Tomato-Garlic Slow-Cooked Chicken

Ingredients

• 4 boneless, skinless chicken thighs or breasts
• 1½ cups diced tomatoes (canned or fresh)
• 4–5 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil or Italian seasoning
• ½ tsp smoked or sweet paprika
• ½ tsp black pepper
• ¾ tsp salt
• ½ tsp red pepper flakes, optional
• 1 tbsp tomato paste
• ½ cup chicken broth
• 1 tbsp grated Parmesan, optional
• Fresh parsley or basil, to finish

Method

1. Season the chicken with salt, pepper, paprika, oregano, and basil.
2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until browned.
3. Add the garlic and cook for about 30 seconds.
4. Stir in the tomatoes, tomato paste, chicken broth, and red pepper flakes.
5. Transfer everything to a slow cooker and cook:
   • LOW: 4–5 hours
   • HIGH: 2–3 hours
     Cook until the chicken is very tender and reaches 165°F/74°C internally.
6. Remove the lid for the last 15–20 minutes if the sauce needs to thicken.
7. Finish with Parmesan and fresh herbs.