Simple Crockpot Italian Chicken

4 from 1 vote

This zesty, Italian meal is a keeper.

The same chicken dishes, day after day, can get pretty boring. But not this one! With zesty flavors and an Italian twist on traditional chicken recipes, this is one meal you’ll be able to serve up to smiling faces.

This is a healthy crockpot chicken recipe that the whole family will love!

* Click here for information about the Danesco Roasting Rack we recommend using in the recipe below.

4 from 1 vote

Simple Crockpot Italian Chicken

This juicy chicken is slow-cooked all day with fantastic Italian flavors you will love.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Yield 6 people
Serving Size 1 chicken breast, sauce, and cheese
Course Dinner
Cuisine Italian


  • 6 to 8 boneless and skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves mashed
  • 1 1/2 cups chicken broth reduce to 1/2 cup if not using crockpot meat rack *see below
  • 1 tablespoon Italian seasoning
  • sea salt and pepper to taste
  • 15 ounces diced tomatoes carton, drained
  • 1 1/2 cups parmesan cheese freshly shredded


  • Place chicken breasts on the cooking rack and pour the chicken broth in the bottom of the slow cooker (it should come to just the top of the rack).
  • Add garlic cloves to the chicken broth. Drizzle chicken with olive oil and season with Italian seasoning, sea salt and pepper.
  • Pour drained, diced tomatoes on top and then sprinkle with parmesan cheese. Cook on low for 4-5 hours. Serve over top Zucchini Spaghetti.
  • Don't forget to reserve that delicious, rich broth for another recipe. Pour the liquid through a strainer and refrigerate or freeze until ready to use.


*I highly recommend using a crockpot meat rack when preparing this recipe. They are very inexpensive (see the link to the Danesco Roasting Rack above this recipe for a small rack, if needed) and the texture of the meat is better when it's not sitting in a lot of liquid while cooking. This can cause the muscle fibers to be too broken down, creating a texture that's too soft.

Nutrition Information

Serving: 1chicken breast, sauce, and cheese | Calories: 481kcal | Carbohydrates: 7g | Protein: 48g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 130mg | Sodium: 782mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Gluten-Free, Keto, Slow Cooker

Have you made this recipe?
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*This recipe is shared via Amee from her blog Amee’s Savory Dish. She is completely obsessed with recipe makeovers! Amee is a southern girl raised in South Carolina and currently lives in the Atlanta, GA area with her husband and two children. She is a Crossfit trainer, children’s book author, foodie, recipe creator, and devoted mom and wife. Amee loves to find new ways to make all of her favorite family recipes more nutritious.

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    1. Katie, A slow cooker and a crockpot are the same thing, only crockpot is a brand. This is similar to how we called gelatin "jello" or tissue "kleenex."

    1. Sarah, Frozen chicken cannot be cooked in the slow cooker as per USDA guidelines. This is because the chicken will be raw for too long, and temperature will be in the range where bacteria can grow. One way to defrost chicken quickly and safely is to keep it sealed tightly in the package or airtight container and set it in a container of cold water while cold tap water is running over it, or set in cold water without the water running and change the water every 30 minutes. Defrosting chicken in the microwave is also safe. Cooking chicken from frozen on the stovetop or in the oven are approved, safe methods.

  1. Has anyone made this yet? It is in my slow cooker now – hope my family and I like it – it was nice and easy to throw together.

    1. Hi Catt – you can leave out the olive oil if you choose. However it does add flavor to the recipes and helps give the sauce a smooth texture! Olive oil also contains monounsaturated fats, which is a ‘healthy’ fat!

    1. Hi Amanda, if you were to only use 1 chicken breast you would need to reduce all the other ingredients. For this recipe, it would be best to reduce everything by half and use 3 chicken breasts. If this is still too much, you can freeze leftovers!

  2. How is it that you would end up with both broth to reserve for another use, and sauce to serve with the chicken?

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