Description
Slow-Cooker Italian Chicken is a flavorful and comforting dish featuring tender, shredded chicken cooked in a rich tomato sauce infused with Italian herbs, garlic, and fresh basil. Perfect for an easy weeknight meal, this recipe uses a slow cooker to develop deep flavors with minimal effort and can be served over pasta, rice, or with crusty bread.
Ingredients
Scale
Chicken
- 4-6 bone-in, skinless chicken thighs or breasts
- 1 tablespoon olive oil (optional, for searing)
Vegetables & Seasonings
- 4 cloves garlic, minced
- 1 medium red onion, sliced
- 1 bell pepper, diced (optional)
Tomato Sauce
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
Finishing Touches
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese (optional, for topping)
Instructions
- Optional Searing: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side until they develop a golden brown crust. This helps to enhance the flavor but can be skipped if short on time.
- Prepare Slow Cooker: Place the chicken pieces in the slow cooker. Add minced garlic, sliced red onion, diced bell pepper (if using), Italian seasoning, crushed tomatoes, and tomato paste on top of the chicken. Season everything with salt and freshly ground black pepper.
- Slow Cook: Cover the slow cooker with the lid. Cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked and tender enough to shred easily with a fork.
- Shred Chicken: Remove the chicken pieces from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir well to mix with the tomato sauce.
- Add Basil and Serve: Stir freshly chopped basil into the chicken and sauce mixture. Adjust seasoning with salt and pepper to taste. Serve hot over pasta, rice, or with crusty bread, and optionally top with grated Parmesan cheese for extra richness.
Notes
- Searing the chicken is optional but recommended for enhanced flavor and color.
- Bone-in chicken adds more flavor but can be substituted with boneless if preferred.
- The recipe is versatile; bell pepper can be omitted or substituted with other vegetables such as mushrooms or zucchini.
- Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
