Introduction: Craving a Flavorful, Easy Dinner?
Looking for a comforting, Italian-inspired meal that’s perfect for busy weeknights, family dinners, or meal prep? Slow-Cooked Italian Chicken is the ultimate recipe! This slow-cooker dish features tender chicken breasts simmered in a rich, savory sauce made with tomatoes, broth, and bold seasonings, served over hot pasta. Topped with optional Parmesan cheese and fresh basil, it’s a hearty, crowd-pleasing dish that’s simple to make. Ready to create a delicious, wholesome meal? Let’s dive into this tasty recipe!
Overview: Why Slow-Cooked Italian Chicken Is Special
Slow-Cooked Italian Chicken is a savory, comforting dish that’s both healthy and effortless, thanks to the slow cooker. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 4-5 hours cooking on Low, 10 minutes finishing, for a total of about 4.5-5.5 hours (mostly inactive).
- Difficulty Level: Easy! Simple layering, slow cooking, and a quick sauce thickening make it ideal for beginners or busy cooks.
- Why It’s Unique: The slow cooker ensures juicy, tender chicken infused with a tangy, tomato-based sauce, spiced with chili powder and mustard for a unique twist. The thickened sauce elevates it to restaurant quality, and serving over pasta makes it a complete meal. This recipe serves 4, perfect for small families, date nights, or leftovers, offering a lighter, Italian-inspired dish.
This recipe is flavorful, versatile, and perfect for chicken lovers or fans of easy, Mediterranean-style meals. Let’s get cooking!
Essential Ingredients
This recipe serves 4 and uses pantry staples for a hearty dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 1 garlic clove, minced
- 3 teaspoons chili powder
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the Sauce:
- 1/3 cup all-purpose flour
- 1/2 cup cold water
- For Serving:
- Hot cooked pasta (e.g., spaghetti, penne, or fettuccine)
- Optional: Grated Parmesan cheese and minced fresh basil
Why These Ingredients Matter
- Chicken Breasts: Lean, tender protein that absorbs the sauce’s flavors.
- Chicken Broth: Adds savory depth with reduced sodium for health.
- Stewed Tomatoes: Provide a chunky, tangy base.
- Tomato Sauce: Creates a smooth, rich sauce.
- Green Pepper and Green Onion: Add crunch and mild flavor.
- Garlic: Brings aromatic, savory notes.
- Seasonings: Chili powder, mustard, and spices create a bold, unique flavor profile.
- Flour and Water: Thicken the sauce for a velvety texture.
- Pasta: A hearty base to soak up the sauce.
- Parmesan and Basil: Add cheesy, fresh finishing touches (optional).
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs (cook 5-6 hours) or 1 pound turkey breast.
- Broth: Use vegetable broth or regular chicken broth.
- Stewed Tomatoes: Replace with diced tomatoes or fresh tomatoes (2 cups, chopped).
- Tomato Sauce: Use marinara sauce or 1/2 cup tomato paste plus 1/2 cup water.
- Green Pepper: Swap with red bell pepper or 1/2 cup celery.
- Green Onion: Use 1/4 cup yellow onion or chives.
- Garlic: Substitute with 1/4 teaspoon garlic powder.
- Chili Powder: Reduce to 1 teaspoon for less heat or use paprika.
- Flour: Use cornstarch (2 tablespoons in 1/4 cup water) for gluten-free.
- Pasta: Serve over rice, quinoa, or zucchini noodles for low-carb.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free pasta.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño.
Step-by-Step Instructions
Making Slow-Cooked Italian Chicken is simple, with a slow-cooker method and a quick sauce finish. Follow these steps for a perfect meal!
Step 1: Prep Your Ingredients
- Trim 4 boneless skinless chicken breast halves (4 ounces each).
- Open 1 can (14-1/2 ounces) reduced-sodium chicken broth, 1 can (14-1/2 ounces) stewed tomatoes (cut up if not pre-cut), and 1 can (8 ounces) tomato sauce.
