6-8 boneless chicken breasts

2 tbsp extra virgin olive oil

2 garlic cloves, mashed

1 1/2 cups chicken broth (1/2 cup if not using crockpot meat rack)

1 tbsp Italian seasoning

Sea salt and pepper to taste

1 (15oz) carton diced tomatoes, drained

1 1/2 cups freshly shredded parmesan cheese


Place chicken breasts on the cooking rack and pour the chicken broth in the bottom of the slow cooker (it should come to just the top of the rack). Add garlic to the chicken broth. Drizzle chicken with olive oil and season with Italian seasoning, sea salt and pepper. Pour drained, diced tomatoes on top and then sprinkle with parmesan cheese. Cook on low for 4-5 hours. Serve over spiralized zucchini if desired. Pour the liquid through a strainer and refrigerate or freeze until ready to use in another recipe.


Yields: 6 servings | Calories: 325 | Total Fat: 17 g | Sodium: 325 mg | Carbohydrates: 4 g | Sugars: 2 g | Protein: 38 g