Slow Cooker Italian Chicken with Tomatoes – Cozy, Saucy, and Effortless

There’s something comforting about a pot of chicken simmering away while you go about your day. This slow cooker Italian chicken with tomatoes is exactly that: simple, fragrant, and full of flavor without any fuss. You toss in a handful of pantry staples, let it cook low and slow, and end up with juicy chicken in a silky tomato-herb sauce.

It’s weeknight-friendly, dinner-party worthy, and incredibly forgiving. Serve it over pasta, polenta, or crusty bread, and you’ve got a hearty meal with almost no effort.

Slow Cooker Italian Chicken with Tomatoes - Cozy, Saucy, and Effortless

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 pounds boneless, skinless chicken (thighs for best flavor, breasts for leaner)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes (or diced for more texture)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar (to balance acidity; optional but helpful)
• 1 1/2 teaspoons dried Italian seasoning (or 1 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Fresh basil or parsley, chopped, for garnish
• Grated Parmesan, for serving (optional but recommended)
• Cooked pasta, polenta, rice, or crusty bread, for serving

Instructions

 

• Prep the slow cooker base. Add crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, sugar, Italian seasoning, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
• Soften the aromatics. Heat olive oil in a skillet over medium. Sauté onion for 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Transfer to the slow cooker. (You can skip this step, but it adds better flavor.)
• Add the chicken. Nestle the chicken into the sauce, turning to coat. Make sure the pieces are mostly submerged for even cooking.
• Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2 1/2–3 1/2 hours, until the chicken is very tender and easily shreds with a fork.
• Shred and finish. Remove the chicken to a board and shred with two forks. Return it to the slow cooker and stir. Taste and adjust salt, pepper, and acidity. If it’s too tangy, add a pinch more sugar. If it needs brightness, add a splash of balsamic.
• Thicken if needed. If the sauce is thin, uncover and cook on High for 15–20 minutes. Alternatively, stir in a tablespoon of tomato paste or a small knob of butter for body.
• Serve. Spoon over pasta, creamy polenta, or rice. Garnish with fresh basil or parsley and a generous shower of Parmesan.

What Makes This Special

This recipe leans on classic Italian flavors—garlic, tomatoes, herbs, and olive oil—while keeping the method very straightforward. Slow cooking turns boneless chicken into tender, pull-apart pieces that soak up the sauce.

The tomatoes break down into a rich base, rounded out by a little balsamic and a splash of broth. It’s one of those dishes that feels like it cooked all day because it did, but you barely touched it.

Even better, it’s flexible. Use thighs for more flavor or breasts for a leaner option.

Add vegetables if you like, or keep it simple. Either way, it’s a dependable recipe that always tastes like comfort.

Ingredients

• 2 pounds boneless, skinless chicken (thighs for best flavor, breasts for leaner)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes (or diced for more texture)
• 1/2 cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar (to balance acidity; optional but helpful)
• 1 1/2 teaspoons dried Italian seasoning (or 1 teaspoon dried oregano + 1/2 teaspoon dried basil)
• 1/2 teaspoon red pepper flakes (optional, for gentle heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Fresh basil or parsley, chopped, for garnish
• Grated Parmesan, for serving (optional but recommended)
• Cooked pasta, polenta, rice, or crusty bread, for serving

How to Make It

1. Prep the slow cooker base. Add crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, sugar, Italian seasoning, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
2. Soften the aromatics. Heat olive oil in a skillet over medium.

   Sauté onion for 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Transfer to the slow cooker. (You can skip this step, but it adds better flavor.)

3. Add the chicken. Nestle the chicken into the sauce, turning to coat.

   Make sure the pieces are mostly submerged for even cooking.

4. Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 2 1/2–3 1/2 hours, until the chicken is very tender and easily shreds with a fork.
5. Shred and finish. Remove the chicken to a board and shred with two forks. Return it to the slow cooker and stir. Taste and adjust salt, pepper, and acidity.

   If it’s too tangy, add a pinch more sugar. If it needs brightness, add a splash of balsamic.

6. Thicken if needed. If the sauce is thin, uncover and cook on High for 15–20 minutes. Alternatively, stir in a tablespoon of tomato paste or a small knob of butter for body.
7. Serve. Spoon over pasta, creamy polenta, or rice.

   Garnish with fresh basil or parsley and a generous shower of Parmesan.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors improve on day two.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
• Reheating tips: Add a splash of broth or water if the sauce thickens in the fridge.

  Stir as it warms to keep the chicken tender.

Benefits of This Recipe

• Hands-off cooking: The slow cooker does the work while you handle the rest of your day.
• Budget-friendly: Uses affordable ingredients and pantry staples.
• High-yield: Makes a generous amount that’s perfect for meal prep or feeding a crowd.
• Flexible: Works with different cuts of chicken and various sides.
• Balanced flavors: Tomato, garlic, herbs, and balsamic deliver depth without complexity.

Pitfalls to Watch Out For

• Overcooking chicken breasts: Breasts cook faster than thighs. Start checking at the early end of the time range to avoid dryness.
• Watery sauce: Some tomatoes release extra liquid. Thicken by simmering uncovered or stirring in a little tomato paste.
• Skimping on seasoning: Slow cooking can mute flavors.

  Taste and adjust salt, pepper, and acidity at the end.

• Skipping aromatics: Sautéing onion and garlic first builds a deeper base. It’s a small step with a big payoff.
• Overcrowding with veggies: Adding too many watery vegetables can thin the sauce. If adding, keep quantities moderate.

Variations You Can Try

• Sun-dried tomato boost: Stir in 1/3 cup chopped oil-packed sun-dried tomatoes for a concentrated, sweet-tart punch.
• Creamy Tuscan style: In the last 20 minutes, add 1/2 cup heavy cream or half-and-half and a handful of chopped spinach.
• Olive and caper twist: Add 1/3 cup sliced kalamata olives and 1–2 tablespoons capers for a puttanesca vibe.
• Mushroom medley: Sauté 8 ounces sliced mushrooms with the onions to bring earthiness and body.
• Peppers and onions: Add 1 sliced red bell pepper and 1 extra onion for a peperonata feel.
• Lemon-herb finish: Stir in lemon zest and a squeeze of juice at the end for brightness.
• Spicy arrabbiata: Increase red pepper flakes to 1 teaspoon and use diced tomatoes with garlic and chilies.

FAQ

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding it to the slow cooker.

Frozen chicken can keep the cooker at unsafe temperatures too long. Thaw in the fridge overnight or use a quick cold-water thaw.

Do I need to brown the chicken first?

No, not required. Browning adds flavor, but the sauce is robust enough without it.

If you have time, sear the chicken for 2–3 minutes per side before slow cooking for extra depth.

What’s the best cut of chicken?

Thighs are the most forgiving and stay juicy. Breasts work too—just keep an eye on the time and shred as soon as they’re tender to avoid drying out.

Can I make this on the stovetop or in the oven?

Yes. Simmer gently on the stovetop, covered, for 45–60 minutes, stirring occasionally, or bake covered at 325°F (165°C) for about 1 1/2 hours.

Add liquid as needed to maintain a saucy consistency.

How can I make it dairy-free or gluten-free?

The base recipe is naturally dairy-free and gluten-free. Just choose gluten-free pasta or serve with polenta, rice, or roasted potatoes.

What should I serve with it?

Pappardelle, penne, or spaghetti are classics. It’s also great over creamy polenta, mashed potatoes, or toasted ciabatta to soak up the sauce.

Add a simple green salad to round out the meal.

How do I prevent the sauce from tasting too acidic?

Use a quality canned tomato, add the teaspoon of sugar, and finish with a small knob of butter or splash of cream if needed. A little extra salt can also balance acidity.

Can I add vegetables?

Yes. Good options include mushrooms, bell peppers, spinach (added at the end), or zucchini (add in the last hour to avoid mushiness).

Keep the amounts moderate to preserve sauce texture.

In Conclusion

This slow cooker Italian chicken with tomatoes is simple, comforting, and endlessly reliable. It takes minimal prep, uses easy ingredients, and delivers a flavorful sauce that clings to pasta or soaks beautifully into bread. Keep it classic or try one of the variations to make it your own.

Either way, you’ll have a cozy, satisfying meal with leftovers you’ll actually look forward to eating.