- Chop 1 medium green pepper and 1 green onion.
- Mince 1 garlic clove.
- Measure 3 teaspoons chili powder, 1 teaspoon ground mustard, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder.
- Measure 1/3 cup all-purpose flour and 1/2 cup cold water for later.
- Cook pasta (e.g., 8 ounces for 4 servings) per package directions just before serving.
- Grate Parmesan cheese and mince fresh basil, if using.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Chop veggies finely for even cooking; prep ingredients in advance for quicker assembly.
Step 2: Layer the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Mix Sauce: In a bowl, combine chicken broth, stewed tomatoes, tomato sauce, green pepper, green onion, garlic, chili powder, ground mustard, pepper, garlic powder, and onion powder. Stir well.
- Pour Over Chicken: Spoon the sauce mixture evenly over the chicken, ensuring it’s mostly covered.
Tip: Stir sauce thoroughly to blend seasonings; arrange chicken in a single layer for even cooking.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 4-5 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 4 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Remove Chicken
- Remove Chicken: Using tongs, transfer chicken to a plate and cover with foil to keep warm.
Tip: Keep chicken warm to maintain juiciness; handle carefully to keep it intact.
Step 5: Thicken the Sauce
- Transfer Juices: Pour the cooking juices from the slow cooker into a large saucepan. Skim off any visible fat from the surface.
- Make Thickener: In a small bowl, whisk together 1/3 cup all-purpose flour and 1/2 cup cold water until smooth (no lumps).
- Thicken Sauce: Stir the flour mixture into the cooking juices in the saucepan. Bring to a boil over medium-high heat; cook and stir, stirring, for 2 minutes, until the sauce thickens.
Tip: Whisk flour mixture thoroughly to avoid lumps; stir constantly while boiling to ensure even thickening.
Step 6: Serve
- Cook Pasta: If not already done, cook pasta according to package directions and drain.
- Assemble Dish: Plate hot cooked pasta, top with a chicken breast, and spoon thickened sauce over both.
- Add Toppings: Sprinkle with optional grated Parmesan cheese and minced fresh basil.
- Serve: Serve immediately with extra sauce on the side if desired.
Tip: Serve hot to enjoy the sauce’s velvety texture; use tongs for chicken to keep it whole.
Assembly: Building the Perfect Slow-Cooked Italian Chicken
Assembling this dish is all about creating tender chicken with a rich, flavorful sauce over pasta. Here’s how to put it together:
- Layer Chicken and Sauce: Place chicken in the slow cooker and cover with a tomato-based mixture.
- Cook: Slow cook until chicken is tender and infused with flavor.
- Thicken Sauce: Remove chicken and thicken the juices for a smooth sauce.
- Serve: Plate chicken and sauce over pasta, topping with cheese and basil.
Presentation Tips:
- Serve in shallow bowls to showcase the vibrant sauce and pasta.
- Garnish with a sprinkle of Parmesan, a basil leaf, or a drizzle of olive oil for a pop of color.
- Pair with garlic bread, a Caesar salad, or roasted vegetables for a complete Italian meal.
- Use colorful ceramic plates for a warm, rustic look.
Serving Suggestions
Slow-Cooked Italian Chicken is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Weeknight Dinner: Serve with pasta and a side of steamed broccoli for a quick meal.
- Date Night: Pair with a glass of red wine and a Caprese salad for a romantic dinner.
- Family Gathering: Offer with a big bowl of pasta and breadsticks for a crowd.
- Meal Prep: Portion with pasta for easy lunches or dinners throughout the week.
- With Extras: Add a sprinkle of red pepper flakes, mozzarella, or fresh parsley for flair.
Storage and Make-Ahead Tips
This dish is great for leftovers or meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken, sauce, and pasta separately in airtight containers in the fridge for up to 4 days.
- Reheating: Reheat chicken and sauce in a skillet over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes. Reheat pasta separately with a bit of water.
- Make-Ahead Tips:
- Sauce: Mix broth, tomatoes, and seasonings up to 2 days ahead; refrigerate.
