Italian Chicken and Veggies

Chicken is a very versatile ingredient that can be used in a wide variety of dishes. This dish can easily be prepared in a saute pan on the stovetop, but I decided to make it even easier by putting it in my slow cooker. What’s easier than 15 minutes of prep the day before and putting it in your slow cooker for a few hours the next day?

As usual, first, start by gathering and preparing your ingredients. You can use your favorite Italian dressing, I happened to have one on hand that I made using a zesty Italian seasoning packet. Otherwise, I always have Olive Garden Italian dressing in my refrigerator.

Cut and prep all your vegetables. If you don’t have zucchini or yellow squash on hand (or don’t like it) you can certainly replace it with some broccoli or another favorite vegetable. Next time I make this I’m going to add a can of drained, quartered artichoke hearts to this mix.

Then it’s as simple as putting it all in your slow cooker crock. I put the chicken on the bottom, add the vegetables, seasonings and dressing.

You can use whatever chicken pieces you want. If using breasts, cut them in half. You can use thighs, bone-in or boneless, or a combination of the 2. You just need 6 pieces of chicken all about the same size.

You can put it in your slow cooker now and turn it on or cover it and put it in the refrigerator overnight.

It will only take about 3 hours to cook depending on your slow cooker. Just make sure your chicken has reached an internal temperature of 165 degrees.

I like eating this with a dinner roll and Quinoa Pilaf.

Italian Chicken & Veggies (Slow Cooker)

A very simple, yet full of flavor chicken and vegetable dish that can be prepped the day before and put in the slow cooker the next day for a quick, no fuss dinner.
Prep Time15 minutes
Cook Time3 hours
Course: Dinner, Main Course
Cuisine: American, Italian American
Keyword: Chicken, Italian Chicken, Slow Cooker
Servings: 6 people
Calories: 63kcal
Author: Eating With Deb

Equipment

  • 4 to 6 quart slow cooker

Ingredients

  • 3 each chicken breasts cut in half
  • 1 each zucchini small, cut in half moons
  • 1 each yellow squash small, cut in half moons
  • 2 cups mushrooms sliced
  • 1 each bell pepper julienned
  • 1 each leek sliced into ½ moons
  • ½ cup Italian dressing
  • 2 tbsp garlic minced
  • 2 tbsp capers
  • 1 tbsp Italian seasoning
  • ½ tsp fennel seeds crushed
  • ½ tsp red pepper flakes crushed
  • ½ tsp black pepper

Instructions

  • Gather and prep all veggies and mince garlic.
  • Add fennel seeds and red pepper flakes to a mortar and crush with the pestle.
  • Cut chicken breasts in half. If they are thick, butterfly the thick pieces.
  • Put chicken in the bottom of a slow cooker crock. Top with the veggies, herbs and seasonings, and then the Italian dressing.
  • Put crock in slow cooker and cook on low for about 3 hours until the chicken reaches 165 degrees.
  • Dish up, top with Parmesan cheese.
  • Enjoy!

Notes

You can easily use chicken thighs or a combination of breasts and thighs. It doesn’t matter if the thighs are boneless or not. I usually use a combination so I can make everyone happy.
If preparing the night before, prepare up to putting all ingredients in the crock, cover and refrigerate overnight.
This dish freezes well.

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 280mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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