Ingredients
4 boneless chicken thighs
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup low-sodium chicken broth
1 medium zucchini, sliced
1/4 cup grated parmesan cheese (optional)
1 tablespoon chopped fresh parsley
Instructions
Heat oil in a skillet and brown chicken (optional, for extra flavor)
Add onion and garlic; sauté until fragrant
Place chicken in crockpot and add onions, garlic, tomatoes, oregano, basil, paprika, salt, and pepper
Pour in chicken broth
Cook on low for 4 hours or high for 2 hours
During the last 30 minutes, stir in zucchini
Top with parmesan and parsley before serving
Notes
For firmer zucchini, add it 30 minutes before high-heat cooking
Use nutritional yeast instead of parmesan for a vegan option
Add frozen corn or green beans if preferred
Store leftovers in an airtight container for 3–4 days
Can also be oven-baked at 325°F (160°C) for 2 hours
- Prep Time: 15
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1/4 of crockpot contents
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg