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Slow-Cooked Italian Chicken with Vegetables


  • 1 1/2 lbs. boneless skinless chicken breasts
  • 4 cups diced red potatoes
  • 2 cups fresh green beans (larger beans trimmed and cut in half)
  • 2 -3 cloves garlic minced
  • 1 medium onion roughly chopped
  • 8 oz. Italian salad dressing I use Olive Garden's Light salad dressing
  • ground pepper to taste


  • Spray crockpot with non-stick spray.
  • Place chicken breasts in the middle in a single layer in the crockpot.
  • Place diced red potatoes on one side of the chicken and the green beans on the other side.
  • Top with minced garlic and chopped onion.
  • Pour the Italian salad dressing over top of all the chicken and vegetables.
  • Add pepper, to taste.
  • Cook on low for 4 - 6 hours till chicken is cooked through and potatoes are tender.
  • If desired, you can shred the chicken. I like to leave it whole but it is very tender and most likely will fall apart while taking out of crockpot.