts on HIGH in a slow cooker since they tend to dry out easier than their dark meat counterparts.
Boneless Skinless Chicken Thighs
- Two pounds of boneless, skinless chicken thighs should cook in 3 to 4 hours on HIGH or 5 to 6 hours on LOW.
Bone-in Chicken
- If using bone-in chicken, I suggest removing the skin first. Chicken skin in the slow cooker will not become crispy, but become soggy and rubbery.
- Cook the bone-in chicken legs or thighs on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.
For more chicken slow cooker tips, see my Crock Pot Shredded Chicken post.
Storage Tips
- To Store. Keep refrigerated in an airtight container for up to 3 days.
- To Reheat. Warm gently, in a microwave-safe container, until heated through.
- To Freeze. This recipe may be kept in the freezer for up to 3 months. To reheat, let thaw overnight in the fridge and then reheat in the microwave until heated through.
Leftover Ideas
Serve leftovers of this chicken sliced cold or warm over a bed of greens or tossed with your favorite whole wheat pasta for an easy, healthy lunch.
Pair this with
Recommended Tools to Make this Recipe
- Knife Set. I like their durable stainless steel blades and ergonomic handles.
- Mixing Bowls. Perfect for tossing together recipe ingredients every day. Microwave- and dishwasher-safe too!
- Kitchen Tongs. I enjoy the locking feature to take up less space in my kitchen drawer.
Crockpot Italian Chicken
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless skinless chicken breasts or chicken 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
- Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.
- In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bayleaf, basil, and onion.
- Pour the tomato mixture over the chicken.
- Cover and cook on low until chicken is no longer pink, juices run clear, and the chicken reaches 155 degrees F on an instant read thermometer, about 1 1/2 to 2 1/2 hours for breasts or 4 to 5 hours for thighs, depending upon your slow cooker. (Chicken is considered safe to eat at 165 degrees F, but the temperature will continue to rise as the chicken rests. Do not over cook or the chicken will be dry.)
- Transfer the chicken to a plate, cover, and let rest 5 to 10 minutes (keep the slow cooker on so that the sauce mixture in it stays warm). To serve, uncover the chicken then use a slotted spoon to scoop the tomato-balsamic slow cooker sauce over the chicken. Top with mozzarella and fresh basil. Enjoy immediately.
Notes
- To Store. Keep refrigerated in an airtight container for up to 3 days.
- To Reheat. Warm gently, in a microwave-safe container, until heated through.
- To Freeze. This recipe may be kept in the freezer for up to 3 months. To reheat, let thaw overnight in the fridge and then reheat in the microwave until heated through.
Nutrition
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Plan ahead to beat those Monday cooking blues. Here are some more healthy slow cooker dinners:
This crockpot Italian chicken is delicious and flavorful. It’s so simple to throw together in the morning on days that you just don’t feel like cooking. It also makes me happy that the recipe is healthy so that I can feel good about serving it to my family. Thank you Erin! Your recipes always turn out great for us!
Hi Rachele! So glad you enjoyed the recipe! Thank you for this kind review!
This was so delicious, I never cooked with balsamic, this made the meal, plus really easy to make. Definitely, will make again.
Hi Kelli! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent, minimal prep and tons of flavor! Mine cooked quickly so just watch the temp of the chicken so it doesn’t over-cook.
I’m so happy that you enjoyed it, Summer! Thank you for sharing this kind review!
Incredible slow cooker recipe. 4 stars only because I’m confused about the cooking time. I did 4 hrs on low in the slow cooker for 4 chicken breasts. They would not have been done with less time. Served with gluten free (jovial) egg noodles and a salad with sun dried tomatoes, artichokes, and capers. Delicious. Thank you!
Hi Tammy! Thanks for the feedback! There are lots of variables that could result in it needing more time, such as the weight of the chicken, type of slow cooker. So glad you were able to enjoy it!
Put this on last night – cooking the skinless breasts risked dryness but it was late. Woke this morning to the aroma of one of my favorite local Italian places. Shredded the chicken and returned it to the pot. Nice thick goodness. Having some for breakfast.
Thank you for the recipe.
Hi Keith! So glad you enjoyed the recipe! Thank you for this kind review!
You are a lifesaver! I almost messed up dinner trying to make Giada’s Roman chicken when I realized my peppers went bad. I googled what I had plus balsamic vinegar, and there you were. (Giada doesn’t use balsamic). Followed everything (except a pepper) and my fiance raved!!! I did cut the chicken into pieces and put it back in the sauce to keep it super moist. Thank you, Erin, for rescuing me!
Hi Dana! That makes me so happy to hear!! Glad it saved the day! ;)
Absolutely fabulous! However, we all agreed it was better the next day so this time I’m going to make ahead and let rest before I reheat and serve
So glad you enjoyed it, KarenS! Thank you!