Crockpot Italian Chicken

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp 1/2 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly cracked black pepper
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  14 oz Canned Diced Tomatoes
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  0.5 cup Vinegar, Balsamic
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  3 Garlic(9g)
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  1 1 bay leaf
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  1 tsp Basil, Fresh
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  1 Yellow Onion(110g)
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  Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering. Season the chicken breasts with ½ teaspoon kosher salt and ½ teaspoon black pepper. Sear the chicken 3–4 minutes per side until golden brown on both sides. Transfer to the slow cooker.
2. 2Add the diced red onion to the same skillet and cook over medium heat for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook 30 seconds until fragrant. Pour in the balsamic vinegar and stir to combine, scraping up any browned bits from the bottom of the pan. Cook 1–2 minutes until slightly reduced.
3. 3Pour the onion-balsamic mixture over the chicken in the slow cooker. Add the diced tomatoes with their juices, dried basil, and bay leaf. Stir gently to distribute the sauce around the chicken.
4. 4Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches an internal temperature of 165°F at the thickest part and is fully cooked through.
5. 5Remove and discard the bay leaf. Transfer the chicken to a cutting board and shred or slice into portions.
6. 6Divide the chicken evenly into 4 airtight meal-prep containers and spoon the sauce from the slow cooker over each portion. Top each with shredded mozzarella cheese and thinly sliced fresh basil. Cool to room temperature before sealing and refrigerating.