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

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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.

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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.