20 Delicious Crockpot Italian Chicken Recipes Easy

Get ready to transform your dinner routine with these 20 Delicious Crockpot Italian Chicken Recipes! Perfect for busy weeknights or lazy weekends, each dish promises the rich flavors of Italy with minimal effort. Whether you’re craving creamy Alfredo, zesty marinara, or herb-infused delights, our roundup has something to make every meal a celebration. Keep reading to find your next favorite comfort food that’s as easy as it is tasty!

Crockpot Italian Chicken and Potatoes

Overwhelm your taste buds with this no-fuss, flavor-packed Crockpot Italian Chicken and Potatoes. Just set it and forget it for a meal that’s effortlessly delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1.5 lbs baby potatoes (halved, creamy and buttery)
• 1/4 cup rich extra virgin olive oil
• 1 tbsp Italian seasoning (fragrant and herby)
• 1 tsp garlic powder (pungent and savory)
• 1 tsp onion powder (sweet and sharp)
• 1/2 tsp crushed red pepper flakes (fiery and bold)
• 1 tsp sea salt (crisp and clean)
• 1/2 tsp finely ground black pepper (earthy and warm)
• 1/2 cup chicken broth (rich and flavorful)
• 1/4 cup freshly grated Parmesan cheese (sharp and nutty)
• 2 tbsp chopped fresh parsley (bright and fresh)

Instructions

1. In a large Crockpot, combine the chicken thighs, baby potatoes, olive oil, Italian seasoning, garlic powder, onion powder, red pepper flakes, sea salt, and black pepper. Toss until everything is evenly coated.
2. Pour the chicken broth over the mixture, ensuring it’s evenly distributed.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and the potatoes are soft.
4. Tip: For extra crispy potatoes, transfer them to a baking sheet and broil for 2-3 minutes after slow cooking.
5. Sprinkle the grated Parmesan cheese and chopped parsley over the top before serving.
6. Tip: Let the dish sit for 5 minutes after adding the cheese to allow it to melt slightly.
7. Serve hot, garnished with additional parsley if desired.
8. Tip: Pair with a crisp green salad to balance the richness of the dish.

Lusciously tender chicken and creamy potatoes soak up the herby, garlicky flavors, creating a comforting dish that’s perfect for any night of the week. Try serving it over a bed of steamed spinach for an extra veggie boost.

Slow Cooker Italian Chicken Pasta

Transform your dinner routine with this **Slow Cooker Italian Chicken Pasta**—minimal effort, maximum flavor. Toss everything in, let the slow cooker work its magic, and come home to a meal that tastes like you spent all day in the kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups marinara sauce, rich and robust
• 1 cup chicken broth, low-sodium and savory
• 8 oz penne pasta, uncooked and sturdy
• 1 cup mozzarella cheese, shredded and melty
• 1/4 cup Parmesan cheese, freshly grated and nutty
• 2 tbsp Italian seasoning, aromatic and bold
• 2 cloves garlic, minced and pungent
• 1 tbsp olive oil, extra virgin and fruity
• Salt and pepper, to season

Instructions

1. **Heat** olive oil in a skillet over medium-high heat. **Sear** chicken thighs for 3 minutes per side until golden. Transfer to slow cooker.
2. **Deglaze** skillet with chicken broth, scraping up browned bits. Pour over chicken.
3. **Add** marinara sauce, garlic, Italian seasoning, salt, and pepper to slow cooker. **Stir** to combine.
4. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
5. **Shred** chicken with two forks directly in the slow cooker. **Mix** in uncooked penne pasta.
6. **Cover** and cook on HIGH for 30 minutes, until pasta is al dente.
7. **Sprinkle** mozzarella and Parmesan cheeses over top. **Cover** until cheese melts, about 5 minutes.

Just imagine the tender chicken, perfectly cooked pasta, and gooey cheese in every bite. Serve with a crisp green salad or garlic bread for a complete meal that’s sure to impress.

