Slow Cooker Chicken with Tomatoes & Onion

Slow Cooker Chicken with Tomatoes & Onion

I am a wonderful meal prepper…when I have the motivation to do it. Some Sundays, I am running and raring to go, at least three days worth of breakfasts and lunches made for work in a two-hour span, neatly stacked in my fridge in coordinated containers. Other Sundays, I’m exhausted and think aloud, “I am going to rack up a lot of points on my Sweetgreen app this week.”

With this slow cooker recipe, I have no excuses not to meal prep. It’s all too easy!

Slow Cooker Chicken with Tomatoes & Onion

There isn’t much else to say, so I’ll let the photos speak for themselves. Tomatoes + Onions + boneless chicken breast = an amazing shredded chicken that gets you four meals, easily.

Get down on your knees and praise your slow cooker. Give it a nice big kiss, though preferably wait until it’s cool enough.


Slow Cooker Chicken with Tomatoes & Onion
(Yields 1 average-sized boneless chicken breast’s worth of shredded meat)


– 1 boneless & skinless chicken breast
– 1 15-ounce can chopped or diced tomato, with juices
– 1 large white or yellow onion, roughly cut
– 1/2 cup chicken broth or water
– Salt & pepper, to taste


1.) Add all ingredients to slow cooker and turn on to High. Cover and cook for 3 hours.

2.) Remove chicken from slow cooker. Shred chicken with two forks. Add shredded chicken back to slow cooker and stir into tomato and onion mixture. Cook for an additional 15 minutes before turning off slow cooker.

3.) Eat immediately! If storing for meal prep, place chicken in container(s) along with some of the tomato and onion mixture to keep the chicken moist, and allow to cool slightly before placing in fridge. Chicken should stay edible for up to five days.

Hummus-Crusted Chicken

I have this really odd habit of punishing myself by cooking food in my oven, such as I did last night, whenever New York City is placed under a Heat Advisory. Highs reaching the mid-90s this week? No matter! Relatively tiny kitchen with little air circulation that traps heat for hours on end? Who cares? I’m clearly a culinary masochist.


I had uncooked chicken breasts in my fridge, an abundance of summer squash from a farmers’ market, and leftover hummus from when I invited friends over for cocktails and snacks a few nights back. A girl’s gotta do what a girl’s gotta do. I blasted the A/C in my bedroom, opened the door to encourage said cold air to spill into the living and dining areas, and went to battle against a 450 degree oven with a Pyrex pan full of raw poultry and two oven mitts.


I won, though heart palpitations brought on by heat exhaustion almost got the best of me.


Next time, I’ll just order Thai on Seamless, like a normal person. I was feeling advantageous, or, perhaps, just stubborn enough in the quest to clear some stuff out of my fridge.


In the past, I’ve looked for other items to dress my chicken in. Garlic powder and olive oil usually win on any average night. At times, if I get a rotisserie chicken to pick apart, I’ll drizzle honey on it, straight-up. (That was a childhood favorite of mine. I’d do it whenever my parents would get an overly-dry rotisserie chicken from my hometown’s old Finast.) However, one night, many moons ago, when sautéing chicken, I saw hummus in my fridge. I plopped a spoonful onto my hot chicken breast and let it melt down. It was next level. The sauce it created was delectable. It brought forth a slightly nutty yet citric flavor profile. Initially, it never occurred to me to bake chicken with hummus coating it, but, why not? I tried it with great success!

I’ll credit Gimme Some Oven with inspiring the summer squash pairing. I usually cook my vegetables on the side when making this dish, but, while baking, the hummus slowly drips onto the vegetables; mixed with the simmering chicken juices, its own sauce is created. It is beyond fantastic, borderline hedonistic, like all good meals should be.


Hummus-Crusted Chicken
(Adapted from Gimme Some Oven’s recipe for Hummus-Crusted Chicken)
(Serves 3)


-3 chicken breasts, bone-in or boneless, patted dry
-1 cup hummus, store-bought or homemade
-1 zucchini, chopped
-1 yellow squash, chopped
-1 small yellow or white onion, diced
-1 tablespoon olive oil
-1 tablespoon garlic powder
-1 tablespoon white wine or white cooking wine
-1 teaspoon paprika or chili powder
-Salt and pepper, to taste

Before We Get Started…

– After a couple of tests runs of this recipe, I’ve concluded that bone-in breasts hold up a bit better than boneless and yield juicer meat; that being said, thicker bone-in breast may take a few extra minutes of cooking time compared to boneless. I would suggest a 40 minute baking time for bone-in breasts that can’t easily be pounded down. Be sure to check chicken for doneness, regardless, prior to eating.

– The type of hummus you choose will certainly change the flavor profiles of this dish. I’ve made it with plain hummus and garlic hummus. For these photos, I used store-bought lemon rosemary hummus, and it was wonderful! The rosemary evokes a bit of an autumnal feel to the dish overall.


1.) Preheat oven to 450 °F. Grease one large baking dish and set aside.

2.) Pat chicken breasts dry. Season with salt & pepper, to taste, and set aside.

3.) In a large bowl, combine zucchini, yellow squash, onion, olive oil, and white wine until vegetables are evenly coated.

4.) Place vegetables in baking dish. Place chicken on top of vegetables. Spread hummus evenly on top of the chicken. Sprinkle paprika or chili powder on top of hummus.

5.) Bake for 30 – 35 minutes, or until chicken is completely cooked through. Let sit for ten minutes before serving.