Slow Cooker Italian Chicken

Servings 4 people


  • 3/4 cup white wine or use white grape juice with a splash of cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 4 boneless skinless chicken breast halves 6-oz.
  • 4 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian seasoning
  • Freshly ground black pepper to taste
  • 1 cup sliced mushrooms
  • 2 tablespoons diced shallot
  • 6 plum tomatoes sliced, Roma
  • 1/4 cup seasoned dry bread crumbs


  • Pour the wine and vinegar into a slow cooker.
  • Heat the olive oil in a large skillet over medium-high heat; add chicken and cook until browned on the outside (you’re not cooking it all the way through).
  • Place browned chicken in slow cooker and sprinkle with minced garlic, crushed red pepper flakes, Italian seasoning and black pepper.
  • To the same skillet, add the mushrooms and sauté until liquid has evaporated; arrange them over the chicken in the slow cooker and top with diced shallot.
  • Cover and cook on LOW for 7 to 9 hours. Preheat oven broiler. Remove chicken from slow cooker and transfer to a broiler pan; top with tomatoes and bread crumbs and broil for 1 minute.


LC SERVING SUGGESTION: A big salad of mixed baby greens, sliced cucumber and red onion, tossed with red wine vinaigrette.
SERVING SUGGESTION: Add some garlic toast.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure wine (or juice/vinegar), vinegar and Italian seasoning are gluten-free. Use gluten-free bread crumbs OR make your own crumbs using gluten-free bread and toss with some Italian seasoning.
NUTRITION: per serving: 342 Calories; 8g Fat; 43g Protein; 17g Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 330mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
1 Fat. Points: 8
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