Easy Crockpot Italian Chicken Stew

Packed with flavor and simplicity, this stew turns your crockpot into a magic pot. Just dump, set, and forget for a meal that’s effortlessly delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 large yellow onion, diced
• 2 cups diced carrots, crisp and sweet
• 1 cup celery, finely chopped
• 1 can (28 oz) crushed tomatoes, rich and tangy
• 2 cups chicken broth, low-sodium
• 1 tbsp dried Italian seasoning, aromatic
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup fresh basil leaves, torn

Instructions

1. Heat 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs boneless, skinless chicken thighs to the skillet. Sear for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Transfer the chicken to your crockpot. Layer with 3 cloves minced garlic, 1 large diced yellow onion, 2 cups diced carrots, and 1 cup finely chopped celery.
4. Pour in 1 can crushed tomatoes and 2 cups low-sodium chicken broth. Sprinkle with 1 tbsp dried Italian seasoning, 1 tsp finely ground black pepper, and 1 tsp sea salt. Stir gently to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavor, let it cook on LOW if time allows.
6. Once done, shred the chicken directly in the pot using two forks. Stir in 1/2 cup torn fresh basil leaves. Tip: Adding basil at the end preserves its vibrant color and flavor.

Melt-in-your-mouth tender chicken swims in a robust, herb-infused broth with chunks of sweet carrots and celery. Serve it over a bed of creamy polenta or with a crusty loaf for dipping.

Crockpot Italian Chicken with Vegetables

Boldly dump your dinner worries with this set-it-and-forget-it marvel. Juicy chicken, vibrant veggies, and Italian herbs meld into a no-fuss feast that practically cooks itself.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and juicy)
• 3 cups baby potatoes (halved, waxy and golden)
• 2 cups baby carrots (crunchy and sweet)
• 1 large yellow onion (sliced, aromatic and sharp)
• 4 cloves garlic (minced, pungent and fresh)
• 1/4 cup rich extra virgin olive oil
• 2 tbsp Italian seasoning (fragrant and herby)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (flaky and pure)
• 1/2 cup chicken broth (homestyle and savory)
• 1/2 cup grated Parmesan cheese (sharp and nutty)

Instructions

1. Layer chicken thighs at the bottom of a 6-quart crockpot.
2. Scatter potatoes, carrots, and onion over the chicken.
3. In a small bowl, whisk together olive oil, garlic, Italian seasoning, black pepper, and salt. Tip: Let the mixture sit for 5 minutes to bloom the flavors.
4. Drizzle the oil mixture over the chicken and veggies, tossing lightly to coat. Tip: Use your hands for even coverage.
5. Pour chicken broth around the edges to avoid washing off the seasoning.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: No peeking! Keep the lid on to trap heat and moisture.
7. Sprinkle Parmesan cheese over the top during the last 30 minutes of cooking.

Velvety chicken shreds with a fork, while veggies soak up the herby, cheesy goodness. Serve over a heap of al dente pasta or scoop straight from the pot for a rustic family-style meal.

Slow Cooker Creamy Italian Chicken

Overwhelm your taste buds with this no-fuss, dump-and-go marvel that’s creamy, herby, and downright addictive.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1 cup heavy cream (luxuriously thick)
• 1/2 cup chicken broth (savory and rich)
• 1/4 cup sun-dried tomatoes (chewy with a sweet-tangy punch)
• 2 tbsp Italian seasoning (fragrant and earthy)
• 3 cloves garlic (minced, pungent and sharp)
• 1 tsp salt (fine, sea salt for even seasoning)
• 1/2 tsp crushed red pepper flakes (for a subtle heat)
• 1/2 cup grated Parmesan cheese (nutty and salty)
• 2 tbsp rich extra virgin olive oil
• 1 lb fettuccine pasta (al dente perfection)
• Fresh basil leaves (for garnish, bright and peppery)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown.
2. Transfer the chicken to the slow cooker. Add the heavy cream, chicken broth, sun-dried tomatoes, Italian seasoning, garlic, salt, and red pepper flakes.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is fork-tender.
4. Shred the chicken directly in the slow cooker using two forks. Stir in the Parmesan cheese until melted and creamy.
5. Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and set aside.
6. Serve the creamy Italian chicken over the fettuccine. Garnish with fresh basil leaves.

Absolutely velvety with a kick, this dish pairs perfectly with a crisp green salad or garlic bread for soaking up every last drop of sauce. Try topping with extra red pepper flakes for those who dare.

