Easy Italian Chicken Crockpot with Juicy Shredded Chicken
This easy Italian chicken crockpot recipe delivers juicy shredded chicken simmered in a rich tomato and herb sauce. Perfect for busy weeknights, this slow cooker meal is full of flavor and can be served over pasta, rice, or with crusty bread for a comforting family dinner.
Equipment
- Crockpot / Slow Cooker
- Cutting Board
- Sharp Knife
- Wooden Spoon
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs for extra juiciness
- 1 can (28 oz) crushed tomatoes
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup chicken broth
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp thyme
- 0.5 tsp red pepper flakes optional, for heat
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese grated, for serving
- Fresh basil or parsley chopped, for garnish
Instructions
- Prepare Chicken – Pat chicken breasts or thighs dry and season with salt, pepper, and a sprinkle of garlic powder.
- Make the Sauce Base – In the crockpot, add crushed tomatoes, diced onion, minced garlic, olive oil, chicken broth, oregano, basil, thyme, and red pepper flakes. Stir until well combined.
- Add Chicken – Place the chicken into the crockpot, ensuring it is fully coated with the sauce.
- Slow Cook – Cover and cook on Low for 6–7 hours or High for 3–4 hours until chicken is tender and cooked through.
- Shred Chicken – Remove chicken, shred with two forks, and return it to the crockpot. Stir well so the shredded chicken absorbs all the flavorful sauce.
- Serve – Garnish with Parmesan cheese and fresh herbs. Serve over pasta, rice, or with crusty bread.
Notes
For extra richness, add ½ cup cream cheese or heavy cream in the last 30 minutes of cooking.
Substitute chicken thighs for added juiciness.
Leftovers store well in the fridge for up to 4 days or freezer for 3 months.