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Slow cooker bruschetta chicken topped with fresh tomatoes, basil, and melted mozzarella in a white bowl

Crockpot Bruschetta Chicken (Juicy, Easy, 10-Minute Prep)

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 6 hours
10 minutes
Total Time: 6 hours 20 minutes
Servings: 6 Servings

Description

Juicy crockpot bruschetta chicken with balsamic-tomato sauce, melted mozzarella, and fresh basil cherry tomato topping. Just 10 minutes of prep!

Ingredients 

For the chicken

  • 2 pounds boneless, skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 14.5 ounces diced tomatoes, drained
  • ½ cup balsamic vinaigrette dressing
  • 1 teaspoon sugar, optional, to balance acidity
  • 1 cup shredded mozzarella cheese

For the fresh bruschetta topping

  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinaigrette
  • Salt and pepper, to taste

Instructions

  • Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning, then place them in a single layer in the slow cooker.
  • Build the sauce. Sprinkle the minced garlic evenly over the chicken. Pour the drained diced tomatoes and balsamic vinaigrette over the top, and add the optional teaspoon of sugar to balance acidity.
  • Slow cook. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
  • Melt the cheese. Sprinkle the shredded mozzarella evenly over the chicken. Cover and let melt for about 10 minutes — the residual heat is enough.
  • 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. Toss gently to combine.
  • Serve. Spoon the fresh bruschetta topping generously over the cheesy chicken just before serving. Serve over pasta, polenta, rice, or with crusty bread.

Equipment

  • 4- to 6-quart slow cooker / crockpot
  • Cutting Board
  • Chef's knife
  • Small mixing bowl (for fresh bruschetta topping)
  • Measuring Cups and Spoons
  • Instant-read meat thermometer (recommended)
  • Wooden spoon or tongs
  • Cooking spray or olive oil (for greasing crockpot)

Notes

  • Don't skip drying the chicken. Pat-drying with paper towels helps the seasoning adhere and produces more flavorful chicken.
  • Drain the canned tomatoes to prevent a watery sauce — slow cookers don't evaporate liquid.
  • Use a quality balsamic vinaigrette. It's the main flavor, so choose a brand you love (Newman's Own, Brianna's, and Tessemae's all work great).
  • Use a meat thermometer. Chicken is safely cooked at 165°F. Slow cookers vary, so check at the lower end of the cook time — especially on HIGH.
  • Substitute chicken thighs. Boneless skinless thighs work 1-for-1, stay even juicier, and are more forgiving if you cook a little long.
  • Make it spicy. Add ½ teaspoon red pepper flakes to the chicken seasoning.

Nutrition

Serving: 1ServingCalories: 442kcalCarbohydrates: 7gProtein: 34gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 104mgSodium: 812mgPotassium: 752mgFiber: 1gSugar: 4gVitamin A: 387IUVitamin C: 13mgCalcium: 143mgIron: 4mg