Slow Cooker Italian Chicken with Zucchini Noodles

Growing up, the aroma of slow-cooked meals wafting through the house was a sign that something special was on the way. One of my favorites was the Slow Cooker Italian Chicken with Zucchini Noodles. It’s the kind of dish that wraps you in warmth and comfort, perfect for family gatherings or cozy weeknights. The combination of tender chicken, vibrant vegetables, and the satisfying twist of zucchini noodles always brings smiles to the table. I remember the first time I made it myself; I was amazed at how effortlessly it came together, allowing me to focus on spending time with loved ones rather than slaving away in the kitchen. This recipe is not just a meal; it’s an experience. Each bite is infused with flavors that remind me of my Italian roots, making it a staple in my cooking repertoire. Whether you’re navigating dietary restrictions or simply looking for a hearty, healthy dinner, this dish has got you covered.

Recipe Ingredients for Slow Cooker Italian Chicken with Zucchini Noodles

When creating the Slow Cooker Italian Chicken with Zucchini Noodles, the ingredients work in harmony to create a dish that’s nourishing and bursting with flavor. Each element plays a key role—from the tender chicken to the fresh zucchini, making every bite a delight.

• 1/2 cup reduced-sodium chicken broth: This forms the base of the sauce, adding depth and moisture to the dish.
• 4 teaspoons tomato paste: Concentrated flavor that gives the dish a rich tomato base.
• 1 teaspoon Italian seasoning: A blend of herbs that brings the taste of Italy to your kitchen.
• 1 pound chicken breast: The star protein that becomes tender and flavorful as it cooks.
• Salt and pepper: Essential seasonings to enhance the flavors of the dish.
• 2 large tomatoes, roughly chopped (about 3 cups): Freshness and acidity to balance the richness.
• 2 cups broccoli, cut into bite-sized pieces: Adds texture and a healthy crunch.
• 1 1/2 cups asparagus (about 1 large bunch): Another veggie that brings color and nutrition.
• 1 cup snap peas, halved: Sweetness and crispness that adds a delightful crunch.
• 4 large zucchini, spiralized using the 3mm blade: The perfect low-carb alternative to traditional pasta.
• 1/2 cup pesto: A burst of flavor that ties everything together beautifully.
• Parmesan cheese: For garnish, adding a touch of creaminess and flavor.
• Fresh basil, chopped: A fragrant herb that elevates the final presentation.

Directions for Slow Cooker Italian Chicken with Zucchini Noodles

Cooking the Slow Cooker Italian Chicken with Zucchini Noodles is a straightforward journey that anyone can embark upon. Follow these simple steps to create a dish that will impress your family and friends.

1. In the bottom of your slow cooker (mine is 7 quarts), whisk together the chicken broth, tomato paste, and Italian seasoning. This creates a flavorful base for the chicken to cook in.
2. Season the chicken breasts with salt and pepper, then lay them in a single layer in the slow cooker. This ensures even cooking.
3. Add the chopped tomatoes on top of the chicken, spreading them evenly. This will help the chicken stay moist as it cooks.
4. Cover the slow cooker and cook on low heat until the chicken is tender and no longer pink inside, which takes about 5 to 6 hours. You’ll know it’s done when it shreds easily with a fork.
5. Once the chicken is cooked, remove it from the slow cooker and place it on a plate. Using a potato masher, mash up the tomatoes in the slow cooker until they are broken down and form a sauce. This is where the magic happens!
6. Add all the remaining vegetables—broccoli, asparagus, and snap peas—except for the zucchini. Stir to coat them in the tomato sauce for a rich flavor experience.
7. Place the chicken breast back on top of the veggie mixture. Cover and cook until the veggies are tender, about another 45 minutes to 1 hour. The goal is to have everything cooked through yet still vibrant.
8. When the chicken is almost done cooking, place the zucchini noodles into a colander set over a large bowl. Sprinkle lightly with salt and toss to coat. Let them sit for 20 to 30 minutes, tossing occasionally, until they have released some of their water.
9. Spread the zucchini noodles over a large piece of paper towel and pat out as much excess moisture as you can. This step ensures they won’t become soggy.
10. Transfer the dried zucchini noodles to a large bowl and toss to coat evenly with the pesto. This adds rich flavor to the noodles.
11. Divide the zucchini noodles between 4 bowls, and then place a chicken breast on top of each. Finally, top each bowl with the veggie and tomato sauce.
12. Garnish with Parmesan cheese and freshly chopped basil for that final touch of flavor and presentation.

