Slow Cooker Italian Chicken Breasts Recipe

Slow cooker Italian chicken breasts recipe. Chicken breast tenderloins with vegetables and spices cooked in a slow cooker and served over cooked pasta. Very easy and tasty Italian recipe!
Chicken cooked in a slow cooker turns juicy and very delicious! Just try to prepare this recipe!

If you like cooking chicken in a slow cooker, you may also like to try Chicken Italiano:

Slow Cooker Chicken Italiano Recipe

Boneless and skinless chicken breasts with vegetables, mushrooms, and spices cooked in a 6-quart (6 L) slow cooker. Yummy!

Makes 6 servings

Ingredients: 1½ pounds (740 g) boneless and skinless chicken breasts, 14½ oz (435 ml) can petite-cut diced tomatoes with roasted garlic and sweet onion, undrained, 6 oz (180 ml) can Italian tomato paste with roasted garlic, 2 cups (500 ml) sliced fresh mushrooms, 1/2 teaspoon (3 ml) freshly ground black pepper, 1 teaspoon (5 ml) onion powder, 2 teaspoons (10 ml) dried parsley, 1/4 teaspoon (1 ml) garlic powder, 1/2 teaspoon (3 ml) dried thyme, 2 teaspoons (10 ml) dried Italian seasoning, 1 tablespoon (15 ml) granulated sugar

Instructions: Lightly grease the inside of your slow cooker with nonstick cooking spray, then place chicken breasts on the bottom. In a medium mixing bowl, combine the remaining ingredients and mix well. Pour the tomato mixture over the chicken breasts and turn well to coat.

Cover the cooker and cook on low-heat setting for 7-9 hours or high heat for 3½-4½ or until chicken is cooked through.

Turn off the slow cooker and open the lid. Stir well before serving. Transfer cooked chicken and vegetables to serving plates. Serve Chicken Italiano over cooked pasta or rice.

Nutrition Facts per Serving:168 Calories, 1.1 g Total Fat, 55 mg cholesterol, 432 mg Sodium, 11 g Carbohydrate, 2 g Fiber, 24 g Protein

Slow Cooker Italian Chicken Breasts Recipe

Ingredients

• 10 oz (300 g) package frozen Italian-stylegreen beans, thawed and drained
• 1 small yellow onion, peeled and sliced
• 3/4 pound (360 g) chicken breast tenderloins
• 14½ oz (435 ml) can Italian-style stewed tomatoes with oregano and basil, undrained
• 6 oz (180 ml) can Italian tomato paste with roasted garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 ml) cooked pasta
• 1/4 cup (60 ml) grated Parmesan cheese (optional)

Method