Slow Cooker Bruschetta Chicken
Fresh, bright, and comforting all at once, this Slow Cooker Bruschetta Chicken gives you juicy chicken, garlicky tomato sauce, melty mozzarella, and a fresh basil tomato topping with almost no effort at all.
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Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 cloves garlic minced
- 1 14.5-ounce can diced tomatoes, drained
- ½ cup balsamic vinaigrette dressing
- 1 teaspoon sugar optional, to balance acidity
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Step 1: Season the chicken - Start by seasoning both sides of the chicken breasts with salt, black pepper, and Italian seasoning. This is where the flavor begins, so take a second to coat them evenly. Place the seasoned chicken directly into the slow cooker.
- Step 2: Build the sauce - Sprinkle the minced garlic over the chicken. Pour the drained diced tomatoes and balsamic vinaigrette dressing over the top. If you are using sugar, sprinkle it in now to help balance the acidity of the tomatoes.
- Step 3: Slow cook - Cover the slow cooker and cook on Low for 6 hours or on High for 3 hours. The chicken should be tender, cooked through, and easy to cut with a fork.
- Step 4: Add the cheese - Once the chicken is cooked, sprinkle the shredded mozzarella evenly over the top. Cover again and let it sit for about 10 minutes until the cheese is melted and gooey.
- Step 5: Make the bruschetta topping - While the cheese melts, combine the halved cherry tomatoes, chopped basil, olive oil, balsamic vinaigrette, and a pinch of salt and pepper in a small bowl. Gently toss everything together.
- Step 6: Finish and serve - Spoon the fresh bruschetta mixture over the cheesy chicken just before serving. This final step adds freshness and color that really makes the dish shine.
Notes
Cook Time: 6 hours on Low (3 hours on High)
Substitutions
- Chicken thighs: Boneless skinless thighs can be used for extra juiciness and richness.
- Different cheese: Provolone or an Italian blend works well if mozzarella is not available.
- Homemade dressing: Use balsamic vinegar mixed with olive oil and Italian herbs instead of bottled vinaigrette.
Variations
- Creamy version: Stir in two tablespoons of cream cheese before adding mozzarella for a richer sauce.
- Spicy kick: Add red pepper flakes to the sauce before cooking for gentle heat.
- Pasta night: Serve over angel hair or penne and spoon extra sauce on top.
Tips and Tricks
- Drain the tomatoes well: This keeps the sauce thick and flavorful instead of watery.
- Add cheese at the end: Melting it last keeps it stretchy and soft instead of disappearing into the sauce.
- Thicker sauce option: Remove the lid during the last 20 minutes of cooking to let excess liquid evaporate.Serving Ideas
- Over pasta: Spoon the chicken and sauce over cooked pasta for a hearty meal.
- With rice: Rice soaks up the sauce beautifully and keeps things simple.
- Crusty bread: Perfect for dipping and catching every drop of sauce.
- With a salad: Pair with a simple green salad for a lighter dinner.
Storage and Make Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to four days.
- Freeze: Freeze in a freezer safe container for up to three months.
- Reheat gently: Warm slowly and add a splash of broth or sauce to keep it moist.
Private Notes
Servings: 6 servings
