Italian Oregano Crockpot Chicken

Love Italian food but you just don’t have the time labor over a fancy dish? Let me help! This Italian Oregano Crockpot Chicken is a cinch to make and is jam-packed with flavor. Top with my 30-minute marinara (recipe below) and some noodles (or zoodles) and you have an easy meal in no time flat!

***Macros and caloric info are also listed at the bottom of the recipe and the serving size is directly below the photo*** ALL recipes are NET CARB calculated.

If you don’t have any of my specialty seasoning blends, what are you waiting for? Purchase some below and use code BLOG for 10% off!  In the meantime feel free to just use your favorite Italian blend to season.

Italian Oregano Crockpot Chicken

Yields: 4 servings per recipe - 1 chicken breast per serving

  • 4 chicken breast (4 oz. each)
  • 1/3 c. low sodium chicken broth
  • 3 T. butter, cut into cubes
  • 2 T. lemon juice
  • 3 T. TLC Italian Seasoning
  • 2 t. dried oregano
  1. Whisk together the broth, oregano, lemon juice, and Italian seasoning.
  2. Pour in just enough to cover the bottom of the crock pot.
  3. Add chicken to the crock pot.
  4. Pour in the remainder of the liquid.
  5. Place the butter cubes on top of the chicken.
  6. Cook on low for approximately 6 hours, depending on the thickness and size of the chicken breasts.


  • Calories: 294
  • Fat: 17 grams
  • Carbs: 1 grams
  • Protein: 33 grams


30 Minute Marinara Sauce

  • 1 28 oz. can petite diced tomatoes
  • 2 T. TLC Italian Seasoning
  • 2 T. TLC Lemon House Seasoning
  • 1 t. crushed red pepper flakes (optional)
  • 2 bay leaves
  1. In a saucepan, simmer all ingredients for 30 minutes. (it can go longer if desired) Remove bay leaves.
  2. Use a blender to create a smoother consistency (optional)
  3. TIP: I often blend half, so that I have a mix of textures!

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