This crockpot chicken bruschetta turns your favorite Italian appetizer into a whole dinner meal! With just 10 simple ingredients and very minimal prep work, you can have this chicken bruschetta recipe ready to serve with a delicious side of pasta in just under 4 hours.
I don’t know about you but I’ve always made fresh bruschetta at home and served it on top of a freshly sliced baguette.
When I found out you can essentially make bruschetta but on top of a chicken breast, my first reaction was, “That’s a thing?” Immediately right after, I was like “Sign. Me. Up!”
How have I been missing out on this chicken dish for so long? This chicken bruschetta recipe is incredibly moist has a bunch of robust flavors coming from the diced tomatoes and basil. There’s even this creamy, melty texture from the mozzarella cheese that just makes you go YUM!
I even added a secret ingredient in this dish: stuffing mix.
I know! It sounds a little weird but, trust me, it really ties the entire chicken dish together.
Video: How to Make Chicken Bruschetta
Ready for your mouth to start watering? Check out this video showing how to make chicken bruschetta.
Frequently Asked Questions About Chicken Bruschetta
Before I share my crockpot chicken bruschetta recipe, here are a few questions I have gotten from our readers that I wanted to share:
Can I Use Chicken Thighs Instead Of Chicken Breast?
Yes, you can! It’s a very easy swap and you don’t really have to make any adjusts to the recipe. Just make sure to keep an eye on the time!
How Will I Know If The Chicken Is Ready?
You can always periodically check on the chicken to make sure it’s not overcooked or raw in the middle. To do this, I typically use my meat thermometer.
Can I Use Fresh Mozzarella Instead of Shredded Cheese?
You can… But, I wouldn’t recommend it. When you use pieces of fresh whole mozzarella in this chicken dish, it can become very stringy, hard to serve, and it just won’t really melt very well.
Delicious Crockpot Chicken Bruschetta
Now for my favorite part of the day- prepping the recipe!
Here are the ingredients you will need to make this chicken bruschetta recipe:
- Chicken breasts (boneless, skinless)
- Chicken broth
- Sea salt
- Cracked pepper
- Garlic powder
- Basil (dried)
- Shredded mozzarella cheese (or Italian cheese blend)
- No salt added diced tomatoes (do not drain)
- Stuffing mix for chicken
How To Make Chicken Brushetta
Before you start adding any ingredients to the slow cooker, make sure to clean up the chicken breasts and remove any fat.
Into your crockpot, add the chicken broth and chicken breasts. Sprinkle in the salt, pepper, garlic powder, and basil over the top of the chicken breasts.
Cook on HIGH for 3 ½ hours.
Once the chicken is done, shred the chicken breasts using two forks or you can use these meat shredder claws (AMAZON LINK) that I also used to shred pulled pork!
Add the shredded chicken back into the crockpot.
In a medium-sized bowl, add the stuffing mix, water, and a can of diced tomatoes (including the juice). Mix everything all together until the stuffing mix is wet.
Sprinkle the cheese evenly over the top of shredded chicken and follow that with a layer of the stuffing mixture.
Cook on HIGH for an additional 30 minutes.
If you want to make the stuffing mixture a bit crispy, scoop out the chicken and place everything in a baking dish and stick it under a broiler for about 5-6 minutes.
- Use ‘no sodium’ tomatoes. For this recipe, I used a can of ‘no-sodium’ diced tomatoes because of how much sodium there was in the stuffing mix and I didn’t want it to be overly salty. The tomatoes of their own inherent level of naturally occurring sodium.
- Make the whole dish ‘low-sodium’. If you want to make this dish low sodium, you can substitute the low sodium chicken broth and bread stuffing mixture for other similar products that have no sodium added to it. You can purchase a “no flavor bread stuffing mixture” at most stores or you can make your own!
What To Serve With Chicken Bruschetta
My favorite way to serve up this chicken dish is with a nice bowl of spaghetti tossed with a little bit of olive oil, salt, and pepper.
If you’ve never tried chicken bruschetta with pasta, you are really missing out. It’s absolutely delicious!
As a low carb option, you can replace the spaghetti with some low carb zucchini noodles and it’s just as yummy.
If you are looking for another side dish to serve with this chicken recipe, here are a couple of my other favorite go-to’s:
- Arugula salad
- White or brown rice
- A slice of focaccia bread
More Crockpot Recipes
If you loved this Crockpot Chicken Bruschetta recipe, check out some of our best recipes from The Slow Cooking Club:
- 1 ½ - 2 pounds chicken breasts (boneless, skinless)
- 1 cup chicken broth
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
- ½ teaspoon garlic powder
- 1 teaspoon basil, dried
- 1 ½ cups shredded mozzarella cheese or shredded 4 cheese pizza blend cheese
- 1 – 14.5oz can diced tomatoes, no salt added (do not drain)
- ½ cup water
- 1 – 6oz package of stuffing mix for chicken
- To your slow cooker, add chicken broth and chicken breasts. Spread salt, pepper, garlic powder, and basil over the chicken breasts. Cook on high for 3 ½ hours.
- Once the chicken is done, shred the breasts with forks.
- In a medium-sized bowl, add stuffing mix, water, and can of diced tomatoes (including the juice). Mix until the stuffing mix is wet.
- Spread cheese evenly over shredded chicken, and follow that with a layer of the stuffing mixture.
- Cook on high for an additional 30 minutes.
- If you want to make the stuffing mixture a bit crispy, place under a broiler for 5-6 minutes.
- I use no-sodium diced tomatoes because of the levels of sodium of the stuffing mix is plenty and the tomatoes of their own inherent the level of naturally occurring sodium.
- If you want to make this dish low sodium, you can substitute low sodium chicken broth, and substitute a bread stuffing mixture that has no sodium added to it. You can purchase a “no flavor bread stuffing mixture” at most stores, or you can make your own.
- I would advise not using pieces of fresh whole mozzarella because it will become very stingy, hard to serve, and it won’t really melt very well.