Crock Pot Italian Chicken with Tomatoes

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  • Average
  • Average budget

Ingredients

  • 1 lb. (2) boneless skinless chicken breasts, thawed
  • 1 green bell pepper, chopped
  • 1/2 yellow onion, chopped
  • 2-3 garlic cloves, crushed
  • 1 (15 oz.) can diced tomatoes, drained
  • 1 (15 oz.) can tomato sauce
  • 1 Tbsp. tomato paste
  • 3 Tbsp. red wine vinegar
  • 1 1/2 teaspoons Italian seasoning (or a mix of basil, rosemary, oregano, marjoram and thyme)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/2 cup shredded mozzarella cheese or small chunks of fresh mozzarella
  • 1 (13-15 oz.) box whole grain pasta, cooked al dente and drained
  • 2 Tbsp. fresh parsley or basil, chopped, optional

Preparation

Step 1

Place chicken in slow cooker. Add remaining ingredients and seasonings, except mozzarella, pasta and herbs. Stir ingredients gently to combine flavors.

Cover and cook on low for 6-8 hours, or high for 2-3 hours. (Mine only took 2 hours on high)

Once cooked, remove chicken and slice into bite-sized pieces. Add back to slow cooker and stir in mozzarella. Serve heaping spoonfuls on top of cooked pasta.

If desired, sprinkle with fresh parsley or basil.

Enjoy!

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Set this to cook on low before you go to work, and you’ll come home to a warm home cooked meal 8 hours later!

To make with cooked chicken, combine all ingredients (except chicken, mozzarella and pasta) in a large saucepan. Bring to a boil then simmer over low heat for 20 minutes. Combine with cooked chicken and serve over pasta.

You can make this with frozen chicken breasts if cooking on low, though it will most likely take the full 8 hours to cook. I recommend thawing the frozen chicken at room temperature the morning before making.

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