Sicilian Chicken Thighs Crock Pot
Elevate your weeknight dinner game with Sicilian Chicken Thighs made effortlessly in the crock pot! This Mediterranean-inspired dish combines tender, bone-in chicken thighs with a robust sauce of crushed tomatoes, briny green olives, tangy capers, and aromatic herbs like oregano and basil. A quick sear locks in flavor, and the slow cooker does the rest, infusing every bite with the richness of garlic, onion, and a splash of red wine vinegar. Perfectly spiced with a hint of red pepper flakes, this savory recipe is ideal for serving over rice, pasta, or with crusty bread to soak up the luscious sauce. With just 15 minutes of prep and a hands-off cooking process, this slow cooker Sicilian Chicken Thighs recipe is a time-saving, comforting meal that brings bold Italian flavors to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 1 cup green olives, pitted and sliced
- 3 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup chicken broth
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium-high heat.
Season the chicken thighs with salt and black pepper, then sear them in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the sautéed onions and garlic to the crock pot.
Add the seared chicken thighs to the crock pot on top of the onions.
Pour the crushed tomatoes over the chicken thighs.
Add the sliced green olives, capers, oregano, basil, crushed red pepper flakes, chicken broth, red wine vinegar, and a pinch more salt and pepper.
Gently stir to combine, ensuring the chicken thighs are mostly submerged in the sauce.
Cover the crock pot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and easily pulls away from the bone.
Taste and adjust the seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired. Pair with rice, pasta, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 7706 mg | 335% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 32.2 g | ||
| Protein | 246.4 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4382 mg | 93% | |
*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.
