Slow Cooker Italian Chicken

Name: Slow Cooker Italian Chicken
Prep time: 5 min
Cook time: 150 min
Total time: 155 min
Yield: 6
Cuisine: Italian
Ingredients: 24 oz Chicken Breast (24 oz boneless skinless chicken breasts *fresh, not frozen-I like to use six 4 oz Springer Mountain Farms chicken breasts); ½ tsp Table Salt (½ tsp salt); ½ tsp Black Pepper (½ tsp pepper); ¼ cup Chicken Broth (¼ cup chicken broth); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); ⅓ cup Balsamic Vinegar of Modena (⅓ cup good quality balsamic vinegar); 2 cloves Garlic (2 garlic cloves minced); 1 tsp Italian Seasoning (1 tsp Italian seasoning); 15 ½ oz Tomato (15.5 oz can petite diced tomatoes drained well); ¼ cup Parmesan Cheese (¼ cup freshly shredded (or grated) parmesan cheese); 4 oz Mozzarella Cheese (4 oz sliced buffalo mozzarella)

Italian chicken breasts slow-cooked in a balsamic-tomato sauce, topped with melted Parmesan and Mozzarella.

155 minItalian

Servings6

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Halal
Low Carb

Steps

1Spray the bottom of the slow cooker with olive oil spray (or brush with a little EVOO).
2Place the chicken breasts on the bottom and pour the chicken broth around them. Season with salt and pepper and drizzle the olive oil on top.
3In a medium-size bowl, mix the balsamic vinegar, garlic, Italian seasoning, and drained diced tomatoes until combined. Spoon this mixture on top of each chicken breast.
4Cook on low for 2.5-4 hours (depending on the size of the breasts), until the chicken is no longer pink and reaches a safe internal temperature of 165 degrees F. with a meat thermometer (I like to test it with a meat thermometer after 2.5 hours.
5About 15 minutes before serving, top each chicken breast with freshly grated parmesan cheese and sliced mozzarella. Close the lid, and allow the cheese to soften and melt on top while the slow cooker is still warm and the chicken rests.
6Garnish with fresh basil and extra freshly shredded parmesan, if desired. Delicious on top of your favorite regular or low-carb pasta!