Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 (28 oz) can diced tomatoes
1 cup chicken broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 cups elbow pasta (optional)
Fresh basil leaves for garnish (optional)
Instructions
Heat olive oil in a skillet; cook chicken thighs 3-4 minutes per side to brown.
Add onion and garlic to the skillet; sauté until softened.
Transfer to crockpot; add tomatoes, broth, tomato paste, Italian seasoning, basil, salt, and pepper.
Cook on LOW for 6 hours or HIGH for 3 hours.
Shred chicken in the pot, stir in mozzarella until melted.
(Optionally) Cook pasta separately and add at serving time.
Notes
Substitute chicken breasts for thighs if preferred; adjust cook time.
Use halal-certified olive oil if required.
Freezes well for up to 3 months (cool before freezing).
For gluten-free option, use gluten-free pasta and confirm seasonings are safe.
- Prep Time: 15
- Cook Time: 375
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg