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Italian Chicken with Tomatoes in the Crock-Pot

Servings 6 -8 servings

Ingredients

  • 3-4 lbs. boneless chicken breast
  • 1/3 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
  • 1/2 cup Italian blend shredded cheese

Instructions

  • 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.