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Crock Pot Italian Chicken

Crock Pot Italian chicken with tender bone-in thighs simmered in a rich tomato herb sauce with olives and capers. Slow-cooked on Low for 5–6 hours, then finished with olives and capers for a bright, briny bite.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 bone-in chicken thighs Use 4–6 thighs; bone-in helps keep them juicy in the slow cooker.
Sauce base
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes for an easy, thick sauce.
  • 0.5 cup Italian dressing Adds tang and seasoning so the sauce tastes developed without extra steps.
  • 0.25 cup chicken broth Helps loosen the sauce as the chicken cooks.
  • 1 onion, diced
  • 4 garlic, minced
Seasonings
  • 2 tsp Italian seasoning
  • 0.5 tsp red pepper flakes Adjust to taste for heat level.
  • 0.5 tsp salt and pepper to taste Season the chicken and sauce to taste.
Toppings
  • 0.5 cup kalamata olives Scatter over for the last 30 minutes.
  • 2 tbsp capers (optional) Optional, but adds a salty, briny finish.
  • 1 fresh basil For serving.
  • 1 parmesan For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and build the slow cooker
  1. Season the bone-in chicken thighs with salt, pepper, and Italian seasoning so every piece is evenly coated.
  2. Add the diced onion and minced garlic to the bottom of the slow cooker.
  3. Nestle the seasoned chicken on top of the onion-garlic layer.
  4. Pour the diced tomatoes, Italian dressing, and chicken broth over the chicken to create an even sauce layer.
  5. Sprinkle red pepper flakes over everything to distribute heat through the sauce.
Slow-cook
  1. Cook on Low for 5 to 6 hours (or High for 2 to 3 hours) until the chicken is tender and the sauce looks thick and deeply red.
Finish and serve
  1. Scatter the kalamata olives and capers over the chicken and cook for 30 minutes to warm through and keep their briny bite.
  2. Serve the Crock Pot Italian chicken over pasta or polenta with fresh basil and parmesan for a fresh, savory finish.

Notes

For maximum flavor, make sure the chicken is mostly submerged in the tomato mixture before cooking. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—cool completely first and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use low-sodium chicken broth and reduce added salt since the olives and capers are naturally salty.