Crock Pot Italian Chicken Dinner Recipe

This Crock Pot Italian Chicken recipe is a dish that I make at least once a week. It is quick and easy to prepare and there is no need to heat up the kitchen, especially on a hot summer day.

But best of all everyone loves it! Moist and tender chicken breasts and vegetables cooked in a tangy dressing marinade.

It honestly doesn’t get any easier than that! And who couldn’t use a recipe that provides you with complete meal, ready to eat when you walk in the door?

Although, I have to admit, that I sometimes I skip the vegetables and just add the chicken to the slow cooker. Then I use the meat for salads, sandwiches or wraps later in the week.

Crock Pot Italian Chicken and Vegetables Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 lbs. boneless, skinless chicken breasts
• 1/2 cup Zesty Italian Dressing
• 6 small Russet potatoes
• 1 medium onion
• 1 cup of baby carrots
• 2 cloves of garlic
• 1/4 cup chicken broth, low sodium
• Kosher salt, to taste
• Ground black pepper, to taste

INSTRUCTIONS

The first step in making this recipe is to marinate the chicken in the dressing.

Although I often do this step as I prepare the vegetables, it is best to do this at least an hour before you place them in the slow cooker. And if you are a planner, it is even better if you allow the chicken to soak overnight.

However, I am also realistic and know that sometimes there isn’t always time to wait that long. No worries! Putting the chicken in the dressing for even 5-10 minutes will work.

Simply place the chicken breasts in a resealable bag or a container with a cover and pour the dressing over top. Coat the chicken in the dressing, seal the bag or close the container and then set aside.

Prepare The Vegetables

As the chicken is soaking in the Italian dressing prepare the vegetables. First wash the Russet potatoes and cut them into quarters.

If you don’t have Russet potatoes, you can substitute small red or yellow potatoes. As much as I love Yukon Gold potatoes for most of my recipes, I actually prefer Russet potatoes for this recipe.

Russets cook faster than Yukon gold potatoes, but more importantly they break down and absorb all of the amazing flavor that is in the slow cooker.

However, this recipe is very adaptable so use what you have on hand! Once you have the potatoes ready it is time to peel the onion and cut it in half. Then cut each half into 4 wedges, leaving the layers intact.

As for the type of onion, use whichever variety that you prefer. I have used red, yellow and white onions and they all taste fantastic.

Once the potatoes and onions are cut, place them in the bottom of your crock pot. Then add the washed baby carrots to the pot.

Next, peel the garlic cloves, cut them into small slivers and add them to the vegetables. If you don’t have fresh garlic, it is okay to substitute garlic powder in this recipe.

Garlic Clove or Garlic Powder

1 clove of garlic = 1/8 teaspoon of garlic powder. Therefore, because this recipe calls for 2 cloves of garlic, substitute 1/4 garlic powder if desired.

Then pour the chicken broth evenly over the vegetables. This will make the vegetables become nice and tender and it also decreases the risk of the potatoes sticking to the bottom of the slow cooker.

Now remove the chicken breasts from the Italian dressing marinade and then place each one on top of the vegetables. Then drizzle the rest of the marinade that is in the bag or dish over the chicken.

Then add salt and pepper to taste. Cover and cook on HIGH for 3.5 hours or on LOW for 7 hours.

Serve warm and store leftovers in a sealed container in the refrigerator for up to 4 days.

Frequently Asked Questions

Can this be made into a low-carb dish?

If you are wanting to make this low carb, but still just as delicious, substitute the vegetables with turnips and radishes. You will be amazed at how delicious they turn out!

How can I make this in an Instant Pot?

If you are wanting to make this in an electric pressure cooker, increase the chicken broth to 1 full cup. Add the vegetables to the pot. Then cut the chicken into bite size pieces and pour the Italian dressing on top. Cook on HIGH pressure for 5 minutes. Then allow for 5 minutes of natural pressure release before serving.

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs naturally have more flavor than chicken breasts so it is a great alternative.

Can I substitute new potatoes for the Russet potatoes?

As mentioned above you can use whatever potatoes that you have on hand. If the potatoes are small enough you don’t even have to cut them! However, if they are larger cut them in half.

What is the best way to reheat leftovers?

In order to keep the chicken from drying out, cut the chicken into bite size pieces. Then add the chicken and vegetables to a microwave safe bowl and add 1/4 cup of water. Heat for 3-4 minutes or until the internal temperature of the chicken reaches 165°F.

Enjoy! Mary

For other Crock Pot recipes be sure to visit our Slow Cooker Recipes Page.

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