Slow Cooker Chicken Fra Diavolo Recipe

This Slow Cooker Chicken Fra Diavolo recipe is a super tasty, spicy marinara sauce with fall-apart tender chicken, cooked all day in a slow cooker, make this an easy meal to get dinner on the table quickly weeknights or any night. Serve with a side of pasta and a simple green salad. This is sure to be a hit with everyone in the family.

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Slow Cooker Chicken Fra Diavolo

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 people
Calories: 420kcal
Author: Kelly DiMascio
Cost: $12
Slow Cooker Chicken Fra Diavolo is a simple, set and forget meal that's perfect for any night of the week. The tomato sauce is delicious and slightly spicy. It pairs perfectly with a side of pasta and a simple green salad. This is sure to become a family favorite.
My family loves for me to make extra chicken so we can have skinny chicken parmesan hoagies the next day. I make a garlic hoagie roll, by lightly buttering the inside of the bread and sprinkling with a little granulated garlic and oregano, then toast. I heat the chicken on a parchment paper lined sheet pan and top it with thinly sliced sharp provolone cheese. Heaven!
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  • 1/4 C olive oil
  • 4 cloves garlic - finely minced
  • 1 T crushed red pepper flakes or more to taste
  • 1 T dried basil
  • 1 t dried oregano
  • 6 oz tomato paste - 1 can
  • 1/4 C red wine
  • 28 oz pureed San Marzano tomatoes - 1 28-oz can
  • 6 chicken breasts - boneless and skinless
  • kosher salt
  • freshly ground black pepper
  • 1/4 C chopped fresh basil


  • Heat the olive oil in a dutch oven over medium heat.
  • Add the wine, garlic, red pepper flakes, basil, and oregano and cook until the garlic is a cooked, about 2 minutes.
  • Stir in the tomato paste and cook for an additional 5 minutes.
  • Add the tomatoes and season with salt and black pepper, to taste.
  • Remove from heat and transfer to slow cooker.
  • Pat chicken breasts to remove excess moisture, then season with salt and pepper.
  • Add chicken and cook on high for 6-7 hours on high or 8-9 hours on low.
  • Sprinkle with torn fresh basil leaves.
  • Serve immediately.
  • * If you like your sauce thicker, remove chicken and keep warm. Then transfer sauce to a saucepan and cook for 7-10 minutes until sauce reduces and is thickened. Top chicken with sauce and serve immediately.


Serve with crusty Italian bread or garlic bread, a simple salad and a glass of Chianti.  Sit back and enjoy!
This reheats well just make sure to go low and slow, so the chicken doesn't get tough.


Calories: 420kcal | Carbohydrates: 17g | Protein: 52g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 684mg | Potassium: 1567mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1235IU | Vitamin C: 21.9mg | Calcium: 87mg | Iron: 4.2mg
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