This Crock Pot Italian Garlic Chicken is a cozy, slow-cooked dish loaded with garlic, herbs, and tender chicken simmered in a light, flavorful broth. Cherry tomatoes add a burst of sweetness, while fresh parsley and Parmesan finish it off with classic Italian flair. It’s simple, hearty, and perfect for busy weeknights or relaxed weekends.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving if desired
Instructions
- In a mixing bowl, whisk together the chicken broth, olive oil, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper until well combined.
- Place the chicken breasts in the bottom of the Crock Pot in a single layer. Pour the seasoned broth mixture over the chicken, turning the breasts once so they’re well coated.
- Scatter the halved cherry tomatoes over the top of the chicken and broth mixture.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature reaches 165°F / 74°C).
- Once cooked, use two forks to shred the chicken directly in the Crock Pot, mixing it well with the garlicky broth and softened tomatoes so everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped fresh parsley.
- Serve hot, spooning the saucy shredded chicken over your preferred base, and finish with a generous sprinkle of grated Parmesan cheese.
Variation
- Creamy Italian Garlic Chicken: Stir in 1/2 cup of heavy cream and an extra 1/4 cup grated Parmesan during the last 15 minutes of cooking for a silky, creamy sauce.
- Veggie-Packed Version: Add sliced bell peppers, zucchini rounds, or baby spinach during the last hour of cooking for extra color, flavor, and nutrients.
- Mediterranean Twist: Swap parsley for fresh basil, add a handful of sliced olives and a tablespoon of capers, and finish with a squeeze of lemon juice before serving.
Cooking Notes
- Boneless, skinless chicken breasts can dry out if overcooked, so choose the LOW setting when possible for the most tender texture.
- If you prefer chunked chicken instead of shredded, remove and cube the chicken, then return it to the pot and gently toss with the sauce.
- For a thicker, more concentrated sauce, remove the lid during the last 20–30 minutes on HIGH to let some liquid evaporate.
Serving Suggestions
- Serve over al dente pasta, rice, or creamy polenta to soak up the garlicky Italian broth.
- Pair with a crisp green salad and crusty bread or garlic bread for a complete Italian-style meal.
- Use leftovers as a filling for sandwiches, wraps, or over a bed of mixed greens for a quick lunch the next day.
Tips
- Spray or lightly oil the slow cooker insert to make cleanup easier and prevent sticking.
- For maximum flavor, season the chicken breasts lightly with salt and pepper before adding the marinade on top.
- If using frozen chicken, fully thaw it in the refrigerator before cooking for food safety and even cooking.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 42 g
- Sodium: 480 mg
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work very well in this recipe and stay extra juicy; cook times are similar, but start checking a bit earlier. - Can I make this ahead of time?
Yes. You can assemble everything in the Crock Pot insert, cover, and refrigerate overnight. In the morning, place it in the cooker and start on LOW, adding 30 minutes to the cook time if starting cold. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if needed. - Can I freeze this recipe?
Yes. Freeze the cooked, cooled chicken (with some sauce) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat until piping hot.
Conclusion
Crock Pot Italian Garlic Chicken is a fuss-free, flavor-packed dinner that lets your slow cooker do all the work. Juicy chicken, fragrant garlic, and Italian herbs come together in a light, savory sauce that’s perfect over pasta, rice, or veggies. It’s an easy, comforting meal you’ll want on repeat all week long.
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Crock Pot Italian Garlic Chicken
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Gluten-Free (if served with GF sides)
Description
This Crock Pot Italian Garlic Chicken is a cozy, slow-cooked dish loaded with garlic, herbs, and tender chicken simmered in a light, flavorful broth. Cherry tomatoes add a burst of sweetness, while fresh parsley and Parmesan finish it off with classic Italian flair. It’s simple, hearty, and perfect for busy weeknights or relaxed weekends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving if desired
Instructions
- In a mixing bowl, whisk together the chicken broth, olive oil, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper until well combined.
- Place the chicken breasts in the bottom of the Crock Pot in a single layer. Pour the seasoned broth mixture over the chicken, turning the breasts once so they’re well coated.
- Scatter the halved cherry tomatoes over the top of the chicken and broth mixture.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and cooked through (internal temperature reaches 165°F / 74°C).
- Once cooked, use two forks to shred the chicken directly in the Crock Pot, mixing it well with the garlicky broth and softened tomatoes so everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed. Stir in the chopped fresh parsley.
- Serve hot, spooning the saucy shredded chicken over your preferred base, and finish with a generous sprinkle of grated Parmesan cheese.
Notes
- Use low-sodium chicken broth so you can better control the salt level.
- If your slow cooker runs hot, start checking the chicken earlier to avoid drying it out.
- For a slightly richer sauce, stir in 1–2 tablespoons of heavy cream or a knob of butter at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3 g (approx.)
- Sodium: 480 mg (approx., using low-sodium broth)
- Fat: 14 g (approx.)
- Saturated Fat: 4.5 g (approx.)
- Unsaturated Fat: 8.5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 5 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 42 g (approx.)
- Cholesterol: 120 mg (approx.)
Keywords: crock pot italian garlic chicken, slow cooker garlic chicken, italian chicken crockpot, shredded garlic chicken, easy weeknight dinner