Crockpot Italian Chicken and Rice

Get ready to transform your dinner game with this effortless Crockpot Italian Chicken and Rice. **Bold flavors** and **minimal prep** make this dish a weeknight hero.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, juicy and tender
• 1 cup uncooked long-grain white rice, fluffy and fragrant
• 2 cups low-sodium chicken broth, rich and savory
• 1 cup marinara sauce, tangy and robust
• 1/2 cup heavy cream, velvety and smooth
• 1 tbsp Italian seasoning, aromatic and earthy
• 1 tsp garlic powder, pungent and warm
• 1/2 tsp crushed red pepper flakes, fiery and vibrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, fruity and lush
• Salt and freshly ground black pepper, to season

Instructions

1. **Heat** the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. **Season** the chicken thighs generously with salt, black pepper, and garlic powder.
3. **Sear** the chicken in the hot oil for 3-4 minutes per side until golden brown, then transfer to the crockpot.
4. **Deglaze** the skillet with 1/4 cup of chicken broth, scraping up the browned bits, and pour over the chicken.
5. **Add** the remaining chicken broth, marinara sauce, heavy cream, Italian seasoning, and red pepper flakes to the crockpot, stirring to combine.
6. **Cover** and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and shreds easily.
7. **Remove** the chicken, shred it with two forks, and return it to the crockpot.
8. **Stir** in the uncooked rice, ensuring it’s submerged in the liquid.
9. **Cover** and cook on HIGH for 30 minutes, or until the rice is tender and has absorbed the liquid.
10. **Sprinkle** with grated Parmesan cheese before serving.

**Tip:** For an extra crispy top, broil the dish for 2-3 minutes after adding the Parmesan. **Tip:** Let the dish sit for 5 minutes after cooking to allow the rice to absorb any remaining liquid fully. **Tip:** Fresh basil leaves add a bright, herbal note when garnished just before serving.

**Creamy** and comforting, this dish boasts a perfect balance of tangy marinara and rich cream. Serve it with a side of garlic bread to scoop up every last bite of the saucy, cheesy goodness.

Easy Italian Chicken Soup in Crockpot

Overwhelm your taste buds with this no-fuss, flavor-packed Italian Chicken Soup that practically cooks itself in your crockpot. Perfect for those busy days when you crave something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 4 cups low-sodium chicken broth (rich and savory)
• 1 cup diced carrots (crunchy and sweet)
• 1 cup diced celery (fresh and crisp)
• 1 small yellow onion, finely chopped (aromatic and sweet)
• 3 cloves garlic, minced (pungent and spicy)
• 1 tbsp Italian seasoning (fragrant and herby)
• 1 tsp sea salt (coarse and clean)
• 1/2 tsp crushed red pepper flakes (fiery and bold)
• 1 bay leaf (earthy and subtle)
• 1/2 cup ditalini pasta (tiny and firm)
• 2 tbsp fresh parsley, chopped (bright and fresh)
• 1 tbsp extra virgin olive oil (smooth and fruity)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until golden brown. Transfer to the crockpot.
2. In the same skillet, sauté the onion, carrots, celery, and garlic for 5 minutes until softened. Add to the crockpot.
3. Pour in the chicken broth, then stir in the Italian seasoning, sea salt, red pepper flakes, and bay leaf. Cover and cook on LOW for 6 hours.
4. Remove the chicken thighs, shred with two forks, and return to the crockpot. Tip: For extra flavor, let the chicken soak in the broth for 10 minutes before shredding.
5. Add the ditalini pasta, cover, and cook on HIGH for 15 minutes until pasta is al dente. Tip: Stir halfway to prevent sticking.
6. Discard the bay leaf, stir in the fresh parsley, and let sit for 5 minutes. Tip: This allows the flavors to meld beautifully.

Zesty and comforting, this soup boasts tender chicken, al dente pasta, and a broth that’s bursting with Italian flavors. Serve with a sprinkle of Parmesan and a side of crusty bread for dipping.

