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Delicious Crockpot Italian Chicken served in a bowl with herbs

Crockpot Italian Chicken

A comforting and easy-to-make slow-cooked chicken dish that's gluten-free and perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 bottle 16-ounce bottle gluten-free Italian dressing Check the label for gluten-free.
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) Even sizes help even cooking.
  • 1/4 cup grated Parmesan cheese Freshly grated for best flavor.
  • to taste optional Salt and pepper A light sprinkle helps seasoning.
Optional Add-ons
  • 1 small onion, sliced Adds gentle sweetness.
  • 2-3 cloves garlic, minced For aromatic flavor.
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 cup cherry tomatoes, halved Adds freshness.
  • 1 cup sliced mushrooms For added texture.
  • 1/2 cup low-sodium chicken broth For a thinner sauce.
  • to taste optional Fresh basil or parsley for garnish
  • to taste optional Red pepper flakes For a gentle heat.

Method
 

Preparation
  1. Pat each chicken breast dry with a paper towel and season with salt and pepper if desired.
  2. Place the chicken breasts in a single layer in the bottom of the slow cooker.
  3. Scatter any sliced onions or mushrooms over the chicken.
Cooking
  1. Pour the gluten-free Italian dressing evenly over the chicken and vegetables.
  2. Add up to 1/2 cup of low-sodium chicken broth if you prefer more sauce.
  3. Sprinkle the grated Parmesan cheese and optional garlic, oregano, or red pepper flakes over the top.
  4. Set the slow cooker to LOW for 6–8 hours, or HIGH for 3–4 hours.
  5. Check for doneness using a meat thermometer; the thickest part should read 165°F (74°C).
  6. If desired, shred the chicken with two forks and return it to the sauce.
Serving
  1. Taste the sauce and adjust seasoning as needed.
  2. Garnish with fresh basil or parsley and serve over mashed potatoes, gluten-free pasta, or rice.

Notes

This recipe is forgiving and adaptable; feel free to add extra vegetables or adjust spices to your taste. It also stores well for meal prep.