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Easy Crockpot Italian Chicken

A serving of shredded crockpot italian chicken mixed with chunky tomato sauce and topped with herbs.
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Make this simple, flavorful Italian chicken in your slow cooker for an easy weeknight dinner. This dump and go recipe yields tender, shredded chicken perfect for serving over pasta or with crusty bread.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (24 ounce) jar good quality marinara sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 packet (1 ounce) dry Italian salad dressing mix
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the marinara sauce, diced tomatoes (with liquid), and chicken broth over the chicken.
  3. Sprinkle the Italian dressing mix, oregano, garlic powder, and black pepper evenly over the top. Do not stir.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and easily shredded.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the sauce in the slow cooker and stir to coat.
  6. If using cheese, sprinkle the mozzarella over the top during the last 15 minutes of cooking on high, or serve the chicken topped with cheese immediately after shredding.
  7. Serve hot over cooked pasta, rice, or alongside crusty bread.

Notes

  • For a healthier option, use low-sodium broth and sauce.
  • This shredded Italian chicken freezes well for future freezer prep meals.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking time.

Nutrition

Find it online: https://hearthbite.com/crockpot-italian-chicken-recipe/