Description
Italian Crockpot Chicken Thighs are tender, juicy, and slow-cooked in a rich tomato herb sauce with garlic and onions. This easy set-it-and-forget-it dinner is perfect for busy weeknights and delivers cozy Italian comfort with minimal effort.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for about 5 minutes until golden brown. Flip and cook another 3–4 minutes. Remove and set aside.
- In the same skillet, sauté chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute.
- Add crushed tomatoes, oregano, basil, and thyme to the crockpot. Stir to combine.
- Place the seared chicken thighs on top of the tomato mixture.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked (internal temp 165°F).
- Serve whole or shred chicken into the sauce. Garnish with fresh basil or parsley before serving.
Notes
- For crispier skin, broil the cooked chicken for 2–4 minutes before serving.
- Boneless thighs can be used; reduce cook time slightly.
- Serve over pasta, rice, polenta, or mashed potatoes.
- Store leftovers in an airtight container for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on low)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg