Serves 4


Note: For the best taste, purchase a block of mozzarella cheese and grate it yourself instead of purchasing a pregrated variety.

  • 2 Tbsp. extra-virgin olive oil
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 (14-ounce) can diced tomatoes
  • 1/2 cup balsamic vinegar
  • 3 cloves of garlic, minced
  • 1 bay leaf
  • 1 tsp. dried basil
  • 1 small red onion, diced
  • Shredded mozzarella cheese, for serving
  • Thinly sliced fresh basil, for serving


    Note: Because white-meat chicken can dry out easily in the slow cooker, be sure to check your slow cooker towards the early end of the cooking time frame.

    Drizzle olive oil in the bottom of a 4-quart or larger slow cooker. Place chicken on top of oil and sprinkle with salt and pepper.

    In a small bowl, stir together the tomatoes, balsamic vinegar, garlic, bay leaf, basil and onion. Pour over the chicken. Cover and cook until chicken is no longer pink and juices run clear, 5 to 6 hours on low heat, or 2 1/2 to 3 hours on high heat, depending upon your slow cooker. Transfer the chicken to a plate then, with a slotted spoon, scoop the tomato-balsamic slow-cooker sauce over the chicken. Top with mozzarella and fresh basil.

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