Saucy Italian-style Chicken Thighs (Crock Pot)


4.4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 5.8 g
  • Cholesterol: 114.5 mg
  • Sodium: 265.3 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 28.8 g

View full nutritional breakdown of Saucy Italian-style Chicken Thighs (Crock Pot) calories by ingredient


Introduction

This dish is great served over pasta, rice or couscous! Our family LOVES it! This dish is great served over pasta, rice or couscous! Our family LOVES it!
Number of Servings: 6

Ingredients

    Chicken Thigh, 12 thigh, bone and skin removed
    Diced Tomato, 14.5 oz
    Tomato Paste, 6 oz can
    Onions, raw, 1 cup, chopped
    Garlic Minced, 1T
    Italian Seasoning, 1T

Directions

Arrange chicken in a 4 quart or larger slow cooker. In a medium bowl, combine all remaining ingredients. Pour over chicken. Cover and cook on High for 1 hour, reduce heat to low and cook 4-5 hours, or until chicken is tender.

Serves 6 (serving size: 2 thighs)

Number of Servings: 6

Recipe submitted by SparkPeople user COASTERCHRISSY.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    Delicious and hardly any prep time. I love it!!!!!!!! - 4/28/10


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    Incredible!
    2 of 2 people found this review helpful
    LOVE this recipe! Whenever my wife makes this I just want to lick the bowl clean! - 4/19/10


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    Incredible!
    1 of 1 people found this review helpful
    We LOVE this one too! My cooker is pretty hot (even on low), so I just do 5 hours on low, without the 1 hour on high. - 1/8/12


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    Incredible!
    1 of 1 people found this review helpful
    Absolutely love this recipe! I used frozen tomato/onion/bell pepper mix instead of the canned tomatoes and fresh onions and it was soooo good! This is definitely a keeper!! - 7/29/10


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    Very Good
    1 of 1 people found this review helpful
    I made this last night but it was not very good right out of the slow cooker, I removed the thighs to a casserole dish and kept them warm in the oven. I transferred the sauce to a saucepan and reduced it by cooking it on med-high for about 10 minutes. Added more herbs and served with cappelini. - 6/25/10