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Slow Cooker Italian-Style Chicken
4 servings Easy
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Ingredients (14)

  • 6 large bone-in chicken thighs (about 2 1⁄2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon olive oil
  • 3 bay leaves

  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 10 cloves garlic, smashed
  • 1 (28-ounce) can diced tomatoes, drained
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry, full-bodied red wine
  • 2 tablespoons balsamic vinegar

  • 2 teaspoons finely chopped fresh flat-leaf parsley

Think of this as a lower-stress version of Chicken Cacciatore. Skin-on, bone in chicken thighs receive a flavor-boosting browning. They’re joined in the crockpot with the classic trio of aromatic vegetables: onion, celery, and garlic, with garlic, sautéed to soften. Moisten with broth, canned diced tomatoes, red wine, and balsamic, and let the slow cooker do its thing for 5 to 6 hours. Serve with creamy Polenta.

For more crockpot inspiration, check out our Slow Cooker Chicken Adobo, Slow Cooker Chicken Chili Verde, and Slow Cooker Chicken Thighs with Olives and Fennel.


  1. 1Season the chicken with salt and pepper. In a large frying pan over medium-high heat, warm the butter and oil until hot. Add the chicken, skin side down, and cook until golden brown, about 7 minutes. Transfer to the slow cooker and add the bay leaves.
  2. 2Add the onion, carrot, and celery to the frying pan and cook until just starting to get tender, about 5 minutes. Add the garlic and cook for 1 minute.
    Pour over the chicken, along with the tomatoes, chicken broth, wine, and vinegar. Stir to combine.
  3. 3Cover and cook on the low setting for 5–6 hours. The chicken should be tender and opaque throughout.
  4. 4To serve, remove and discard the bay leaves. Let stand for a few minutes, then skim away the fat from the surface with a large spoon. Serve the chicken with the sauce, garnished with some of the parsley.
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