The Many Faces of (Italian) Crockpot Chicken

December is typically a month with a flurry of activities. Whatever holiday you celebrate or traditions you follow, there’s usually a need for a quick and easy meal for dinner one night. Here’s a fix it and forget it type of chicken dinner just for such an occasion. 

The hardest part of this recipe is gathering what goes into the crockpot – really – and that’s not hard at all. Once you have the ingredients measured and placed in the crockpot you are done. And I love how the flavors combine as it simmers away.

When finished, the recipe has made its own “sauce” and can be used in a number of ways. I call it an Italian Crockpot Chicken because of the Italian spices that are included, but the recipe is very versatile and can be adapted to many different types of meals. Of course I lean towards Italian “anything” but I’ve also used this recipe as a base for chicken chili. I’ve used the chicken to make chicken enchiladas adding Mexican spices to the tomato sauce. 

It’s a great potluck contribution. Expecting a crowd for dinner? Double the recipe. Enhance the recipe by adding cooked pasta, rice, and/or vegetables before serving. It can also be frozen for future meals. Leftovers of this recipe combined with vegetables can be made into a hearty soup or stew. Let your culinary imagination explore the possibilities.

When finished cooking, shred the chicken in the sauce.

I served this batch with pasta. 


Serves 4

Italian Crockpot Chicken

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  • 2 frozen chicken breasts
  • 4 cups tomato sauce (I used fresh pureed raw tomatoes)
  • 2 tablespoons balsamic vinegar
  • 1/2 white onion chopped
  • 6-8 cloves of garlic peeled
  • 1 tablespoon finely chopped sweet Italian pepper (or 1/2 teaspoon red pepper flakes)
  • 1 teaspoon dried oregano (or fresh)
  • 1/2 teaspoon thyme (fresh or dried)
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • Garnish: fresh basil


  1. Combine all ingredients in the crockpot.
  2. Cover and cook on low for 6-8 hours.
  3. Once done, shred chicken in the crockpot.


Sauce is not thick.


Calories: 167 cal
Carbohydrates: 22 g
Fat: 2 g
Sodium: 357 g
Cholesterol: 37 g
Protein: 17 g
Fiber: 5 g

2 thoughts on “The Many Faces of (Italian) Crockpot Chicken”

  1. Thanks Mia! Yes, I still go to the library bookclub but haven't been in a couple of months. We were in Italy for awhile this fall. I plan to return in January. Hope to see you there! Happy holidays!

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