Crockpot Bruschetta Chicken
Tender chicken slow-cooked with tomatoes, garlic, and balsamic, then topped with melty mozzarella and a fresh bruschetta-style tomato mixture. This easy crockpot dinner is light, flavorful, and perfect for busy nights or meal prep.
Servings: 6
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
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning, then place them in the slow cooker.
- Sprinkle the minced garlic over the top. Add the diced tomatoes, pour in the balsamic vinaigrette, and sprinkle over the sugar.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
- Sprinkle the mozzarella over the chicken, cover again, and let it melt for about 10 minutes.
- While the cheese melts, make the bruschetta topping. In a small bowl, combine the cherry tomatoes, basil, olive oil, balsamic vinegar, and a pinch of salt and pepper.
- Spoon the fresh bruschetta mixture over the chicken just before serving.