Recipe Tips about Slow Cooker Italian Chicken with Zucchini Noodles

To truly master the Slow Cooker Italian Chicken with Zucchini Noodles, consider the following tips for a successful dish.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes better the next day as the flavors meld!
• Freezing: You can freeze the cooked chicken and vegetables separately for up to 3 months. Just reheat gently on the stove or in the microwave.
• Pairing: Serve with a light salad or crusty bread to complete the meal. A glass of sparkling water or iced tea pairs nicely too.
• Adjust Seasoning: Always taste your dish at the end of cooking. If needed, adjust the seasoning with more salt or fresh herbs.
• Experiment with Sauces: While the recipe calls for pesto, you can try different sauces like marinara or a creamy garlic sauce for variation.

Serving This Slow Cooker Italian Chicken with Zucchini Noodles

When it comes to serving the Slow Cooker Italian Chicken with Zucchini Noodles, there are plenty of delicious options to consider:

• Ideal Occasion: This dish is perfect for family dinners, meal prep, or casual gatherings. It’s a crowd-pleaser that fits various occasions.
• Serving Temperature: Serve it warm to enjoy the full flavors, and consider garnishing with extra Parmesan cheese and basil for an elegant touch.
• Side Dishes: Pair it with a light salad or steamed vegetables for a complete meal. Garlic bread complements the Italian flavors beautifully.
• Meal Prep: Divide the dish into individual servings for lunchboxes. It reheats well, making it a convenient option for busy days.
• Seasonal Variations: In spring, serve alongside fresh asparagus or peas; in fall, consider adding roasted squash to the mix.

FAQ

Conclusion

The Slow Cooker Italian Chicken with Zucchini Noodles truly blends convenience with mouthwatering flavors. It’s a dish that not only brings warmth and comfort but also fits into a healthy lifestyle. I encourage you to try it yourself; I’m confident it will become a favorite in your home as it has in mine. Enjoy delicious meals made easy!

Slow Cooker Italian Chicken with Zucchini Noodles

The ultimate comfort food is here! Slow Cooker Italian Chicken with Zucchini Noodles is a hearty, gluten-free, and low-carb meal that satisfies your cravings. Tender chicken, fresh vegetables, and zesty flavors combine for an easy weeknight dinner. Make it tonight!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup reduced-sodium chicken broth
• 4 teaspoons tomato paste
• 1 teaspoon Italian seasoning
• 1 pound chicken breast
• Salt and pepper Salt and pepper
• 2 large tomatoes roughly chopped, about 3 cups
• 2 cups broccoli cut into bite-sized pieces
• 1 1/2 cups asparagus about 1 large bunch
• 1 cup snap peas halved
• 4 large zucchini spiralized using the 3mm-blade
• 1/2 cup pesto use your favorite
• Parmesan cheese for garnish
• Fresh basil for garnish, chopped

Equipment

• Slow Cooker
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. In the bottom of your slow cooker (mine is 7 quarts) whisk together the chicken broth, tomato paste, and Italian seasoning. Season the chicken breasts with salt and pepper and lay them in a single layer in the slow cooker. Add the chopped tomatoes, spreading them in an even layer on top of the chicken. Cover and cook on low heat until the chicken is tender and no longer pink inside. This takes about 5-6 hours. Remove the chicken from the slow cooker and place on a plate. Using a potato masher, mash up the tomatoes inside the slow cooker until they are broken down and form a sauce. Add all the remaining vegetables except the zucchini, and stir to coat in the tomato sauce. Add the chicken breast on top of the veggie mixture and cover. Cook until the veggies are tender, about another 45 minutes to 1 hour. When the chicken is almost done cooking, place the zucchini noodles into a colander set over a large bowl. Sprinkle lightly with salt and toss to coat. Let them sit for 20-30 minutes, tossing occasionally, until they have released some of their water. Spread the zucchini noodles over a large piece of paper towel and pat out as much excess moisture as you can. Then place them into a large bowl and toss to coat evenly with the pesto. Divide the zucchini noodles between 4 bowls and then place a chicken breast on top. Top each bowl with the veggie and tomato sauce. Garnish with Parmesan cheese and fresh basil.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 4 days. This dish actually tastes better the next day as the flavors meld!
• Tip 2: You can freeze the cooked chicken and vegetables separately for up to 3 months. Just reheat gently on the stove or in the microwave.
• Tip 3: Serve with a light salad or crusty bread to complete the meal. A glass of sparkling water or iced tea pairs nicely too.
• Tip 4: Always taste your dish at the end of cooking. If needed, adjust the seasoning with more salt or fresh herbs.
• Tip 5: While the recipe calls for pesto, you can try different sauces like marinara or a creamy garlic sauce for variation.

Previous PostCaramel Sauce

Next Post Pumpkin Chocolate Chip Muffins

Meet Lily Parker