Crockpot Italian Chicken Alfredo

Perfect for those lazy evenings when you crave something indulgent yet effortless. This Crockpot Italian Chicken Alfredo **melts in your mouth** with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 2 cups heavy cream, luxuriously thick
• 1 cup grated Parmesan cheese, sharp and nutty
• 3 cloves garlic, minced and fragrant
• 1 tbsp Italian seasoning, aromatic and herby
• 1/2 tsp salt, fine and evenly dispersing
• 1/4 tsp black pepper, freshly cracked for boldness
• 8 oz fettuccine pasta, al dente perfection
• 2 tbsp unsalted butter, rich and creamy

Instructions

1. **Layer** the chicken breasts at the bottom of your crockpot.
2. **Pour** the heavy cream over the chicken, ensuring it’s fully submerged.
3. **Sprinkle** the grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper evenly over the top.
4. **Cover** and cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender. Tip: Resist the urge to stir; it helps the flavors meld beautifully.
5. **Remove** the chicken and shred it with two forks, then return it to the pot. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before serving.
6. **Cook** the fettuccine according to package instructions until al dente, then drain.
7. **Toss** the pasta with unsalted butter until evenly coated. Tip: The butter adds a silky texture that complements the creamy sauce.
8. **Combine** the pasta with the chicken and Alfredo sauce, stirring gently to mix.

Buttery pasta meets creamy, herb-infused Alfredo in this dish, with tender chicken pieces that **fall apart at the touch**. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for the ultimate comfort meal.

Slow Cooker Italian Chicken Parmesan

Just when you thought chicken parm couldn’t get any easier, this slow cooker version swoops in. **Tender** chicken, **melty** cheese, and **crispy** breadcrumbs—all with minimal effort.

Ingredients

• 4 **boneless, skinless chicken breasts**, patted dry
• 1 cup **homemade marinara sauce**, rich and tangy
• 1 cup **shredded mozzarella cheese**, creamy and stretchy
• 1/2 cup **grated Parmesan cheese**, sharp and salty
• 1/2 cup **Italian-seasoned breadcrumbs**, golden and crunchy
• 2 tbsp **extra virgin olive oil**, fruity and robust
• 1 tsp **garlic powder**, aromatic and punchy
• 1 tsp **dried basil**, sweet and earthy
• 1/2 tsp **salt**, fine and sea-derived
• 1/4 tsp **black pepper**, freshly ground

Instructions

1. **Drizzle** the olive oil into the slow cooker, coating the bottom evenly.
2. **Lay** the chicken breasts in the slow cooker, ensuring they don’t overlap.
3. **Sprinkle** the garlic powder, dried basil, salt, and black pepper over the chicken.
4. **Pour** the marinara sauce over the chicken, covering each piece completely.
5. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
6. **Preheat** the broiler to 500°F for a crispy top.
7. **Transfer** the chicken to a baking sheet, spooning some sauce over each piece.
8. **Top** each breast with mozzarella and Parmesan, then a sprinkle of breadcrumbs.
9. **Broil** for 2-3 minutes, until the cheese is bubbly and the breadcrumbs are golden. Watch closely to avoid burning.

Who knew comfort could be so effortless? The chicken **falls apart** at the touch, with a **crispy**, cheesy crust that’s downright addictive. Serve it over a heap of **al dente** spaghetti or tucked into a **toasty** hoagie for a next-level sandwich.

Crockpot Italian Chicken Cacciatore

Just when you thought your Crockpot couldn’t get any more legendary, here comes a dish that’s all about bold flavors and zero fuss. **Crockpot Italian Chicken Cacciatore** is your ticket to a hearty, no-sweat dinner that tastes like you slaved over the stove.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (for maximum juiciness)
• 1 cup robust red wine (like a Chianti, for depth)
• 1/2 cup rich extra virgin olive oil
• 1 large yellow onion, thinly sliced (for sweetness)
• 3 garlic cloves, minced (for a pungent kick)
• 1 red bell pepper, sliced (for a pop of color and crunch)
• 1 can (28 oz) crushed San Marzano tomatoes (for a velvety sauce base)
• 1 tbsp fresh rosemary, chopped (for aromatic earthiness)
• 1 tsp sea salt (to enhance all flavors)
• 1/2 tsp crushed red pepper flakes (for a subtle heat)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs, skin-side down, for 5 minutes until golden brown. Flip and sear for another 3 minutes. Transfer to the Crockpot.
2. In the same skillet, sauté the onion and garlic for 3 minutes until fragrant. Add the bell pepper and cook for another 2 minutes. Pour in the red wine to deglaze, scraping up any browned bits. Simmer for 2 minutes, then transfer everything to the Crockpot.
3. Add the crushed tomatoes, rosemary, salt, and red pepper flakes to the Crockpot. Stir gently to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and falling off the bone.
4. Tip: For an extra layer of flavor, let the dish sit for 10 minutes after cooking to allow the flavors to meld. Serve over creamy polenta or crusty bread to soak up the sauce.

