Mini Crock Pot Italian Chicken for One
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Two chicken pieces cooked low and slow in a 1½-quart slow cooker with marinara and Italian herbs.
Ingredients
- 2 boneless skinless chicken thighs or breasts 4 ounces each
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1 cup marinara or tomato sauce
- ¼ teaspoon dried basil
- ⅛ teaspoon dried oregano
- ⅛ teaspoon garlic powder
Equipment
- crock
- measuring cups
Directions
- Lightly oil the insert of a 1½-quart slow cooker. Add the chicken. It must be thawed, not frozen.
- Stir the oil and balsamic vinegar together and pour it over the chicken.
- Add the salt, pepper, tomato sauce, basil, oregano, and garlic powder, in that order.
- Cover and cook on LOW for 7 hours or on HIGH for 4 hours, until the chicken reaches 165°F.
Nutrition
Serving: 521g | Calories: 755kcal | Carbohydrates: 22g | Protein: 74g | Fat: 39g | Saturated Fat: 6.6g | Trans Fat: 0g | Cholesterol: 198mg | Sodium: 1560mg | Potassium: 1414mg | Fiber: 4.7g | Sugar: 15g | Vitamin A: 1595IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken thighs or breasts (the first choice counted), marinara or tomato sauce (the first choice counted). Brands and portions vary, so use it only as an approximation.