- Chicken: Cook chicken and sauce up to 1 day ahead; refrigerate and thicken sauce before serving.
- Freezing: Freeze chicken and sauce (without pasta) for up to 2 months. Thaw in the fridge, reheat, and serve with fresh pasta.
Tip: Store pasta separately to prevent it from getting soggy; add toppings fresh when serving.
Recipe Variations
Slow-Cooked Italian Chicken is versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Reduce chili powder to 1 teaspoon or use paprika.
- Gluten-Free: Use gluten-free flour or cornstarch (2 tablespoons in 1/4 cup water) and gluten-free pasta.
- Low-Sodium: Use low-sodium tomatoes and skip onion powder; reduce broth to 1 cup.
- Creamy Version: Stir 1/4 cup heavy cream or cream cheese into the sauce after thickening.
- Veggie-Packed: Add 1 cup sliced mushrooms or zucchini to the slow cooker.
- Spicy Italian: Add 1/2 teaspoon red pepper flakes or 1/4 cup diced pepperoncini.
- Oven Option: Bake chicken and sauce in a covered dish at 350°F for 1.5-2 hours, then thicken sauce.
Tip: Keep the tomato-chili powder base for the Italian-inspired flavor.
Conclusion: Savor Your Slow-Cooked Italian Chicken!
You’ve just made Slow-Cooked Italian Chicken—a tender, flavorful, and comforting meal that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for weeknights, gatherings, or meal prep. Whether you top it with Parmesan or enjoy it simply over pasta, this dish is sure to impress. Grab a fork, dig into the saucy goodness, and enjoy the Italian-inspired flavors. What’s your favorite pasta topping? Share your ideas in the comments, and happy cooking!
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Slow-Cooked Italian Chicken
Description
Looking for a comforting, Italian-inspired meal that’s perfect for busy weeknights, family dinners, or meal prep? Slow-Cooked Italian Chicken is the ultimate recipe! This slow-cooker dish features tender chicken breasts simmered in a rich, savory sauce made with tomatoes, broth, and bold seasonings, served over hot pasta
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can (8 ounces) tomato sauce
- 1 medium green pepper, chopped
- 1 green onion, chopped
- 1 garlic clove, minced
- 3 teaspoons chili powder
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the Sauce:
- 1/3 cup all-purpose flour
- 1/2 cup cold water
- For Serving:
- Hot cooked pasta (e.g., spaghetti, penne, or fettuccine)
- Optional: Grated Parmesan cheese and minced fresh basil
Why These Ingredients Matter
- Chicken Breasts: Lean, tender protein that absorbs the sauce’s flavors.
- Chicken Broth: Adds savory depth with reduced sodium for health.
- Stewed Tomatoes: Provide a chunky, tangy base.
- Tomato Sauce: Creates a smooth, rich sauce.
- Green Pepper and Green Onion: Add crunch and mild flavor.
- Garlic: Brings aromatic, savory notes.
- Seasonings: Chili powder, mustard, and spices create a bold, unique flavor profile.
- Flour and Water: Thicken the sauce for a velvety texture.
- Pasta: A hearty base to soak up the sauce.
- Parmesan and Basil: Add cheesy, fresh finishing touches (optional).
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs (cook 5-6 hours) or 1 pound turkey breast.
- Broth: Use vegetable broth or regular chicken broth.
- Stewed Tomatoes: Replace with diced tomatoes or fresh tomatoes (2 cups, chopped).
- Tomato Sauce: Use marinara sauce or 1/2 cup tomato paste plus 1/2 cup water.
- Green Pepper: Swap with red bell pepper or 1/2 cup celery.
- Green Onion: Use 1/4 cup yellow onion or chives.
- Garlic: Substitute with 1/4 teaspoon garlic powder.
- Chili Powder: Reduce to 1 teaspoon for less heat or use paprika.
- Flour: Use cornstarch (2 tablespoons in 1/4 cup water) for gluten-free.