Comforting yet sophisticated, this dish boasts a melt-in-your-mouth texture with a sauce that’s rich and tangy. Try garnishing with fresh basil and a sprinkle of Parmesan for an Instagram-worthy finish.

Easy Crockpot Italian Chicken and Beans

Let’s dive into a no-fuss, flavor-packed meal that’ll have your taste buds dancing. This Crockpot Italian Chicken and Beans is your ticket to a hearty, hands-off dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 2 cans (15 oz each) cannellini beans (creamy and buttery)
• 1 cup rich extra virgin olive oil
• 3 cloves garlic (minced, fragrant)
• 1 tbsp dried Italian seasoning (aromatic and herby)
• 1 tsp finely ground black pepper
• 1 tsp sea salt (flaky and crunchy)
• 1 cup low-sodium chicken broth (savory and golden)
• 1/2 cup grated Parmesan cheese (sharp and nutty)

Instructions

1. Pat the chicken thighs dry with paper towels to ensure a perfect sear.
2. Heat 2 tbsp of extra virgin olive oil in a skillet over medium-high heat until shimmering.
3. Sear the chicken thighs for 3 minutes per side until golden brown, then transfer to the Crockpot.
4. In the same skillet, sauté minced garlic for 30 seconds until fragrant, then pour over the chicken.
5. Add cannellini beans, Italian seasoning, black pepper, sea salt, and chicken broth to the Crockpot.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
7. Shred the chicken directly in the Crockpot using two forks, then stir in Parmesan cheese until melted.

Tender chicken mingles with creamy beans in a garlicky, herby broth that’s begging to be sopped up with crusty bread. Try serving it over a bed of al dente pasta for a twist.

Slow Cooker Italian Chicken with Olives

Craving a dish that’s effortlessly delicious? This **Slow Cooker Italian Chicken with Olives** is your weeknight hero—juicy, briny, and packed with flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and tender)
• 1 cup pitted Kalamata olives (bold and briny)
• 1/2 cup sun-dried tomatoes in oil (chewy and intensely sweet)
• 3 cloves garlic (minced, fragrant)
• 1 tbsp Italian seasoning (aromatic and earthy)
• 1/2 cup chicken broth (rich and savory)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper

Instructions

1. **Heat** the olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. **Sear** the chicken thighs for 3 minutes per side until golden brown, locking in juices.
3. **Transfer** the chicken to the slow cooker, arranging in a single layer.
4. **Scatter** the olives, sun-dried tomatoes, and minced garlic over the chicken.
5. **Sprinkle** the Italian seasoning and black pepper evenly across the top.
6. **Pour** the chicken broth around the edges to avoid washing off the seasonings.
7. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
8. **Tip:** For deeper flavor, let the chicken marinate in the seasoning for 30 minutes before cooking.
9. **Tip:** If the sauce is too thin, remove the chicken and simmer the liquid uncovered for 10 minutes.
10. **Tip:** Serve over creamy polenta or crusty bread to soak up the delicious sauce.

Succulent chicken falls apart at the touch, mingling with the salty olives and sweet tomatoes. Try stuffing it into a warm ciabatta for an epic sandwich, or layer it over a crisp salad for a lighter twist.

