Crockpot Italian Chicken

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  Olive oil(30g)

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

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  Chicken Breast, Boneless Skinless(907g)

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

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  1/2 teaspoon kosher salt
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  1/2 teaspoon freshly cracked black pepper
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  Canned Diced Tomatoes(397g)
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  Vinegar, Balsamic(120g)
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  Garlic(180g)
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  1 bay leaf
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  Basil, Fresh(5g)
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  Yellow Onion
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  Mozzarella Cheese

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

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  Basil, Fresh

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Season the chicken breast with salt and pepper, then place skin-side down in the skillet. Cook 6–8 minutes until golden brown, then flip and cook another 4–5 minutes until the second side is golden. Transfer the chicken to a plate.
2. 2In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and translucent. Add the fresh garlic and cook for 1 minute until fragrant.
3. 3Pour in the canned diced tomatoes and balsamic vinegar, stirring to combine. Bring to a simmer over medium heat and cook for 2–3 minutes. Tear in most of the fresh basil, reserving some for garnish, and stir to combine.
4. 4Return the chicken breast to the skillet, nestling it into the sauce. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer at the thickest part.
5. 5Remove from heat and let the chicken rest in the sauce, covered, for 5 minutes. The chicken should be tender and opaque throughout with no pink remaining.
6. 6Transfer the chicken to a cutting board and slice or shred into meal-prep portions. Divide the sliced chicken evenly into 4 airtight containers while hot, then spoon the tomato-basil sauce over each portion.
7. 7Top each container with equal amounts of part-skim mozzarella and the reserved fresh basil. Allow to cool to room temperature before sealing and refrigerating.
8. 8Refrigerate for up to 4 days. Reheat gently in a skillet over medium heat for 4–5 minutes, or microwave in a covered container for 2–3 minutes, until warmed through.