Healthy Slow Cooker Italian Chicken
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).
Ingredients
- 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
Method
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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.
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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.
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Top the chicken with the tomatoes, olives, green bell pepper, mushrooms, and Italian seasoning cover and cook LOW for 5 to 6 hours.
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If desired, chop or shred the chicken (or you can serve the pieces whole).
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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!