Crockpot Italian Chicken and Mushrooms

Dive into this no-fuss, flavor-packed Crockpot Italian Chicken and Mushrooms that’ll have your taste buds dancing. Perfect for busy weeknights, this dish is a creamy, herby dream come true.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 8 oz cremini mushrooms (sliced, earthy and robust)
• 1 cup heavy cream (rich and velvety)
• 1/2 cup chicken broth (homestyle and savory)
• 1/4 cup sun-dried tomatoes (chopped, sweet and tangy)
• 2 tbsp extra virgin olive oil (fruity and high-quality)
• 1 tbsp Italian seasoning (fragrant and herby)
• 3 cloves garlic (minced, pungent and fresh)
• 1 tsp salt (fine and sea-sourced)
• 1/2 tsp black pepper (freshly cracked)
• 1/4 tsp red pepper flakes (spicy and vibrant)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering.
2. Add the chicken thighs, seasoning with salt and black pepper, and sear for 3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a perfect sear.
3. Transfer the chicken to the Crockpot, layering it evenly at the bottom.
4. In the same skillet, add the mushrooms and garlic, sautéing for 2 minutes until fragrant. Tip: This step builds layers of flavor.
5. Scatter the mushrooms and garlic over the chicken in the Crockpot.
6. Pour in the heavy cream and chicken broth, then add the sun-dried tomatoes, Italian seasoning, and red pepper flakes, stirring gently to combine.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Slow cooking melds the flavors beautifully.
8. Once done, give it a gentle stir to blend the creamy sauce.

Get ready to savor the tender chicken swimming in a creamy, herb-infused sauce with pops of sweet sun-dried tomatoes. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop.

Easy Italian Chicken and Tomato Crockpot Recipe

Just when you thought weeknight dinners couldn’t get any easier, this Italian chicken and tomato crockpot recipe swoops in to save the day. Juicy chicken, vibrant tomatoes, and herbs meld together in a set-it-and-forget-it masterpiece.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and juicy)
• 2 cups crushed San Marzano tomatoes (bright and tangy)
• 3 cloves garlic (minced, aromatic)
• 1 tbsp rich extra virgin olive oil
• 1 tsp dried oregano (fragrant and earthy)
• 1 tsp sea salt (flaky and pure)
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh basil leaves (torn, for garnish)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken thighs, searing until golden brown on each side, approximately 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a perfect sear.
3. Transfer the seared chicken to the crockpot, arranging them in a single layer.
4. In the same skillet, sauté the minced garlic until fragrant, about 30 seconds, then pour in the crushed tomatoes, stirring to combine.
5. Pour the tomato mixture over the chicken in the crockpot, ensuring the chicken is fully submerged.
6. Sprinkle the dried oregano, sea salt, and black pepper evenly over the top.
7. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Resist the urge to open the lid; keeping it sealed ensures even cooking.
8. Once cooked, garnish with torn fresh basil leaves before serving. Tip: For an extra flavor boost, let the dish sit for 10 minutes after cooking to allow the flavors to meld.

Zesty and comforting, this dish boasts tender chicken that falls apart at the touch, swimming in a robust tomato sauce. Serve it over a bed of al dente pasta or with a chunk of crusty bread to soak up every last drop.

Slow Cooker Italian Chicken with Artichokes

Make your weeknights effortless with this dump-and-go slow cooker marvel that’s bursting with Italian flair. Juicy chicken meets tangy artichokes in a garlicky, herb-infused bath that’ll have your kitchen smelling like a trattoria.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (plump and tender)
• 1 cup marinated artichoke hearts (briny and slightly tangy)
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic (minced, aromatic and pungent)
• 1 tbsp dried Italian seasoning (fragrant and earthy)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• 1/2 cup low-sodium chicken broth (savory and golden)
• 1/4 cup freshly grated Parmesan cheese (nutty and sharp)
• 1 tbsp fresh lemon juice (bright and zesty)
• Salt and finely ground black pepper to taste

Instructions

1. Place the chicken thighs at the bottom of your slow cooker, ensuring they’re evenly spaced.
2. Scatter the artichoke hearts over the chicken, followed by the minced garlic.
3. In a small bowl, whisk together the olive oil, Italian seasoning, red pepper flakes, and chicken broth. Pour this mixture over the chicken and artichokes.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
5. Once cooked, stir in the Parmesan cheese and lemon juice. Season with salt and pepper to taste.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld beautifully.

Dive into this dish where the chicken falls apart at the slightest touch, swimming in a sauce that’s rich with the flavors of Italy. Serve it over a bed of al dente pasta or with crusty bread to soak up every last drop.

