Description
This Slow-Cooker Italian Chicken recipe is an easy and flavorful dish featuring tender, shredded chicken cooked with garlic, tomatoes, Italian seasoning, and fresh basil. Perfect for busy weeknights, this meal can be served over pasta, rice, or with crusty bread and topped with Parmesan cheese for an added touch of richness.
Ingredients
Scale
Chicken and Seasoning
- 4-6 bone-in, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 tablespoon Italian seasoning
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 medium red onion, sliced
- 1 bell pepper, diced (optional)
Tomato Base
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
Additional Ingredients
- 1 tablespoon olive oil (optional, for searing)
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese, for topping (optional)
Instructions
- Optional Searing: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until browned. This step adds flavor but can be skipped if you’re short on time.
- Prepare the Slow Cooker: Place the chicken pieces into the slow cooker. Add minced garlic, sliced red onion, diced bell pepper (if using), Italian seasoning, crushed tomatoes, and tomato paste on top. Season with salt and pepper to taste.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the sauce.
- Finish and Serve: Stir in fresh chopped basil and adjust seasoning with salt and pepper as needed. Serve the Italian chicken over pasta, rice, or with crusty bread. Top with grated Parmesan cheese if desired.
Notes
- Searing the chicken is optional but enhances the depth of flavor.
- Bone-in chicken adds moisture and flavor; boneless can be used but may cook faster.
- If you prefer spicier, add red pepper flakes during cooking.
- Leftovers store well in the refrigerator for up to 3 days.
- This dish can be made gluten-free by choosing gluten-free pasta or serving with rice.
