Slow Cooker Italian Chicken Recipe for Tender, Flavorful Meals

In this slow cooker Italian chicken recipe, boneless skinless chicken breasts are simmered in a crock pot with diced tomatoes, sun-dried tomatoes, balsamic vinegar and Italian herbs for a simple, healthy, and flavorful weeknight meal.

two Slow Cooker Italian Chicken breasts in a crock pot garnished with basil and parmesan cheese

This slow cooker Italian chicken is made from scratch—no bottled dressings—and takes only minutes to assemble. Let the slow cooker do the work while you go about your day, then serve the tender, savory chicken over pasta, rice, or alongside roasted vegetables and a green salad for a complete dinner.

Slow Cooker Italian Chicken cut into strips on top of pasta on a plate

Slow Cooker Italian Chicken: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Slow Cooker Italian Chicken recipe

Chicken breasts. Use boneless, skinless breasts; thighs or legs can be substituted if preferred.
Diced tomatoes. Plain canned tomatoes work well; Italian-seasoned or fire-roasted varieties add extra depth.
Onion. Finely chopped white, yellow, or red onion all work.
Balsamic vinegar. Choose a good-quality balsamic that’s syrupy and naturally sweet for the best flavor.
Italian seasoning. If you prefer fresh herbs, use basil, oregano, and parsley in place of dried Italian seasoning.

up close photo of Slow Cooker Italian Chicken garnished with parmesan cheese and basil

How to Make Slow Cooker Italian Chicken

Making this dish is straightforward and quick to prep. Start by combining all sauce ingredients in the slow cooker, then add the chicken and turn to coat. Cook covered on low for 6 hours (recommended) or on high for 3 hours, until the chicken is tender and reaches a safe internal temperature.

Slow Cooker Italian Chicken sauce ingredients in a crockpot before mixing

Slow Cooker Italian Chicken sauce ingredients in a crockpot after mixing

During the last hour of cooking you can shred the chicken in the pot so it soaks up more sauce, or leave the breasts whole and serve with sauce spooned over them.

chicken breasts added to the sauce before mixing in this crockpot italian chicken recipe

chicken breasts added to the sauce after mixing before cooking in this crockpot italian chicken recipe

Cook until the chicken is tender and cooked through. The low-and-slow method yields the most tender results, but cooking on high is an option when you’re short on time.

cooked Slow Cooker Italian Chicken in a crock pot

Serve

You can serve this slow cooker Italian chicken two ways:

Whole breasts: Remove breasts from the slow cooker and spoon sauce over them.
Shredded: Shred the chicken during the last hour of cooking and let it finish cooking in the sauce so it absorbs extra flavor.

Serve the chicken over pasta or rice and garnish with grated Parmesan and chopped fresh basil if desired. A simple green salad or roasted vegetables make excellent sides.

Slow Cooker Italian Chicken breast on top of pasta on a plate garnished with basil and parmesan cheese

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat gently in the microwave or on the stovetop in a covered pan until warmed through.

Slow Cooker Italian Chicken breast cut into strips on top of pasta on a plate garnished with basil and parmesan cheese

Slow Cooker Italian Chicken Recipe FAQs

Can I double this recipe?

Yes. Use a larger slow cooker or split the doubled ingredients between two medium slow cookers to ensure even cooking.

Can you put raw chicken in a slow cooker?

Yes. Place raw chicken into the slow cooker and cook until it reaches a safe internal temperature of 165°F (74°C).

Is it better to cook chicken on high or low in a crockpot?

Cooking on low produces more tender, juicier chicken. Cooking on high is fine when you need a faster option; the sauce helps keep the chicken moist.

a wooding spoon under a Slow Cooker Italian Chicken breast in the crockpot garnished with basil and parmesan cheese

If you try this recipe and enjoy it, please leave a comment and rating. Your feedback helps others find and make recipes they’ll love.

Slow Cooker Italian Chicken

Laura

Chicken breasts cooked with diced tomatoes, sun-dried tomatoes, balsamic vinegar and herbs for a flavorful, healthy dinner.

5 from 5 votes

Course Dinner, Main Course

Cuisine American, Italian

Servings 6 Servings

Calories 223

Prep Time5 minutes

Cook Time6 hours

Total Time6 hours 5 minutes

Ingredients

2 pounds chicken breasts (boneless, skinless)
30 oz diced tomatoes
1/2 cup finely chopped onion
1 Tablespoon minced garlic
2 Tablespoons balsamic vinegar
2 Tablespoons sun-dried tomatoes (packed in oil)
1 Tablespoon Italian seasoning
1/2 tsp sea salt
1/4 tsp black pepper
Parmesan cheese and chopped fresh basil for serving (optional)

Instructions

Combine all ingredients except the chicken in the slow cooker and stir to combine.
Add chicken breasts, turning to coat them in the sauce.
Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
To serve whole: remove breasts and spoon sauce over them. To serve shredded: shred the chicken in the last hour of cooking and let it finish cooking in the sauce.
Top with grated Parmesan and chopped basil and serve over noodles or rice.

Notes

Note on chicken: Two pounds of chicken breasts is typically 4–6 breasts depending on size. If breasts are large, slice them for smaller portions.

Substitutions: Thighs or legs can replace breasts. Use plain, Italian-seasoned, or fire-roasted diced tomatoes. Any onion variety works. If using fresh herbs, substitute basil, oregano, and parsley for the dried Italian seasoning. Use a quality balsamic for the best flavor.

Store/Freeze: Refrigerate leftovers in an airtight container up to 5 days or freeze up to 2 months. Reheat in the microwave or on the stovetop until warmed through.