Crockpot Bruschetta Chicken is made with chicken thighs, canned diced tomatoes, red onion, garlic, balsamic vinegar, mozzarella, and fresh basil. This recipe creates a flavorful and tender Italian-style chicken dish. It takes about 6 hours and 10 minutes to prepare and serves 4.
Crockpot Bruschetta Chicken Ingredients
- 4-6 boneless skinless chicken thighs (or 3 large chicken breasts)
- 1 small red onion, diced
- 2 tablespoons minced garlic
- 1 teaspoon Italian spice blend
- Salt and pepper to taste
- 1 can diced tomatoes with basil, oregano, and garlic (about 14.5 ounces)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar (or to taste)
- ½ cup mozzarella cheese
- 2 tablespoons Parmesan cheese, shredded or grated
- 1 large tomato, diced
- ¼ cup fresh basil, chopped
How To Make Crockpot Bruschetta Chicken
- Prep the Crockpot: Spray the inside of the crockpot with non-stick spray.
- Layer the Base Ingredients: Add diced onions and minced garlic to the bottom, then place chicken on top.
- Season and Drizzle: Sprinkle salt, pepper, and Italian spices over the chicken. Drizzle with olive oil and balsamic vinegar.
- Add Tomatoes: Pour canned tomatoes with juices over the seasoned chicken.
- Cook the Chicken: Cover and cook on LOW for 6–8 hours or on HIGH for 4 hours.
- Top and Finish: Before serving, top with mozzarella, Parmesan, diced fresh tomato, and basil. Drizzle extra olive oil and balsamic if desired.
- Serve: Enjoy over pasta or with toasted bread.
Recipe Tips
- Chicken Choice: Thighs provide more flavor, but breasts work well too.
- Boost Flavor: Use fire-roasted canned tomatoes for extra depth.
- Cheese Options: Try provolone or fontina for a twist.
- Serving Suggestion: Spoon over garlic bread or toast for a bruschetta-style meal.
- Make it Creamy: Stir in a little cream cheese at the end for a richer sauce.
What To Serve With Bruschetta Chicken
This chicken pairs beautifully with pasta, rice, or crusty bread. Add a green salad or roasted vegetables for a complete Italian-style dinner.
How To Store Bruschetta Chicken
Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze leftovers in a sealed container for up to 3 months. Thaw overnight before reheating.
Bruschetta Chicken Nutrition Facts
- Calories: 206
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Sugar: 4g
- Protein: 24g
- Sodium: 450mg
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but add some dried herbs to replicate the flavor.
Can this be made dairy-free?
Absolutely—just omit the mozzarella and Parmesan cheeses.
Can I prep this in advance?
Yes, assemble the ingredients the night before and store in the fridge.
Does it work with frozen chicken?
For safety and best texture, thaw chicken before cooking in the crockpot.
Can I cook it on high instead of low?
Yes, cook on high for about 4 hours.
Try More Recipes:
- Crock Pot BBQ Hawaiian Chicken
- Crock Pot BBQ Chicken And Potatoes
- Crock Pot BBQ Chicken and Mac and Cheese
Crock Pot Bruschetta Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes6
hours206
kcalA tender, slow-cooked Italian-style chicken dish topped with tomatoes, cheese, and basil.
Ingredients
4-6 boneless skinless chicken thighs
1 small red onion, diced
2 tablespoons minced garlic
1 teaspoon Italian spice blend
Salt and pepper to taste
1 can diced tomatoes with basil, oregano, and garlic
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
½ cup mozzarella cheese
2 tablespoons Parmesan cheese
1 large tomato, diced
¼ cup fresh basil, chopped
Directions
- Spray crockpot with non-stick spray.
- Add onion and garlic; place chicken on top.
- Sprinkle with salt, pepper, and Italian spices; drizzle with olive oil and vinegar.
- Top with canned tomatoes and juices.
- Cook on LOW for 6–8 hours or HIGH for 4 hours.
- Top with mozzarella, Parmesan, diced tomato, and basil before serving.
- Drizzle with more olive oil and vinegar if desired; serve over pasta or bread.