Healthy Slow Cooker Italian Chicken

food prep recipes Jun 14, 2020
This Healthy Slow Cooker Italian Chicken is easy to make in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with GF pasta or rice for a family-friendly dinner or great for food prep. 
I usually steam up 2 broccoli heads an divide this by 3 meals. For my partner I cook up a box of GF spiral pasta and divide that by 3 meals. So in total it makes 6 lunch boxes. I divide the chicken and sauce evenly for this meal. (He has a extra meal a day, I just snack when I am hungry). 


  •  1 tablespoon extra-virgin olive oil — plus 2 teaspoons, divided
  •  1kg boneless skinless chicken thighs (can use breast)
  •  1 tsp salt
  •  1/2 tsp black pepper
  •  1 medium yellow onion — chopped
  •  3 cloves garlic — minced
  •  1 Tbsp balsamic vinegar — plus 1/2 teaspoon, divided
  •  2 x can crushed tomatoes — 400g each
  •  1 medium green bell pepper — chopped
  •  8 ounces sliced mushrooms
  •  2 teaspoons Italian seasoning
  • 1/2 cup chopped black olives
For Serving. 
  • GF pasta, brown rice, rice, zucchini noodles, steamed broccoli 
  •  Chopped fresh parsley - optional 


    1. Lightly coat a large slow cooker with olive oil. Heat 1 tablespoon olive oil in a large pan over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets golden brown. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
    2. Add the remaining 2 teaspoons olive oil to a clean pan. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan oils.
    3. Top the chicken with the tomatoes, olives, green bell pepper, mushrooms, and Italian seasoning cover and cook LOW for 5 to 6 hours. 
    4. If desired, chop or shred the chicken (or you can serve the pieces whole).
    5. Serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over GF pasta, rice or veggies, with a big extra spoonful of sauce and a sprinkle of parsley!


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