This easy Italian chicken is made in your slow cooker and served over zucchini noodles for a light and healthy, gluten-free dinner!
There’s something so satisfying about a meal that almost cooks itself, and that’s exactly what you get with this slow-cooker Italian chicken with zucchini noodles. This comforting dish has roots in classic Italian flavors—think savory tomato, garlic, and herbs—but it’s modernized with the addition of fresh zucchini noodles, keeping it light and low-carb. Slow cooking is a lifesaver when it comes to creating effortless meals, and in this recipe, it works wonders on tender chicken breasts, infusing them with flavor while you get on with your busy day.
If you’re wondering where zucchini noodles fit in, they’re a great alternative to pasta, and they bring a fresh, crisp twist that’s perfect for soaking up all those delicious, slow-simmered juices. The combination of the juicy, herb-infused chicken with the fresh bite of zucchini is what makes this dish shine. It’s cozy comfort food with a healthy twist—Italian flavors meet low-carb goodness.
Is This Slow-Cooker Italian Chicken With Zucchini Noodles Healthy?
This recipe is a fantastic choice if you’re looking for a healthy, balanced meal. By using zucchini noodles instead of traditional pasta, you’re cutting down on carbs while still getting that “twirlable” texture. This dish is high in protein thanks to the lean chicken breast and packed with vitamins and minerals from all the fresh veggies. This recipe fits into a low-carb or keto diet due to the zucchini noodles and minimal sugars. It’s also naturally gluten-free.
The Magic of Slow Cooking
One of the best things about this recipe is how the slow cooker truly brings out the flavors. Slow cooking allows the chicken to become incredibly tender, while the herbs and tomatoes meld together to create a rich, savory sauce. It’s the kind of hands-off cooking that results in maximum flavor with minimal effort. Using jarred pesto means you can really make this a “set it and forget it” meal. You don’t need to fuss over making a separate sauce—just add everything to the slow cooker and let it work its magic. This makes it perfect for a busy weeknight when you just need something easy, healthy, and delicious waiting for you at the end of a long day.
How to make ahead and store
You can definitely make this recipe ahead of time. It keeps well in the fridge for up to 3 days, making it ideal for meal prep. Simply store the zucchini noodles separately to keep them from getting soggy.
The chicken part of this dish freezes beautifully for up to 2 months. Just let it cool, transfer it to an airtight container, and freeze. I recommend making the zucchini noodles fresh when you plan to eat. They tend to lose their texture after freezing.
Serving Suggestions
Round out this satisfying dish with a Raw Summer Roll Salad With Almond Butter Vinaigrette, a simple Greek Chickpea Salad, or a green salad dressed with a bright Homemade Strawberry Vinaigrette that complements the richness of the chicken and pesto. If you’re feeling indulgent, serve with a delicious slice of Easy Sweet Vegan Cornbread With Applesauce or this Easy Corn Casserole.
Recipe
Ingredients
For the Chicken:
- 1/2 cup reduced-sodium chicken broth
- 4 teaspoons tomato paste
- 1 teaspoon Italian seasoning
- 1 pound chicken breast
- Salt and pepper
- 2 large tomatoes roughly chopped, about 3 cups
- 2 cups broccoli cut into bite-sized pieces
- 1 1/2 cups asparagus about 1 large bunch
- 1 cup snap peas halved
For the Zucchini Noodles:
- 4 large zucchini spiralized using the 3mm-blade
- Salt
- 1/2 cup pesto use your favorite
- Parmesan cheese for garnish
- Fresh basil for garnish, chopped
Instructions
- In the bottom of your slow cooker (mine is 7 quarts) whisk together the chicken broth, tomato paste, and Italian seasoning.
- Season the chicken breasts with salt and pepper and lay them in a single layer in the slow cooker. Add the chopped tomatoes, spreading them in an even layer on top of the chicken.
- Cover and cook on low heat until the chicken is tender and no longer pink inside. This takes about 5-6 hours.
- Remove the chicken from the slow cooker and place on a plate. Using a potato masher, mash up the tomatoes inside the slow cooker until they are broken down and form a sauce. Add all the remaining vegetables except the zucchini, and stir to coat in the tomato sauce. Add the chicken breast on top of the veggie mixture and cover. Cook until the veggies are tender, about another 45 minutes to 1 hour.
- When the chicken is almost done cooking, place the zucchini noodles into a colander set over a large bowl. Sprinkle lightly with salt and toss to coat. Let them sit for 20-30 minutes, tossing occasionally, until they have released some of their water.
- Spread the zucchini noodles over a large piece of paper towel and pat out as much excess moisture as you can. Then place them into a large bowl and toss to coat evenly with the pesto.
- Divide the zucchini noodles between 4 bowls and then place a chicken breast on top. Top each bowl with the veggie and tomato sauce.
- Garnish with Parmesan cheese and fresh basil.
Do you cook the zucchini noodles at all before adding the crockpot chicken mixture over them?
Nope, you just toss the zucchini noodles with pesto raw. The heat from the chicken and veggies will soften them.