There’s something comforting about a set-it-and-forget-it meal that still tastes like you put in real effort. This Italian crockpot chicken gives you that slow-cooked tenderness with bright, herby flavor in every bite. It’s the kind of dinner that fills the house with a cozy aroma and brings everyone to the table without fuss.
Serve it over pasta, rice, or mashed potatoes, and you’ve got a full, satisfying meal. Simple ingredients, easy prep, big flavor—this one checks all the boxes.
What Makes This Special
This recipe delivers classic Italian flavors without complicated steps. The chicken slow cooks in a savory sauce with tomatoes, garlic, and herbs, so it turns out juicy and fork-tender every time.
You can prep it in 10 minutes, then let the crockpot do the work while you handle the rest of your day.
It’s also very flexible. Use chicken breasts or thighs, add veggies, or make it creamy with a bit of mascarpone. However you tweak it, the result is reliable and family-friendly.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (14.5-ounce) can crushed or diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 red bell pepper, sliced (optional but recommended)
- 1/3 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar or honey (to balance acidity)
- 2 teaspoons Italian seasoning blend
- 1 teaspoon dried basil (or extra Italian seasoning)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh parsley or basil, for garnish
- Cooked pasta, rice, or mashed potatoes, for serving
- Optional creamy finish: 2–3 tablespoons mascarpone cheese or heavy cream
- Optional add-ins: 1 cup sliced mushrooms or a handful of baby spinach
Instructions
- Prep the crockpot: Lightly grease the slow cooker insert with a bit of olive oil or spray to prevent sticking.
- Layer the base: Add the sliced onion, bell pepper, and mushrooms if using.
These create a flavorful bed for the chicken.
- Season the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, and half of the Italian seasoning.
- Sear for extra flavor (optional but great): Heat olive oil in a skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly browned.
Transfer to the crockpot on top of the veggies.
- Mix the sauce: In a bowl, combine crushed or diced tomatoes, tomato sauce, chicken broth, minced garlic, balsamic vinegar, sugar or honey, remaining Italian seasoning, dried basil, oregano, and red pepper flakes. Stir in the Parmesan.
- Pour and cook: Pour the sauce over the chicken. Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is very tender and reaches 165°F internally.
- Finish and adjust: If you want a creamy version, stir in mascarpone or a splash of heavy cream during the last 10–15 minutes.
Taste and adjust salt, pepper, or balsamic to balance the flavors.
- Shred or slice: Remove the chicken and either shred with two forks or slice. Return it to the sauce and stir to coat.
- Serve: Spoon over cooked pasta, rice, or mashed potatoes. Sprinkle with fresh parsley or basil and extra Parmesan.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months.
Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat or in the microwave in 60-second bursts, stirring between intervals. Add a splash of broth if the sauce has thickened.
Benefits of This Recipe
- Hands-off cooking: Minimal prep, no babysitting. Perfect for busy days.
- Consistently tender: Slow cooking keeps the chicken juicy, even if you use lean breasts.
- Budget-friendly: Pantry staples and affordable chicken make this easy on the wallet.
- Customizable: Add veggies, adjust spice, or make it creamy.
It fits many tastes and diets.
- Meal-prep ready: Reheats well and pairs with different sides through the week.
What Not to Do
- Don’t overcook on High: Chicken can dry out if cooked too long at a high temperature. Use Low when possible for best texture.
- Don’t skip seasoning the chicken: Seasoning both the meat and the sauce builds deeper flavor.
- Don’t drown it in liquid: Crockpots trap moisture. Extra liquid can make the sauce thin.
Stick to the listed amounts.
- Don’t add dairy too early: Cream or mascarpone can separate if cooked for hours. Stir it in right at the end.
- Don’t forget acidity balance: Tomatoes can be sharp. A bit of sugar or honey and a touch of balsamic round it out.
Alternatives
- Protein swap: Use boneless, skinless thighs for extra juiciness.
Turkey cutlets also work.
- Veggie boost: Add zucchini, mushrooms, or spinach in the last hour. They soften nicely without turning mushy.
- Creamy Tuscan twist: Stir in mascarpone and a handful of spinach at the end. Finish with sun-dried tomatoes.
- Olive and caper flair: Add sliced Kalamata olives and a tablespoon of capers for a briny kick.
- Low-carb serving: Serve over cauliflower rice or zucchini noodles instead of pasta.
- No-sear shortcut: Skip browning the chicken.
It still turns out great—just slightly less caramelized.
FAQ
Can I use frozen chicken?
It’s best to use thawed chicken for food safety and even cooking. If you only have frozen, fully thaw it in the fridge before adding it to the crockpot.
How do I thicken the sauce?
Remove the lid for the last 20–30 minutes to let moisture evaporate. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook on High for 10–15 minutes.
Can I make this dairy-free?
Yes.
Skip the Parmesan and mascarpone. The tomato-herb sauce is still rich and flavorful without dairy.
What pasta shape works best?
Short shapes like penne, rotini, or rigatoni hold the sauce well. Egg noodles or mashed potatoes are great if you want something extra cozy.
Breasts or thighs—what’s better?
Both work. Breasts are lean and slice neatly, while thighs stay extra juicy and shred beautifully.
Choose based on texture preference.
Can I cook it overnight?
You can, but aim for the Low setting and use a timer if your slow cooker runs hot. Overcooking can make the chicken stringy.
What if my sauce tastes too acidic?
Add a pinch more sugar or honey and a small knob of butter, then simmer for a few minutes. Salt can also help balance sharpness.
How can I add more protein without more meat?
Stir in a can of drained cannellini beans during the last hour.
They absorb the sauce and add a creamy texture.
Wrapping Up
Italian crockpot chicken is that reliable, go-to dinner you’ll keep coming back to. The flavors are bright and comforting, the prep is easy, and the results are consistently tender. Keep the base recipe on hand, then make it your own with creamy additions, extra veggies, or a briny twist.
Serve it with your favorite side and let the slow cooker do the heavy lifting while you enjoy your evening.