Crockpot Italian Chicken and Spinach

Get ready to wow your taste buds with this effortless Crockpot Italian Chicken and Spinach. **Dump, set, forget**—then devour a dish that’s bursting with flavor and requires zero fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (plump and fresh)
• 1 cup rich marinara sauce (homestyle, with a hint of garlic)
• 1/2 cup heavy cream (velvety and luxurious)
• 2 cups fresh spinach leaves (crisp and vibrant)
• 1/2 cup shredded mozzarella cheese (melt-in-your-mouth good)
• 1 tsp Italian seasoning (aromatic and robust)
• 1/2 tsp crushed red pepper flakes (for a subtle kick)
• 2 tbsp extra virgin olive oil (golden and fruity)

Instructions

1. **Drizzle** the bottom of your crockpot with extra virgin olive oil to prevent sticking.
2. **Lay** the chicken breasts flat in the crockpot, ensuring they’re not overlapping.
3. **Pour** the marinara sauce evenly over the chicken, followed by the heavy cream.
4. **Sprinkle** Italian seasoning and red pepper flakes on top for that authentic Italian zing.
5. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender.
6. **Add** the fresh spinach and shredded mozzarella in the last 30 minutes of cooking, letting the spinach wilt and the cheese melt beautifully.
7. **Tip:** For extra flavor, sear the chicken breasts in olive oil before adding them to the crockpot.
8. **Tip:** Stir the sauce once halfway through cooking to ensure even flavor distribution.
9. **Tip:** Let the dish sit for 10 minutes after cooking to thicken the sauce slightly.

Delight in the creamy, tangy sauce clinging to every bite of tender chicken, with spinach adding a fresh contrast. Serve over al dente pasta or with crusty garlic bread to soak up every last drop.

Easy Crockpot Italian Chicken with Peppers

Viral-worthy and effortlessly delicious, this crockpot wonder transforms simple ingredients into a mouthwatering meal. Set it, forget it, and come home to flavors that pop.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 2 cups colorful bell peppers (sliced into vibrant strips)
• 1/2 cup rich extra virgin olive oil
• 3 cloves garlic (minced, aromatic)
• 1 tbsp dried Italian seasoning (fragrant and herby)
• 1 tsp finely ground black pepper (bold and spicy)
• 1 tsp sea salt (crisp and clean)
• 1/2 cup chicken broth (savory and rich)

Instructions

1. **Layer** the chicken thighs at the bottom of your crockpot for even cooking.
2. **Scatter** the vibrant bell pepper strips and minced garlic over the chicken.
3. **Drizzle** the olive oil evenly, then sprinkle the Italian seasoning, black pepper, and sea salt for a flavor-packed punch.
4. **Pour** the chicken broth around the edges to keep everything moist without washing away the spices.
5. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender and peppers are soft.
6. **Tip:** For a thicker sauce, remove the lid and switch to HIGH for the last 30 minutes of cooking.
7. **Tip:** Shred the chicken directly in the pot for a pulled texture that soaks up all the flavors.
8. **Tip:** Serve over a bed of al dente pasta or creamy polenta for a hearty meal.

Yummy doesn’t begin to cover it—the chicken melts in your mouth, while the peppers add a sweet crunch. Try stuffing it into crusty bread for an epic sandwich twist.

Slow Cooker Italian Chicken and Zucchini

Hungry for a no-fuss, flavor-packed meal? This slow cooker Italian chicken and zucchini dish is your weeknight hero—tender, juicy, and bursting with Italian herbs.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (free-range, plump)
• 2 medium zucchinis (fresh, firm, sliced into 1/2-inch rounds)
• 1 cup marinara sauce (rich, garlicky, homemade or jarred)
• 1/4 cup chicken broth (low-sodium, savory)
• 2 tbsp extra virgin olive oil (golden, fruity)
• 1 tbsp Italian seasoning (fragrant, well-balanced)
• 1 tsp garlic powder (pungent, finely ground)
• 1/2 tsp red pepper flakes (fiery, optional for heat)
• Salt (kosher, to enhance flavors)

Instructions

1. Prep your slow cooker by lightly greasing the insert with 1 tbsp of extra virgin olive oil to prevent sticking.
2. Layer the chicken thighs at the bottom, then scatter the zucchini rounds evenly on top.
3. Whisk together marinara sauce, chicken broth, remaining olive oil, Italian seasoning, garlic powder, red pepper flakes, and a pinch of salt in a bowl. Tip: For deeper flavor, let the sauce sit for 10 minutes before adding.
4. Pour the sauce mixture over the chicken and zucchini, ensuring everything is well-coated.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fork-tender. Tip: Avoid opening the lid frequently to maintain heat and moisture.
6. Shred the chicken lightly with two forks directly in the slow cooker for a rustic texture. Tip: Let it sit for 5 minutes after shredding to absorb more sauce.

