2-4Boneless, Skinless Chicken Breast or ThighsSee Note Section
1/2CupOlive Oil
1Garlic CloveCrushed
4Medium Sized TomatoesDiced
1/2CupFresh Parsley
1/2CupFresh Basil
1TspOregano
Grated Romano or Parmesan Cheese
Instructions
In a 5 quart slow cooker, spray it with nonstick cooking spray or use a liner for the slow cooker.
Place the chicken on the bottom.
In a small bowl, mix the olive oil, garlic, tomatoes, parsley, basil, and oregano.
Evenly pour this on top of the chicken.
Sprinkle with about a teaspoon of grated cheese.
Cover and cook on low for 6 hours. The internal temperature of the chicken should be at least 165*F to be considered done.
Remove and serve the chicken topped with the bruschetta and sprinkle with additional cheese. This is best taken out of the slow cooker with a slotted spoon to drain off the juice.
Notes
We have used both chicken breast and chicken thighs for this recipe. Chicken Thighs do not dry out as quickly as chicken breasts, so those are preferred.Typically if we do chicken breasts we use 2 large chicken breasts, if you are using chicken thighs, I would use at least 4 as they are smaller.