Slow Cooker Italian Chicken Recipe | Freezer Friendly

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Slow Cooker Italian Chicken Recipe

 

Okay ladies, get ready for another silly-easy slow cooker recipe from me. Today I’m sharing Slow Cooker Italian Chicken.Ā When I make this slow cooker recipe even the little kids comment on how good the kitchen smells -yum!

Slow Cooker Italian Chicken Recipe

What you need:

3-4 lbs of boneless skinless chicken breasts

1 bottle of your favorite Italian Dressing (I used Ken’s Light Northern Italian in today’s vlog)

Your slow cooker – don’t forget that šŸ™‚ I use anĀ 8 qt slow cooker.

And sweetie, all you do is dump the chicken in your slow cooker. Pour in your bottle ofĀ Italian Dressing, and BAM! 4-6 hours later you have a fantastic dinner. Cook on 4 hours high or 6 hours low. This recipe is both Trim Healthy Mama Friendly + Low Carb.

Freezer Friendly

To make this Slow Cooker Italian Chicken Recipe as a freezer meal just combine your frozen chicken breastsĀ with the one bottle of dressing in a gallon size freezer bag. Label the bag, remove any extra air, and place it in your freezer. Later, place the frozen gallon bag in your refrigeratorĀ from your freezer overnight to defrost. The following day dump the contents of your Italian Chicken Meal into your slow cooker and follow the cooking times above.

Watch Today’s Vlog

Watch how I make thisĀ Slow Cooker Italian Chicken RecipeĀ in today’s vlog.

You can click here to watch all of my cooking vlogs!

INSTANT POT RECIPE UPDATE

  • Run cold water over the outside of your frozen gallon freezer bag to gently defrost the frozen food from the bag (enough to dump it out and release the food from the side of the frozen bag). Place in Instant Pot. Place lid on pressure cooker and seal the valve. Cook on manual high pressure for 25 minutes. Let pressure naturally release for 5-7 minutes, then quick release the remaining pressure if you like.
  • *Note the internal temp of your large family ItalianĀ  Chicken. If the internal temp is not reached placeĀ back in IP for 10 minutes and check again. Because of the variables with pressure cooking, itā€™s not always a perfect science and sometimes needs additional adjustments. The USDA recommendations a minimum internal temperature of 165 degrees for poultry.
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