Description
Tender and savory chicken thighs slow-cooked with Italian herbs and a rich tomato sauce, perfect for easy, hands-off dinners.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
- 2 tablespoons olive oil (30 ml)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 large yellow onion, diced (about 200 g)
- 2 tablespoons tomato paste (30 g)
- 1 can crushed tomatoes (14 oz / 400 g)
- 1 cup chicken broth (240 ml), low-sodium
- 2 teaspoons dried Italian seasoning (basil, oregano, thyme, rosemary blend)
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (a handful, for garnish)
- Optional add-ins: 8 oz sliced mushrooms (225 g), 1-2 sliced bell peppers
Instructions
- Pat the chicken thighs dry with paper towels. Mince the garlic and dice the onion. Slice mushrooms and bell peppers if using.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs skin-side down for 3-4 minutes per side until golden and crispy. Do in batches if needed.
- Reduce heat to medium. Add diced onions and cook until softened and translucent, about 2 minutes. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and chicken broth. Sprinkle in Italian seasoning, salt, and pepper. Simmer gently for 3-4 minutes until slightly thickened.
- Transfer browned chicken thighs to the crockpot. Pour the tomato sauce mixture over the chicken. Add mushrooms or bell peppers if using. Cover with lid.
- Cook on low for 6 hours until chicken is tender and flavors meld.
- Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley over the top. Serve over mashed potatoes, polenta, or pasta.
Notes
[‘Browning the chicken before slow cooking adds significant flavor and texture; do not skip if possible.’, ‘Do not lift the crockpot lid during cooking to maintain heat and timing.’, ‘Use bone-in thighs for best flavor and juiciness; boneless thighs cook faster but can dry out.’, ‘For crispy skin, broil chicken thighs for 2-3 minutes after slow cooking.’, ‘Leftovers reheat well and taste better the next day; store in airtight containers in the fridge up to 4 days.’, ‘Not recommended for freezing due to sauce separation.’]
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: Italian chicken, crockpot chicken thighs, slow cooker chicken, easy dinner, Italian herbs, tender chicken, savory chicken