Crock Pot Italian Chicken

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We recently made a pretty big switch to our dinnertime routine that has been awesome in the execution but a little difficult in the transition, at least for me. We bumped our dinnertime up an hour. Eric and I realized that if we did this, he could eat dinner with the family 5 nights a week instead of 3. It means he leaves a little later in the evenings to head out to work, but since his schedule is so flexible, it works perfectly. There are still two nights a week where this isn’t possible, but we all love eating dinner as a family, so we’ll take what we can get!

This change has meant I’ve had to adapt my usual cooking habits a bit so that I can make sure dinner is ready to go and on the table at 5:30 each night, instead of 6:30. Fortunately, the “stolen moments” method that I so love makes this a little easier than it would otherwise. But I’m still struggling a little bit because I’m a lover of routines and I like being set in my ways! Changes in the schedule like this are always a little difficult for me to cope with. So, I’ve been relying on my crock pot more than usual, just because it somehow makes the whole new process feel easier.

Anyhow…on with the food! This Crock Pot Italian Chicken was so tasty and it smelled amazing as it simmered all day. I served it over pasta to make a nice complete, filling dinner. You could also add some chicken stock to turn it into a soup if you’d like, which was what I did with my leftovers for lunch the next day. It’s delicious either way!

Crockpot Italian Chicken

  • 1 T. olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1/2 lb. mushrooms, sliced
  • 2 zucchini, halved lengthwise and sliced
  • Salt and pepper, to taste
  • 1 lb. boneless, skinless chicken breasts
  • 1 can diced tomatoes
  • 1 can cannelini beans, rinsed and drained
  • 1/2 c. chicken stock
  • 1 can sliced black olives, drained
  • 2 t. dried oregano
  • 1 t. dried basil
  • 1 t. salt
  • 1 t. black pepper
  • Cooked pasta, optional
1. Heat olive oil in a large skillet. Add onions, red pepper, garlic, mushrooms and zucchini. Cook for 5-10 minutes, until onions are translucent and mushrooms are browned. Season to taste with salt and pepper.

2. Pour cooked veggies into a large crock pot. Add remaining ingredients and stir to combine. Cover and cook on low for 6-8 hours or on high for 4 hours.

3. Before serving, remove chicken and shred or cut into cubes. Stir back into the sauce. Serve over pasta, if desired.

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Comments

  1. I love routine too …. so I understand that changes can be hard! But, on the plus side, it’s wonderful to be able to eat together as a family. And, this dish looks wonderful. I think we’ll serve it over brown rice — I’m looking forward to trying it.

  2. Celeste B. says:

    This looks yummy. I bet a little bit of leftover marinara sauce would be good in it too.

  3. Jennifer says:

    This recipe looks delicious. My only hesitation is cooking the boneless breasts in the crockpot. (My family remembers that my worst meal EVER was a crockpot version of coq au vin with boneless chicken, and that was about 8 years ago!) Does the chicken dry out from cooking so long? Or does the liquid keep it moist enough? Thanks!

  4. Mary Jo says:

    I cook chicken in my 8 qt Crockpot all the time. If the chicken is covered in sauce it is so tender and moist it is unbelievable. If it isn’t I see to that I flip the chicken over so that both sides have a chance to sit in the sauce. I also do a short flip at the end right before serving just in case.

  5. Se ve delicioso. Recientemente, me interesa mucho en la cocina, muchas gracias a una descripción detallada de la práctica de este delicioso plato.

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