Saucy Italian Style Chicken Thighs Crock Pot
Indulge in the rich, comforting flavors of Saucy Italian Style Chicken Thighs made effortlessly in your Crock Pot. Bone-in, skinless chicken thighs are seared to golden perfection and then slow-cooked in a robust tomato-based sauce infused with garlic, onion, balsamic vinegar, and classic Italian herbs like oregano and basil. With a touch of sugar balancing the acidity and a hint of red pepper flakes for subtle heat, this dish is perfect for a cozy family dinner or casual entertaining. The long, slow cooking process ensures the chicken is irresistibly tender and infused with bold flavors. Serve over pasta, rice, or creamy mashed potatoes, and finish with a sprinkle of fresh parsley for an elegant touch. This easy-to-make Italian chicken recipe is perfect for busy weeknights when you want maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with half the salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until golden brown. This step adds flavor but can be skipped if you're short on time.
Place the seared chicken thighs into the Crock Pot in an even layer.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
Transfer the cooked onion and garlic to the Crock Pot, spreading evenly over the chicken.
In a medium bowl, combine the diced tomatoes, tomato paste, chicken broth, balsamic vinegar, oregano, basil, crushed red pepper flakes, sugar, and the remaining salt and pepper. Mix well.
Pour the tomato mixture over the chicken and onions in the Crock Pot, ensuring the chicken is fully covered in sauce.
Cover the Crock Pot with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.
Optional: Before serving, remove any excess fat from the surface of the sauce using a spoon.
Serve the chicken thighs with the sauce over pasta, rice, or mashed potatoes. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.7 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3591 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.