Just imagine the tender chicken mingling with soft zucchini in a robust Italian sauce—serve it over al dente pasta or with crusty bread to soak up every last drop.

Crockpot Italian Chicken with Garlic and Herbs

Packed with flavor, this Crockpot Italian Chicken is your ticket to a fuss-free, gourmet dinner. Let’s dive into the magic of garlic and herbs slow-cooked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts (plump and juicy)
• 1/4 cup rich extra virgin olive oil
• 1 tbsp minced garlic (aromatic and pungent)
• 1 tbsp dried Italian seasoning (fragrant and earthy)
• 1 tsp sea salt (fine and crisp)
• 1/2 tsp crushed red pepper flakes (fiery and bold)
• 1/2 cup low-sodium chicken broth (savory and light)
• 1/4 cup freshly grated Parmesan cheese (sharp and nutty)
• 2 tbsp chopped fresh parsley (bright and leafy)

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, minced garlic, Italian seasoning, sea salt, and crushed red pepper flakes to create a marinade.
2. Place the chicken breasts in the Crockpot and pour the marinade over them, ensuring each piece is evenly coated. Tip: For deeper flavor, let the chicken marinate in the fridge for 30 minutes before cooking.
3. Pour the low-sodium chicken broth around the chicken to keep it moist during cooking.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F. Tip: Avoid opening the lid frequently to maintain steady temperature.
5. Once cooked, sprinkle the freshly grated Parmesan cheese over the chicken and let it melt slightly. Tip: For a golden top, broil the chicken for 2-3 minutes before serving.
6. Garnish with chopped fresh parsley before serving.

Tender and juicy, this Italian Chicken bursts with garlicky, herby goodness. Serve it over a bed of creamy polenta or alongside roasted veggies for a complete meal that’s as vibrant as it is delicious.

Easy Slow Cooker Italian Chicken and Lentils

Feast your eyes on this no-fuss, flavor-packed dish that’s about to become your weeknight hero. **Bold** Italian herbs, tender chicken, and hearty lentils simmer together effortlessly in your slow cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (juicy and tender)
• 1 cup dried green lentils (earthy and robust)
• 2 cups low-sodium chicken broth (rich and savory)
• 1 can (14.5 oz) diced tomatoes (bright and tangy)
• 3 cloves garlic (minced, aromatic)
• 1 tbsp Italian seasoning (fragrant and herby)
• 1 tsp kosher salt (coarse and clean)
• 1/2 tsp crushed red pepper flakes (fiery and vibrant)
• 2 tbsp extra virgin olive oil (luscious and fruity)
• 1 medium yellow onion (diced, sweet and sharp)

Instructions

1. **Heat** the extra virgin olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. **Sear** the chicken thighs for 3 minutes per side until golden brown, then transfer to the slow cooker.
3. **Sauté** the diced onion and minced garlic in the same skillet for 2 minutes until fragrant, then add to the slow cooker.
4. **Rinse** the lentils under cold water until the water runs clear, then spread them evenly over the chicken.
5. **Pour** in the chicken broth and diced tomatoes, then sprinkle the Italian seasoning, kosher salt, and red pepper flakes over the top.
6. **Cover** and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
7. **Shred** the chicken directly in the slow cooker using two forks, then stir to combine with the lentils.

Brimming with rustic charm, this dish boasts a melt-in-your-mouth texture and a deep, herbaceous flavor profile. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that’s as versatile as it is delicious.

Conclusion

Just imagine the savory aromas filling your kitchen with these 20 Delicious Crockpot Italian Chicken Recipes! Perfect for busy home cooks, each dish promises ease and flavor in every bite. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, why not share the love? Pin this article on Pinterest to keep these tasty ideas handy for your next meal!

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