Crock Pot Chicken Rustica
Transform your weeknight dinners with the rich, rustic flavors of Crock Pot Chicken Rustica—a hearty, slow-cooked masterpiece that combines tender chicken thighs with a vibrant medley of vegetables and Italian-inspired seasonings. Featuring a fragrant tomato-based sauce infused with garlic, dried herbs, and a touch of red pepper flakes, this easy crock pot recipe is both comforting and wholesome. Sliced zucchini, red bell pepper, and spinach add texture and nutrition, while a finishing touch of parmesan and fresh basil elevates every bite. Perfect served over pasta, rice, or with crusty bread, this dish is a delightful fusion of simplicity and bold flavors, making it ideal for family meals or casual entertaining. Enjoy the convenience of a slow cooker while savoring the comforting taste of homemade Italian-inspired cuisine!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 large red bell pepper, sliced
- 2 medium zucchini, sliced into half-moons
- 3 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.5 cup parmesan cheese, freshly grated (optional)
- 0.25 cup fresh basil leaves, chopped (optional)
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step adds flavor but is optional if you're short on time.
Transfer the seared chicken thighs to the crock pot.
In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Add the cooked onion and garlic to the crock pot.
Pour the crushed tomatoes and chicken broth into the crock pot. Stir to combine.
Add the sliced red bell pepper, zucchini, dried oregano, dried basil, salt, black pepper, and red pepper flakes to the crock pot. Stir again to distribute the seasoning evenly.
Cover the crock pot with a lid and set it to cook on low for 6-8 hours or on high for 4 hours.
During the last 30 minutes of cooking, add the baby spinach to the crock pot and gently stir it in. Let it wilt into the sauce.
Check for seasoning and adjust salt and pepper if needed.
Serve the chicken rustica over pasta, rice, or alongside crusty bread. Optionally, garnish with freshly grated parmesan cheese and chopped fresh basil.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 9.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 991 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
