Description
Want a hearty, comforting meal that’s packed with Italian flavors and easy to make? Slow-Cooked Italian Chicken is the perfect recipe! This slow-cooker dish combines tender chicken breasts with a zesty tomato-based sauce, vibrant green peppers, and bold seasonings, all served over pasta
Ingredients
Scale
This recipe serves 4 and uses simple ingredients for a bold, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chicken and Sauce:
- 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 Thickening:
- 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 and keeps the dish moist.
- Stewed Tomatoes: Provide a chunky, tangy tomato base.
- Tomato Sauce: Creates a smooth, rich sauce consistency.
- Green Pepper: Adds crunch and mild sweetness.
- Green Onion: Contributes a subtle, fresh onion flavor.
- Garlic: Brings aromatic, savory warmth.
- Chili Powder, Mustard, Pepper, Garlic/Onion Powder: Create a bold, slightly spicy, and savory seasoning blend.
- Flour and Water: Thicken the sauce for a velvety texture.
- Pasta: A hearty base to soak up the sauce.
- Parmesan and Basil: Optional, but add cheesy richness and fresh, herby notes.
Substitutions and Variations
- Chicken: Swap with boneless chicken thighs (cook 5-6 hours) or turkey breast cutlets.
- Broth: Use vegetable broth or regular chicken broth if sodium isn’t a concern.
- Tomatoes: Replace stewed tomatoes with diced tomatoes or fresh tomatoes (2 cups, chopped).
- Tomato Sauce: Substitute with crushed tomatoes or marinara sauce.
- Green Pepper: Use red or yellow bell pepper for a sweeter flavor, or zucchini for a different veggie.
- Green Onion: Swap with 1/4 cup chopped yellow onion or chives.
- Garlic: Use 1/4 teaspoon garlic powder if fresh isn’t available.
- Spices: Adjust chili powder to 1 teaspoon for less heat, or add 1/2 teaspoon Italian seasoning for more Italian flair.
- Flour: Use cornstarch (2 tablespoons in 1/4 cup water) or gluten-free flour for thickening.
- Pasta: Swap with gluten-free pasta, zucchini noodles, or rice.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free pasta.
- Lower Sodium: Use no-salt-added tomatoes, tomato sauce, and broth.
- Creamy Version: Stir in 1/4 cup heavy cream or cream cheese to the sauce before thickening.
Instructions
Step 1: Prep Your Ingredients
- Trim 4 boneless skinless chicken breast halves (4 ounces each) if needed.
- 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, and 1/4 teaspoon onion powder.
- Measure 1/3 cup all-purpose flour and 1/2 cup cold water for thickening.
- Cook pasta according to package directions closer to serving time.
- Grate Parmesan cheese and mince fresh basil (if using).
Tip: Prep veggies and measure spices while the slow cooker heats to save time.
Step 2: Assemble in Slow Cooker
- Add Chicken: Place chicken breasts in a 3-quart slow cooker, arranging them in a single layer.
- Mix Sauce: In a medium bowl, combine chicken broth, stewed tomatoes, tomato sauce, chopped green pepper, chopped green onion, minced garlic, chili powder, ground mustard, pepper, garlic powder, and onion powder. Stir until well blended.
- Pour Over Chicken: Pour the sauce mixture over the chicken, ensuring the breasts are fully covered.
Tip: No need to brown the chicken; the slow cooker and bold sauce create plenty of flavor.
Step 3: 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; smaller breasts or hotter slow cookers may cook faster. The chicken should be fork-tender.
Step 4: Remove Chicken
- Remove Chicken: Carefully transfer chicken breasts to a plate and cover with foil to keep warm.
Tip: Use tongs to avoid breaking the tender chicken.
Step 5: Thicken the Sauce
- Transfer Juices: Pour the cooking juices from the slow cooker into a large saucepan. Skim any visible fat from the surface.
- Mix Thickener: In a small bowl, combine 1/3 cup all-purpose flour and 1/2 cup cold water, stirring until smooth.
- Thicken Sauce: Stir the flour mixture into the cooking juices. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for 2 minutes, or until the sauce thickens to a gravy-like consistency.
Tip: Stir continuously to prevent lumps; if the sauce is too thick, add a splash of broth or water.
Step 6: Serve
- Plate Pasta: Spoon hot cooked pasta onto plates or bowls.
- Add Chicken: Place a chicken breast on top of the pasta.
- Spoon Sauce: Pour the thickened sauce over the chicken and pasta, including some veggies from the sauce.
- Garnish: If desired, sprinkle with grated Parmesan cheese and minced fresh basil.
- Serve: Serve hot, with extra sauce on the side if needed.
Tip: Toss pasta with a drizzle of olive oil before plating to prevent sticking.