Crock Pot San Marco
Transform your weeknight dinners with Crock Pot San Marco, a comforting and flavorful slow-cooker recipe that combines tender, seared chicken thighs with a rich, creamy tomato-basil sauce. This hearty dish is infused with Italian-inspired flavors, thanks to a delicious blend of garlic, diced tomatoes, Parmesan cheese, and fragrant dried Italian seasoning. The addition of heavy cream and fresh basil takes the sauce to the next level, making it irresistibly smooth and aromatic. Perfect for effortless meal prep, this recipe takes just 15 minutes of prep time and lets your crock pot do the rest. Serve it over your favorite pasta or with crusty toasted bread to soak up every last drop of the savory sauce. Ideal for family dinners or cozy gatherings, Crock Pot San Marco is your go-to recipe for comfort food made easy.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 14 ounces Diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 tablespoon Dried Italian seasoning
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup Heavy cream
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Grated Parmesan cheese
- 4 cups Cooked pasta or toasted bread (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until lightly browned. Remove from skillet and set aside.
In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Transfer the sautéed onions and garlic into the slow cooker. Add the diced tomatoes (with their juice), tomato paste, chicken broth, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Place the seared chicken thighs into the slow cooker, ensuring they are submerged in the sauce. Cover with the lid.
Cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fork-tender.
About 30 minutes before serving, stir in the heavy cream, fresh basil, and grated Parmesan cheese. Allow the sauce to heat through and thicken slightly.
Serve warm over cooked pasta or alongside toasted bread, garnished with additional basil and Parmesan, if desired.
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 340.0 g | 124% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 29.2 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 798 mg | 61% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3584 mg | 76% | |
*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.
