Crockpot Bruschetta Chicken
Crockpot bruschetta chicken is tender chicken breast simmered in a tomato, garlic, and Italian herb sauce, then finished with mozzarella and fresh basil. The slow cooker keeps the chicken juicy, and the whole dinner tastes like summer even in January.
6
servings15
minutes4
hours30
minutesChicken breasts cook in a garlicky tomato and Italian herb sauce until tender. Mozzarella and fresh basil go on top at the end.
Ingredients
2 lb boneless skinless chicken breasts
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
2 cans (14.5 oz each) diced tomatoes with basil and garlic, drained
4 cloves garlic, minced
1/2 cup diced red onion
2 tbsp balsamic vinegar
1 tbsp Italian seasoning
1/4 cup low-sodium chicken broth
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/3 cup chopped fresh basil
Cooked pasta, rice, or crusty bread for serving
Directions
- Pat the chicken dry and season both sides with the salt and pepper.
- Heat the oil in a skillet over medium-high heat and brown the chicken 2 minutes per side. It does not need to cook through.
- Mix the drained tomatoes, garlic, onion, balsamic, Italian seasoning, and broth in the slow cooker.
- Nestle the chicken into the tomato mixture and spoon some sauce over the tops.
- Cover and cook on LOW for 3 1/2 to 4 hours or on HIGH for 2 to 2 1/2 hours.
- Check that the chicken reaches 165°F inside. Do not cook much beyond that, since breast meat dries out.
- Sprinkle the Parmesan and mozzarella over the chicken.
- Cover and cook 10 to 15 minutes more on HIGH, until the cheese melts.
- Turn off the cooker and scatter the fresh basil over the top.
- Serve each chicken breast with plenty of tomato sauce over pasta, rice, or toasted bread.
Notes
- Use thighs for a juicier dish and add 30 minutes on LOW. A drizzle of balsamic glaze at the table adds sweetness. Leftover chicken and sauce keep 4 days. Slice them cold onto a sandwich or reheat in a skillet. For a lighter plate, serve over zucchini noodles.
Why bruschetta chicken suits the slow cooker
Bruschetta flavors are fresh and bright, but chicken breast can dry out when it is cooked fast in a hot oven. In a slow cooker, the tomato sauce surrounds the meat and keeps it moist, so you get soft, sliceable chicken with plenty of juice around it.
The tomatoes also soften and sweeten as they cook. After a few hours, the sauce tastes like a slow-simmered marinara with a hit of balsamic, and you only need to add the fresh basil at the end to bring back the bruschetta feel.
It is a forgiving dinner for a weeknight. Chicken that waits an extra half hour on WARM is still moist, and the sauce only gets better as it sits.
What to buy for the chicken and the topping
Chicken breasts: Buy pieces of a similar size, or pound the thick ends flat. Even thickness means everything finishes together.
Diced tomatoes: The basil and garlic variety saves time. Drain them well, or the sauce will be thin and watery.
Balsamic vinegar: A mid-priced bottle is enough. It adds the sweet and tangy edge that makes bruschetta taste like bruschetta.
Mozzarella: Low-moisture shredded mozzarella melts without making the sauce watery. Fresh mozzarella can release a lot of liquid.
Fresh basil: Add it right at the end. Cooked basil turns dark and loses its flavor within minutes.
Tips for juicy chicken and a thick sauce
Drain the tomatoes: The most common mistake is adding tomatoes with all their liquid. Chicken also releases juice, so the sauce ends up thin. Draining gives a thicker, more concentrated sauce.
Pull it on time: Breast meat goes from tender to dry in about 30 minutes. Start checking at 3 1/2 hours on LOW with an instant-read thermometer.
Add cheese last: Mozzarella cooked for hours turns rubbery. Ten minutes at the end is all it needs.
Brown it if you can: A quick sear gives the chicken a golden surface and adds flavor to the sauce. If you are short on time, skip it, and the dish is still good.
Easy variations
Use chicken thighs for more flavor and a more forgiving cook time. Add a handful of halved cherry tomatoes at the end for fresh juiciness. A pinch of red pepper flakes brings a little heat. For a dairy-free dinner, skip the cheese and top with extra basil and toasted pine nuts. Cooked white beans stirred into the sauce make it heartier.
Do not add fresh tomatoes at the start. They fall apart into mush and make the sauce watery.
A spoonful of pesto stirred into the sauce at the end adds a fresh herb note and makes the sauce a little richer.
What to serve with bruschetta chicken
Spoon the chicken and sauce over spaghetti, penne, or creamy polenta. Rice and cauliflower rice also work well for a lighter meal. Serve toasted garlic bread on the side so no sauce is wasted, plus a simple arugula salad with lemon and olive oil. Put extra basil and grated Parmesan on the table for people who like more.
Leftover sauce is excellent on toasted bread the next day, which is how bruschetta started in the first place.
Storing and reheating leftovers
Store leftover chicken in its sauce in a covered container for up to 4 days. Keep the extra basil separate so it stays green.
Reheat in a covered skillet over medium-low heat with a splash of water, or in the microwave at 70 percent power. Freezing works for up to 3 months, though the cheese loses some texture, so add fresh mozzarella after reheating.
If the sauce separates after reheating, stir in a spoonful of tomato paste or a pinch of sugar to bring it back together.
Crockpot Bruschetta Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken breasts, kosher salt, black pepper, olive oil
Tips for Crockpot Bruschetta Chicken
Use thighs for a juicier dish and add 30 minutes on LOW. A drizzle of balsamic glaze at the table adds sweetness. Leftover chicken and sauce keep 4 days. Slice them cold onto a sandwich or reheat in a skillet. For a lighter plate, serve over zucchini noodles.
Crockpot Bruschetta Chicken FAQ
How long does Crockpot Bruschetta Chicken take?
Crockpot Bruschetta Chicken takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Bruschetta Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Bruschetta Chicken?
14 ingredients, led by boneless skinless chicken breasts, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
