Simple Crockpot Italian Chicken

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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.

Simple Crockpot Italian Chicken

Simple Crockpot Italian Chicken

Yields: 6 servings | Serving Size: 1 chicken breast, sauce, and cheese | Calories: 481 | Total Fat: 28 g | Saturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 130 mg | Sodium: 782 mg | Carbohydrates: 7 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 48 g | SmartPoints (Freestyle): 6 |


  • 6-8 boneless chicken breasts
  • 2 tbsp 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 tbsp Italian seasoning
  • sea salt and pepper to taste
  • 1 (15oz) carton diced tomatoes, drained
  • 1 1/2 cups freshly shredded parmesan cheese


  1. 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).
  2. Add garlic cloves to the chicken broth. Drizzle chicken with olive oil and season with Italian seasoning, sea salt and pepper.
  3. Pour drained, diced tomatoes on top and then sprinkle with parmesan cheese. Cook on low for 4-5 hours. Serve over top Zucchini Spaghetti.
  4. 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.

*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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20 Comments on "Simple Crockpot Italian Chicken"

  1. everythingofcooking  January 10, 2014

    I like Italian cuisine! Thank you for the recipe!

  2. Jo-Ann  November 23, 2014

    I don't have a rack, what then??

    • SkinnyMs  November 24, 2014

      Jo-Ann, You can just make this without the rack. It will still be good. Enjoy!

  3. Kelly  January 12, 2015

    So is a serving a whole chicken breast?

    • SkinnyMs  January 13, 2015

      Kelly, One 4 ounce boneless, skinless chicken breast fillet is a serving size, yes.

  4. Katie  January 13, 2015

    Please tell me the difference between a slow cooker and a crock pot

    • SkinnyMs  January 14, 2015

      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."

  5. abby  April 27, 2015

    do you put the chicken in thawed, or frozen? thanks!

    • SkinnyMs  April 28, 2015

      Abby, Thaw the chicken in the fridge overnight before adding it:).

  6. Sarah  December 23, 2015

    Can I use frozen chicken and just cook on high instead? Or low for a longer time? I forgot to thaw my chickens!

    • Melissa Florero  December 24, 2015

      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.

  7. Lisa  January 17, 2017

    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.

  8. Catt  July 20, 2017

    No need for oil in this recipe. Unneeded calories.

    • Nichole Furlong  July 20, 2017

      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!

  9. Chris  January 14, 2018

    What about using skinless chicken thighs?

    • Gale Compton  January 14, 2018

      Chris, That works! We always remove the skin before serving, but adding it w/o skin is fine. 🙂

  10. Amanda  September 30, 2019

    What if I want to use just one chicken breast, how would I accommodate that with the recipe?

    • Nichole Furlong  September 30, 2019

      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!

  11. Jean Perry  January 26, 2020

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

    • Nichole Furlong  January 28, 2020

      There is plenty of broth for the chicken and reserve for later.


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