Light Italian Chicken


The only way this dish could be any easier would be if someone else put it together for you and then fed it to you. It’s a light dish, great for a summer evening when you don’t want to heat up the kitchen. The good ole Crock-Pot comes into service once again. In the lower photo I have my 2-quart along with the few ingredients, but you’ll actually need to use a 6-quart.

What you’ll need:

1 package of boneless, skinless chicken breast

2 cans of Italian type diced tomatoes. If you can’t find these tomatoes, using regular diced will work perfect, add 1 tablespoon of basil and 1 teaspoon of oregano.

1 large white onion, julienned

2 green bell peppers, also julienned

2 tablespoons of crushed garlic

Package of Angel Hair pasta, prepare following package directions


In your Crock-Pot, put in the chicken, next the onion and bell pepper, and the garlic. Pour the two cans of tomatoes over it all. I normally add a bit more basil. Salt and pepper. Cover and cook on high for 4 hours, low for 8 hours. Once the chicken is “fall apart tender”, you are ready for dinner. I pour the goodness over the prepared pasta and serve. Sprinkle with grated Parmesan cheese. This will taste even better the next day. If you’re a left over snob, you are so missing out.


This is a great dish to add zucchini to, experiment.