This Italian herb and tomato boneless chicken thigh recipe is a slow-cooked delight, packed with rich tomato sauce, aromatic herbs, and tender chicken. The slow cooker does all the work, infusing the dish with deep flavors. Serve over pasta, rice, or crusty bread for a comforting, satisfying meal.
Recipe Tips and Tricks
- Sear the chicken first: For extra depth of flavor, brown the chicken thighs in a skillet before placing them in the crock pot.
- Use fire-roasted tomatoes: These add a smoky richness that enhances the dish.
- Don’t skimp on the herbs: Fresh basil, oregano, and thyme bring out authentic Italian flavors.
- Add wine for extra flavor: A splash of red wine deepens the sauce’s richness.
- Balance the acidity: If the tomato sauce tastes too tangy, add a pinch of sugar or a splash of cream.
- Make it cheesy: Stir in grated Parmesan or top with fresh mozzarella before serving.
- Check the salt levels: Canned tomatoes and broth can be salty, so adjust seasoning at the end of cooking.
Why You’ll Love This Recipe
This slow-cooked Italian herb and tomato chicken is the perfect combination of convenience and flavor. With minimal prep, the crock pot transforms simple ingredients into a rich, hearty dish bursting with the warmth of Italian spices. The chicken becomes fall-apart tender, soaking up the garlicky tomato sauce infused with oregano, basil, and thyme.
It’s a versatile recipe—serve it over pasta for a classic Italian meal, spoon it onto toasted ciabatta for a rustic sandwich, or pair it with roasted vegetables for a low-carb option. The slow cooker does all the work, making it ideal for busy weeknights or meal prepping. Plus, the leftovers taste even better the next day!
Italian Herb and Tomato Boneless Chicken Thighs Crock Pot Recipe
Slow-cooked Italian chicken thighs in a rich, herby tomato sauce—perfect over pasta, rice, or crusty bread for an easy, hearty meal.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 (28 oz) can crushed tomatoes (fire-roasted preferred)
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- ½ cup low-sodium chicken broth
- ¼ cup red wine (optional)
- ½ cup Parmesan cheese, grated (optional)
- Fresh basil, for garnish
Instructions
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onions and cook until soft, about 3 minutes. Stir in garlic and cook for another minute.
- Brown the chicken (optional): If desired, sear the chicken thighs for 2 minutes per side to lock in flavor.
- Prepare the sauce: In a bowl, whisk together crushed tomatoes, tomato paste, basil, oregano, thyme, red pepper flakes, and chicken broth. Add a splash of red wine if using.
- Assemble in the crock pot: Place the chicken thighs in the slow cooker. Pour the tomato sauce mixture over the chicken, ensuring it’s fully coated.
- Slow cook: Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender and fully cooked.
- Check consistency: If the sauce is too thin, remove the lid and cook on high for the last 30 minutes.
- Serve and garnish: Sprinkle grated Parmesan cheese and fresh basil over the chicken before serving. Enjoy with pasta, rice, or crusty bread!
Notes
- If using bone-in chicken thighs, increase the cooking time by about 30 minutes.
- For a thicker sauce, let the sauce reduce by cooking uncovered for the last 30 minutes.
- Great served over spaghetti, polenta, or gnocchi for an authentic Italian experience.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 337Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 192mgSodium 854mgCarbohydrates 7gFiber 1gSugar 2gProtein 40g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Boneless, skinless chicken thighs: Stay moist and tender in the slow cooker. Chicken breasts can be used but may not be as juicy.
- Crushed tomatoes: Fire-roasted or San Marzano tomatoes offer the best depth of flavor.
- Tomato paste: Thickens the sauce and adds concentrated tomato richness.
- Garlic: Fresh minced garlic provides the best aromatic kick.
- Onion: Yellow or white onions add sweetness to balance the tomatoes’ acidity.
- Italian seasoning: A mix of basil, oregano, thyme, and rosemary ensures bold flavors.
- Red pepper flakes: Add a touch of heat (optional).
- Chicken broth: Enhances the sauce’s depth—use low sodium if preferred.
- Olive oil: Helps sauté the onions and garlic for extra richness.
- Parmesan cheese: Optional but adds a savory, umami kick when sprinkled on top.
Variations and Substitutions
- Use chicken breasts: They work well but may need a shorter cooking time to prevent dryness.
- Make it creamy: Stir in heavy cream or mascarpone cheese in the last 30 minutes.
- Add olives or capers: For a briny, Mediterranean twist.
- Use fresh herbs: Swap dried herbs for fresh basil and oregano for a more vibrant flavor.
- Go low-carb: Serve over zucchini noodles or cauliflower rice instead of pasta.
- Add mushrooms: Sautéed mushrooms add earthiness and depth.
- Enhance with balsamic vinegar: A splash of balsamic gives the sauce a rich, tangy finish.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
- Meal Prep: This dish reheats beautifully, making it perfect for batch cooking.
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