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Quick Crockpot Italian Chicken

Tender shredded chicken infused with Italian seasoning, perfect for sandwiches, salads, or pasta. A simple, hands-off meal.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts (or thighs)
  • 1/2 cup chicken broth low sodium
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • 6-quart slow cooker
  • meat thermometer
  • two forks
  • mixing bowl

Method
 

  1. In a small bowl, whisk together the chicken broth, tomato paste, olive oil, oregano, basil, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using).
  2. Place the chicken breasts in the slow cooker in a single layer. Pour the tomato mixture over the chicken, turning to coat evenly.
  3. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the internal temperature of the chicken reaches 165°F (74°C). Do not overcook.
  4. Carefully remove the chicken to a cutting board. Let rest for 5 minutes. Shred with two forks.
  5. Return the shredded chicken to the slow cooker and stir into the juices. Serve immediately or store for later.

Notes

For thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the juices after shredding. Cook on high for 2 minutes until thickened. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of broth.