World's Easiest Crock-Pot Italian Chicken
Crock-Pot Italian chicken is a flavorful go-to recipe you can throw together even on your busiest days. All it takes is chicken thighs, sliced onion, a jar of spaghetti sauce, and a few simple pantry ingredients, and you're on your way to a flavorful meal the whole family will love!
Servings 6 cups
Calories 259kcal
Equipment
- Le Creuset of America Revolution Bi-Material Saute Spoon, Cerise (Cherry Red)
- Crock-Pot SCCPCCP350-SS Programmable Digital Casserole Crock Slow Cooker, 3.5 quart, Stainless Steel
- Pyrex Measuring Cup 4-piece Set
Ingredients
- 6 boneless skinless chicken thighs (about 2 pounds)
- 1 large yellow or sweet onion sliced
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning herb blend
- 1 teaspoon dried basil
- 1 tablespoon melted butter
- 1 tablespoon extra virgin olive oil
- 1 jar prepared marinara or tomato-basil spaghetti sauce 24-ounce jar; see notes
- ¼ cup water
Instructions
- Thinly slice a large yellow or sweet onion and place in the bottom of the Crock-Pot.
- Trim excess fat from 6 boneless, skinless chicken thighs. It is not necessary to trim all the fat from the chicken, just any large pieces.
- Place the chicken on top of the onion slices. Sprinkle with garlic salt, black pepper, red pepper flakes, Italian seasoning, and dried basil.
- Drizzle seasoned chicken with olive oil and melted butter.
- Pour the jar of spaghetti sauce over the chicken. Pour in water.
- Place the lid on the Crock-Pot and cook fully thawed chicken on high for about 3 hours or low for about 6 hours, until the thickest part reaches at least 165°F on a food thermometer and the chicken is tender. Keep the lid on except when checking doneness.
- After the chicken reaches 165°F and is tender, optionally turn the Crock-Pot to high and remove the lid for 30–60 minutes to evaporate excess liquid, if your appliance instructions allow. This optional reduction adds time.
- Shred the chicken with 2 forks.
- Taste your Crock-Pot Italian chicken and adjust the seasonings. You may want to add more herbs, garlic salt, or pepper.
- Serve over your favorite pasta, or over roasted or steamed vegetables.
- Garnish with grated Parmesan and/or chopped fresh basil, if desired.
Notes
Choose a marinara or tomato-basil spaghetti sauce that is low in sugar. Look for a sauce with 6 grams or less of sugar per serving.
The original sauce photo shows a 24-ounce jar. Listed cook and total times use the high setting; low takes about 6 hours plus prep. Optional sauce reduction adds time. Refrigerate leftovers promptly in shallow covered containers and use within 3–4 days. Reheat on the stove, in the microwave, or in the oven to 165°F; do not reheat cold leftovers in the slow cooker.