Slow Cooker Italian Chicken and Rutabaga


Get ready for the easiest dinner recipe ever!  Don’t worry, it’s super tasty and good for you too!  There’s just a few easy steps when it comes to making this dish, and the slow cooker does the rest for you.  It’s awesome!

It’s also just got two main ingredients, which makes it really easy on digestion.  One of those ingredients is rutabaga, one of my absolute favorite veggies – with good reason!


Every time I go grocery shopping and get rutabagas, the person checking me out always has to ask what type of vegetable it is and how I use it.  Personally, I think the rutabaga deserves so much more recognition!  With all of these obvious nutritional and health benefits, I think it should be included in everyone’s diet to some extent.  Also, if you’re ever looking for a substitute for potatoes, rutabagas are it!  They cook practically identically to potatoes, and their texture is extremely similar.  They are a bit sweeter in taste than potatoes, but I haven’t found a single recipe that they don’t taste delicious in!

Alright, let’s get to it!



  • 1.25 lbs. boneless and skinless chicken breast
  • 3 medium sized rutabaga, peeled and chopped into 1 inch-pieces
  • 2 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning blend
  • 1 tsp. garlic granules
  • sea salt and pepper to taste


1.) Place the chicken breast and prepared rutabaga in a large mixing bowl.  Drizzle with the olive oil, and sprinkle with the Italian seasoning and garlic granules.  Stir and toss to coat completely.  Transfer to the bed of a slow cooker.


2.) Cook on low for 4-6 hours until the chicken is cooked through and the rutabaga is fork tender.  Transfer to plates and season with sea salt and pepper.


Told you it was ridiculously easy!  Enjoy! 🙂



I found the idea for this chicken from the following pin.


I made two important changes to the recipe (I made a few other minor changes as well, but these were the two big ones).  One, I used fresh tomatoes instead of canned, and two, I used Apple Cider Vinegar in place of Balsamic Vinegar.  Anytime a recipe calls for vinegar of some kind, I always substitute with ACV.  Yes, sometimes this changes the taste a bit, but I’ve never been disappointed with how something has turned out, and the health benefits of ACV can’t be denied.  Some of those benefits are as follows:

  • Alleviates stomach problems
  • Prevents indigestion
  • Helps clear sinuses
  • soothes a sore throat
  • helps to lower cholesterol
  • aids in weight loss
  • boosts energy
  • relieves leg cramps
  • gets rid of bad breath
  • helps control blood sugar

I also really prefer the taste of ACV over other vinegars, so that’s another reason that I always use it!

This recipe though!  This stuff is amazing!  I put it in the slow cooker in the morning, and then hubby and I went for a run together.  By the time we got back, our whole place smelled like a delicious italian restaurant – YUM!  When it did actually come time to have dinner, this did not disappoint!  It is SO good!  I paired it with some steamed cauliflower and snow peas, and it was fantastic!



  • 1.5 lbs of boneless skinless chicken breast (each breast cut in half if very big)
  • 4 medium salad tomatoes, chopped
  • 1 pint cherry tomatoes, cut into three pieces each
  • 1 medium red onion, sliced into thin strips
  • 1 Tbsp olive oil
  • 1/2 cup Apple Cider Vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried rosemary
  • sea salt and pepper to taste


1.) Chop and slice all your veggies.  Drizzle the bottom of the slow cooker with olive oil.  Place the chicken on top of the olive oil.


2.) Layer the onions on top of the chicken


3.) Add the garlic powder, oregano, basil, rosemary, and thyme.


4.) Pour the vinegar in next, then top with the tomatoes.


5.) Cook on high for 4-6 hours.


6.) Transfer to a plate and serve.


Serve with vegetables like I did here or over pasta.  Enjoy! 🙂