Crockpot Italian Chicken

Good morning, readers! For those of you following along on my pregnancy journey, I’m 38 (+three days, but who’s counting?) weeks now… so baby number two could arrive any day now.

Yesterday, Darrin surprised Albany and I with a trip to the Newport Aquarium. We didn’t have anything planned for the day so he surprised us with a fun day trip. Albany’s days as an only child are numbered, so we are savoring all of this “family of three” time. 🙂

Life is about to get crazy. 

Wait. Life is already crazy. It’s about to get crazier.

I fall back on crockpot recipes {and you should too} on a regular basis and thought I’d share one I used this past week.

I’m picky about chicken. Chicken breasts {pretty much} gross me out. I don’t know what it is about them. Maybe it’s the thought of chewy, over-cooked chicken served with a side of bland broccoli (no offense to broccoli, hehe). My chicken needs to be super tender, almost “shred-able” and topped with something (salsa, bbq sauce, tomatoes, etc.) for me to enjoy it.

… enter crockpot Italian chicken.



  • 4-6 chicken breasts (I used three gigantic breasts)
  • 2 Tbsp olive oil
  • 1.5 cups chicken broth
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste
  • 15 oz diced tomatoes (not drained)
  • Fresh mozzarella, as desired
  • Olives, fresh tomatoes, balsamic vinegar, etc., as desired


  1. Place chicken breasts in the bottom of crockpot
  2. Pour chicken broth over breasts to cover bottom of crockpot
  3. Top breasts with seasoning, salt, pepper, and olive oil
  4. Cover chicken with diced tomatoes
  5. Cook on low for 8 hours, until internal temp of 165 degrees F

I topped my warm chicken with (cold) fresh tomatoes, green olives, fresh mozzarella and balsamic vinegar. Kind of like a caprese salad on top of my Italian chicken. 🙂

Hope you enjoy!

I’ll be in touch… before or after baby Edmunds arrives. 😉

1 Comment

  1. Emily says:

    hmmm!! I wonder how sun-dried tomatoes would be on the the crock pot Italian Chicken!!