This was a lovely meal to come home from church to eat. And it was easy to put together before church too. You can start marinating the chicken the night before or just give it 20-30 minutes to marinate right before cooking. The choice is yours. Do what works best with your schedule.
I did take the extra step of browning the chicken before adding it the the Crock-Pot. The browning adds a depth of flavor to the dish. But if you’re in a hurry, you can skip that step.
I made this recipe in my new programmable Crock-Pot. Crock-Pot now has a fun new option called Create-A-Crock. You can choose from many different backgrounds and patterns. And you can upload your own photos too! It’s a fun way to make a one of a kind Crock-Pot. I chose a simple black damask background for mine and added 4 family photos – 2 on the front and 2 in back.
There are several sizes and styles of Crock-Pot available in the Create-A-Crock. line. All of them can be customized the way you want.
Here’s what you’ll need:
Serve this dish with garlic cream cheese mashed potatoes or pasta with Parmesan. Either one will be a perfect combination with the Italian chicken and tomatoes.
Serves: 6-8 servings
- 3-4 lbs. boneless chicken breast
- ⅓ cup olive oil
- 4 Tbs. red wine vinegar
- 1 tsp. oregano
- 1 tsp. basil
- 2 garlic cloves, crushed
- salt and pepper, to taste
- 15 oz can petite diced tomatoes
- ½ cup Italian blend shredded cheese
- Place chicken in shallow dish.
- Whisk together all ingredients except tomatoes and cheese.
- Pour marinade over chicken. Refrigerate for 20-30 minutes or up to overnight.
- Brown chicken in olive oil in a skillet over medium heat.
- Place chicken in Crock-Pot.
- Add tomatoes to skillet, stirring to scrape up browned bits.
- Pour over chicken in Crock-Pot.
- Cook on low for 7-8 hours or high for 5-6 hours.
- Top with shredded cheese.
Disclosure: I have been compensated for my time and have also received a Crock-Pot. All opinions are my own.