Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil (optional, but recommended). Add the first round of seasonings directly onto the chicken (1 teaspoon of each: Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor.
Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot. Top with a second round of seasonings, use the remaining portions. Again, don’t mix this up. I like the way the flavors develop with this layering style.
Cover and set the slow cooker to high for five hours. Not all slow cookers are created equal, so it’s important you have a personal relationship with yours… Mine tends to be really hot and cooks faster than most recipes call for. With that in mind, it’s safe to assume that you could make this recipe on low for 7 hours. Worst case is that the chicken will dry out, so if that happens I’m super sorry!
Of course this recipe was destined to partner with spaghetti squash, so don’t fight fate. Slice the squash in half lengthwise, scoop out the guts and roast for 30-40 minutes at 400 degrees cut-side down. When the timer dings, remove from oven and flip them over to cool slightly cut side up. Use a fork to harvest the strands. That’s it!