- Pasta: Serve over rice, quinoa, or zucchini noodles for low-carb.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free pasta.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes or 1 diced jalapeño.
Instructions
Step 1: Prep Your Ingredients
- Trim 4 boneless skinless chicken breast halves (4 ounces each).
- Open 1 can (14-1/2 ounces) reduced-sodium chicken broth, 1 can (14-1/2 ounces) stewed tomatoes (cut up if not pre-cut), and 1 can (8 ounces) tomato sauce.
- Chop 1 medium green pepper and 1 green onion.
- Mince 1 garlic clove.
- Measure 3 teaspoons chili powder, 1 teaspoon ground mustard, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder.
- Measure 1/3 cup all-purpose flour and 1/2 cup cold water for later.
- Cook pasta (e.g., 8 ounces for 4 servings) per package directions just before serving.
- Grate Parmesan cheese and mince fresh basil, if using.
- Grease a 3-quart slow cooker with cooking spray.
Tip: Chop veggies finely for even cooking; prep ingredients in advance for quicker assembly.
Step 2: Layer the Slow Cooker
- Add Chicken: Place chicken breasts in the greased 3-quart slow cooker.
- Mix Sauce: In a bowl, combine chicken broth, stewed tomatoes, tomato sauce, green pepper, green onion, garlic, chili powder, ground mustard, pepper, garlic powder, and onion powder. Stir well.
- Pour Over Chicken: Spoon the sauce mixture evenly over the chicken, ensuring it’s mostly covered.
Tip: Stir sauce thoroughly to blend seasonings; arrange chicken in a single layer for even cooking.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 4-5 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Tip: Check at 4 hours with a thermometer to avoid overcooking; don’t lift the lid often to maintain heat.
Step 4: Remove Chicken
- Remove Chicken: Using tongs, transfer chicken to a plate and cover with foil to keep warm.
Tip: Keep chicken warm to maintain juiciness; handle carefully to keep it intact.
Step 5: Thicken the Sauce
- Transfer Juices: Pour the cooking juices from the slow cooker into a large saucepan. Skim off any visible fat from the surface.
- Make Thickener: In a small bowl, whisk together 1/3 cup all-purpose flour and 1/2 cup cold water until smooth (no lumps).
- Thicken Sauce: Stir the flour mixture into the cooking juices in the saucepan. Bring to a boil over medium-high heat; cook and stir, stirring, for 2 minutes, until the sauce thickens.
Tip: Whisk flour mixture thoroughly to avoid lumps; stir constantly while boiling to ensure even thickening.
Step 6: Serve
- Cook Pasta: If not already done, cook pasta according to package directions and drain.
- Assemble Dish: Plate hot cooked pasta, top with a chicken breast, and spoon thickened sauce over both.
- Add Toppings: Sprinkle with optional grated Parmesan cheese and minced fresh basil.
- Serve: Serve immediately with extra sauce on the side if desired.
Tip: Serve hot to enjoy the sauce’s velvety texture; use tongs for chicken to keep it whole.
FAQs
Q: Is Slow-Cooked Italian Chicken healthy?
A: Chicken is lean, and reduced-sodium broth lowers salt, but the sauce has some carbs from flour. Use gluten-free flour or less sauce, and serve with veggies for a lighter option.
Q: Can I use frozen chicken?
A: Yes, thaw first for even cooking. If using frozen, increase cooking time to 5-6 hours on Low.
Q: Why is my sauce thin?
A: Insufficient thickening or excess liquid can cause this. Ensure flour mixture is smooth and boil for 2 minutes; reduce broth to 1 cup if needed.
Q: Can I cook this on High?
A: Yes, cook on High for 2-3 hours, but Low is better for tender chicken.
Q: Can I skip the flour?
A: Yes, but the sauce will be thinner. Simmer juices longer to reduce or use 2 tablespoons cornstarch in 1/4 cup water.
Q: Can I freeze this dish?
A: Yes! Freeze chicken and sauce (without pasta) for up to 2 months. Thaw, reheat, and serve with fresh pasta.