My mission to have a Fall full of comfort food is in full swing! I’ve been spending more time planning out or meals for the week, and I always love to try new crockpot meals when the temperatures drop. This easy crockpot dinner is dairy-free and fills the house with the most comforting Italian seasoning smells!
This chicken can be served by itself or, my preferred way, over a pound of pasta for a really hearty Sunday dinner that makes the best leftovers. I used Gooseneck Vineyards Cabernet Sauvignon in this dish, and it was the perfect dry red to cook with and enjoy a glass of while we had dinner!
Dairy-Free Crockpot Italian Chicken
Ingredients
- 3 tbsp olive oil
- 3 lb boneless chicken breasts, thin sliced
- 1/2 tsp pepper
- 1 yellow onion, diced
- 1 red pepper, seeded and diced
- 2 cloves minced garlic
- 1/4 cup flour
- 1/2 cup dry red wine Gooseneck Vineyards cab sauv is my favorite!
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 14.5 oz diced tomatoes
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 lb your favorite pasta
Instructions
- Add diced onion and pepper to the bottom of the crockpot
- Add chicken breasts on top of peppers and onions
- Top with the rest of the ingredients
- Cook on low for 7-9 hours
- Serve over pasta
Happy cooking, and wine drinking!
xo,
Stephanie
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