Ingredients
- 1 1/2 tablespoons extra-virgin olive oil divided
- 2 pounds boneless, skinless chicken breasts
- 3/4 teaspoon salt plus more, to taste
- 1/2 teaspoon ground black pepper
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 2 teaspoons balsamic vinegar
- 1 can crushed tomatoes (28 ounces)
- 1 medium green bell pepper chopped
- 10 ounces cremini mushrooms sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Chopped fresh parsley for garnish, optional
- Cooked pasta, rice, or veggie noodles for serving
Instructions
- Lightly coat your slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Brown the chicken for about 3-4 minutes per side until you get a nice sear. Then, transfer the chicken to the slow cooker.
- Wipe the skillet with a paper towel. Add about 1/2 tablespoon more of olive oil if needed, then add the chopped onion. Sauté for 3 minutes until softened. Stir in minced garlic and balsamic vinegar and cook for 1 minute until the garlic is fragrant. Transfer this mixture to the slow cooker.
- Add the crushed tomatoes, chopped green bell pepper, sliced mushrooms, and Italian seasoning, dried oregano, and dried thyme to the chicken and veggies in the slow cooker.
- Cover and cook on low for 3-4 hours (or on high for 1.5-2 hours) until the chicken is tender and reaches at least 165°F.
- Optional: Uncover the slow cooker and cook on high for an additional 15 minutes if you prefer a thicker sauce. Stir in extra salt and pepper to taste. Garnish with chopped fresh parsley and serve hot over pasta, rice, or veggie noodles.