An easy slow-cooker chicken recipe the whole family will enjoy is a real weeknight lifesaver. This Crock-Pot Italian chicken is a simple, flavorful dish you can put together even on the busiest days. The base recipe uses three main ingredients—chicken thighs, sliced onion, and a jar of spaghetti sauce—but a few pantry staples will take the flavor up a notch.
Crock-Pot Italian Chicken
Slow-simmering chicken thighs in a tomato-based sauce yields tender, juicy meat packed with flavor. Serve this Crock-Pot Italian chicken over your favorite pasta, or spoon it over steamed or roasted vegetables for a low-carb option.
Choosing a sauce
For best results use a marinara or tomato-basil spaghetti sauce that is low in sugar. A lower-sugar sauce is not only healthier but less likely to scorch during long, slow cooking. Aim for a sauce with six grams of sugar or less per serving.
Crock-Pot Italian Chicken
You don’t have to use a specific brand—choose a low-sugar marinara or make a homemade tomato sauce if you prefer. A simple vegetable-rich marinara also works well and brings extra depth to the dish.
Prepping and cooking Crock-Pot Italian chicken
Start by thinly slicing a large yellow or sweet onion and placing the slices in the bottom of the Crock-Pot. Trim any large pieces of fat from six boneless, skinless chicken thighs and arrange the thighs on top of the onions.
Crock-Pot Italian Chicken
While chicken thighs are the preferred choice for this preparation because they stay moist and develop great flavor, you can substitute chicken breasts, tenders, or fillets. If using chicken breasts, consider increasing the olive oil, butter, and water slightly, since breast meat tends to be leaner and drier.
Season the chicken with pantry staples such as garlic salt, freshly ground black pepper, red pepper flakes, Italian seasoning, and dried basil. These additions aren’t required but will enhance the overall flavor. Drizzle the chicken with a little extra virgin olive oil and a tablespoon of melted butter to give the dish a rich finish.
Pour a jar of marinara or tomato-basil spaghetti sauce over the seasoned chicken and add about 1/4 cup of water to help prevent the sauce from sticking or scorching. Cover and cook on high for three hours or on low for six hours.
During the final 30–60 minutes of cooking, remove the lid and switch the Crock-Pot to high to reduce excess liquid. At this point the chicken will easily shred with two forks. Taste and adjust seasonings as needed—add more herbs, pepper, or garlic salt to suit your preference.
Crock-Pot Italian Chicken
Serve this Crock-Pot Italian chicken over pasta for a classic meal, or spoon it over roasted or steamed vegetables for a lighter plate. Finish with grated Parmesan and a sprinkle of fresh basil, if desired.
This recipe is a keeper—easy to assemble, forgiving, and full of comforting Italian flavors. I hope it becomes a favorite for quick weeknight dinners in your home.
World’s Easiest Crock-Pot Italian Chicken
Marsha Maxwell
Pin Recipe
Equipment
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 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. Remove only large pieces of fat; some fat helps keep the meat moist.
-
Place the chicken on top of the onion slices. Sprinkle with garlic salt, black pepper, red pepper flakes, Italian seasoning, and dried basil.
-
Drizzle the seasoned chicken with olive oil and melted butter.
-
Pour the jar of spaghetti sauce over the chicken and add 1/4 cup water.
-
Cover and cook on high for 3 hours or on low for 6 hours.
-
During the last 30–60 minutes, remove the lid and set the cooker to high to evaporate excess liquid.
-
Shred the chicken with two forks.
-
Taste and adjust seasonings—add more herbs, garlic salt, or pepper if desired.
-
Serve over pasta, roasted vegetables, or steamed vegetables. Garnish with grated Parmesan and fresh basil if you like.
Notes
Nutrition
Disclosures: The author was not compensated for the content of this post. The post may contain affiliate links; purchases made through affiliate links may provide a commission that helps support publishing these recipes.