I just can't stop with the slow cooker recipes this summer -- please indulge me as I add another one to the hopper, will you? This week's slow cooker recipe features the flavors of Italy and one of my favorite ingredient combinations -- tomatoes, basil, and fresh mozzarella.
This slow cooker Italian chicken recipe couldn't be easier to put together; you don't even need to break out a mixing bowl. The tomatoes help to keep the chicken breasts moist as they cook, and the onions and peppers, along with a variety of Italian spices, supply plenty of spicy and savory flavor.
Slow Cooker Italian Chicken (printer-friendly version)
makes 4 servings
4 skinless, boneless organic chicken breasts (I used frozen; thawed also would work)
1/2 onion, chopped
1/2 yellow pepper, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 28-ounce can fire-roasted crushed tomatoes
1 tablespoon fresh basil, chopped
1/4 cup fresh mozzarella, chopped into chunks
1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.
2. Cover the chicken with the chopped onion, chopped yellow pepper, minced garlic, salt, pepper, crushed red pepper, oregano, thyme, rosemary, and basil.
3. Top everything with the fire-roasted crushed tomatoes (and juices).
4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).
5. Cut the chicken into bite-size pieces or serve the breasts whole.
6. Serve the chicken over the pasta or your choice (I used linguine). Garnish with freshly chopped basil and fresh mozzarella before serving.
makes 4 servings
4 skinless, boneless organic chicken breasts (I used frozen; thawed also would work)
1/2 onion, chopped
1/2 yellow pepper, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 28-ounce can fire-roasted crushed tomatoes
1 tablespoon fresh basil, chopped
1/4 cup fresh mozzarella, chopped into chunks
1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.
2. Cover the chicken with the chopped onion, chopped yellow pepper, minced garlic, salt, pepper, crushed red pepper, oregano, thyme, rosemary, and basil.
3. Top everything with the fire-roasted crushed tomatoes (and juices).
4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).
5. Cut the chicken into bite-size pieces or serve the breasts whole.
6. Serve the chicken over the pasta or your choice (I used linguine). Garnish with freshly chopped basil and fresh mozzarella before serving.
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