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1.67 from 3 votes

Slow Cooker Tuscan Chicken

This easy-to-create comfort food chicken dish is slow cooked with fire-roasted tomatoes, zucchini, and beans. Definitely great on it's own since it comes out like a hearty chicken vegetable soup but also great over rice or noodles.
Author: Lisa Kerhin


  • 1.5 lbs boneless skinless chicken breasts (about 3 -4 breasts)
  • 1/2 yellow onion sliced
  • 1/2 each green and red bell peppers
  • 1 medium zucchini diced (about 1 1/2 cups when diced)
  • 2 cloves garlic minced
  • 1 15 oz can cannellini beans (drained and rinsed)
  • 2 cans 15 oz each Hunt's Diced Fire-Roasted Tomatoes (do not drain)
  • 11/2 tsp Italian seasoning
  • salt and pepper to taste
  • Fresh basil for topping (chopped)


  • Spray crockpot with non-stick spray (helps with clean-up).
  • Place chicken breasts on bottom of crockpot, in a single layer and season with salt and pepper.
  • Layer the onion, bell peppers, and zucchini on top of chicken.
  • Sprinkle the minced garlic over the vegetables.
  • Layer the cannellini beans over the garlic.
  • Top with the two cans of fire-roasted tomatoes and Italian seasoning. Add additional pepper, if desired. I don't add extra salt.
  • Cover and cook on low for 4-6 hours until the chicken is cooked through. Shred the chicken when it's done, if desired and give it all a good stir. Serve with fresh basil on top, if desired. You can leave the chicken breasts whole, if desired and serve that way.
  • Serve over rice or as is.