Go Back
Print Recipe

Simple Crockpot Italian Chicken Recipe for a Cozy Dinner - Easy, Flavorful, and Comforting

Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 6 servings

Ingredients

  • 2 to 2.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 (24-ounce) jar marinara sauce or crushed tomatoes
  • 1 small yellow onion, thinly sliced
  • 3 to 4 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 red bell pepper, sliced (optional but delicious)
  • 2 teaspoons Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • ½ teaspoon crushed red pepper flakes (optional for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup low-sodium chicken broth (or water)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Fresh basil or parsley for garnish
  • Cooked pasta, rice, polenta, or crusty bread for serving

Instructions

  • Prep the crockpot: Lightly oil the slow cooker insert with 1 tablespoon of olive oil. This helps prevent sticking and makes cleanup easier.
  • Layer the veggies: Add the sliced onion and bell pepper to the bottom. They’ll soften into the sauce and add sweetness.
  • Season the chicken: Pat the chicken dry. Rub with the remaining 1 tablespoon olive oil, then sprinkle with salt, pepper, and Italian seasoning on both sides.
  • Add the aromatics and sauce: Place the chicken on top of the veggies. Sprinkle on the minced garlic and red pepper flakes (if using). Pour in the marinara sauce and chicken broth. Gently stir the sauce around the sides, leaving the chicken mostly covered.
  • Slow cook: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and reaches 165°F internally. Avoid overcooking to keep it juicy.
  • Finish the sauce: Stir in the Parmesan cheese. Taste and adjust with extra salt or a pinch of sugar if your tomatoes are very acidic.
  • Shred or slice: Use two forks to shred the chicken directly in the crockpot, or remove and slice if you prefer larger pieces. Return to the sauce and coat well.
  • Serve: Spoon over hot pasta, rice, or creamy polenta. Garnish with fresh basil or parsley and extra Parmesan. Add a drizzle of good olive oil if you like.