Crock Pot Bruschetta Chicken
All the Italian flavors of tomatoes and cheese with juicy chicken and sauce.
Servings 6
Calories 353kcal
Ingredients
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 pounds boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 14.5 ounce can diced tomatoes, drained well
- ½ cup balsamic dressing
- 1 teaspoon sugar (optional, to balance acidity)
- 1 cup shredded mozzarella cheese (more, to taste)
Bruschetta topping:
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinaigrette
- salt and pepper, to taste
Instructions
- In a small bowl combine 1 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon Italian seasoning.
- Sprinkle both sides of the 2 pounds boneless, skinless chicken breasts with seasoning mix.
- Place chicken into a 5-6 quart slow cooker.
- Sprinkle 3 cloves garlic, minced over the chicken.
- Pour 14.5 ounce can diced tomatoes, drained well and ½ cup balsamic dressing on top of the chicken. Sprinkle with 1 teaspoon sugar, if using.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked (internal temperature of the chicken should be at least 165F degrees)
- Sprinkle 1 cup shredded mozzarella cheese over the chicken, cover, and let it melt for about 10 minutes.
- Make the fresh bruschetta topping: In a small bowl, combine 1 cup cherry tomatoes, halved, ¼ cup fresh basil, chopped, 1 Tablespoon olive oil, 1 Tablespoon balsamic vinaigrette and salt and pepper, to taste. Gently stir to combine.
- Spoon the fresh bruschetta mixture over the chicken before serving. Shown here served over pappardelle pasta.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This cooks in 6 hours on low or 3 hours on high.
Nutrition
Calories: 353kcal | Carbohydrates: 7g | Protein: 37g | Fat: 19g | Sodium: 890mg | Fiber: 1g | Sugar: 4g
