Ingredients
Equipment
Method
- Chop the onion and mince the garlic. If using, chop the red bell pepper.
- Optional: Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly browned. Skip this step if short on time.
- Place chopped onions at the bottom of the crockpot to prevent sticking and add flavor. Add minced garlic and optional red bell pepper. Lay chicken thighs on top of the vegetables.
- Pour in diced tomatoes, tomato sauce, and chicken broth. Sprinkle with dried oregano, dried basil, salt, and black pepper.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Use two forks to shred chicken directly in crockpot. Stir shredded chicken into the sauce to combine.
- Serve hot over rice, pasta, mashed potatoes, or alone with crusty bread.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 38gFat: 15gSaturated Fat: 3.5gCholesterol: 120mgSodium: 600mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 40mgIron: 3.2mg
Notes
This recipe is very forgiving — feel free to customize with your favorite vegetables, spices, or a touch of honey or red pepper flakes for sweetness or heat. Perfect for meal prep and adaptable to various dietary needs.
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