Slow Cooker Italian Chicken


So, if I follow a recipe, it fails. When I make it up? Success!

Make Italian Dressing, or something resembling it. I used Marsala Wine, Olive Oil, and some Vinegar, and Italian Seasoning spices. (I got the latter from the bulk bins at Whole Foods in Austin, but I am sure a packet would work.)

My slow cooker is a Rival 5.5-qt. Crock Pot, and the recipe was fine for it.

Place four chicken breasts in the bottom of the slow cooker. My chicken breasts were frozen. This is an issue for some people, because frozen chicken breasts may spend more time in the “danger zone,” and it is not recommended to do this with frozen meats. Use at your own risk.

Top with Italian Dressing. Add a 14.5oz can of tomatoes (mine were Italian style with spices already in the can.)

I cooked on high for 5 hours, then shredded the chicken to let it cook in the juices while I cooked rice.


If I had to write a recipe?

Slow Cooker Italian Chicken

One packet Italian Dressing mix
1/2 to 3/4 cup Marsala Wine (or whatever wine you like to cook with.)
1/4th cup olive oil
2 tablespoons vinegar
4 chicken breasts
1 14.5oz can tomatoes
Rice (optional)

Mix Italian Dressing mix with Wine and vinegar. Slowly drizzle in the Olive Oil while whisking.

Place chicken breasts in the slow cooker. Pour dressing over the breasts, and top with can of tomatoes.

High for 4 hours (5-6 if chicken breasts are frozen). I am sure you can do low for 8-10 or so, but I have not tried it yet.

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