Using fresh tomatoes in your crock pot recipes brings a burst of garden-fresh flavor to comforting slow-cooked meals. This hearty Crock Pot Chicken and Tomato Stew is a perfect way to showcase ripe tomatoes, creating a rich, tangy sauce that’s both nourishing and incredibly easy to prepare. Whether you have a bumper crop or just picked up a few juicy tomatoes at the market, this recipe is a delicious way to enjoy them.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 pieces)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 red bell pepper, chopped
- 6 medium ripe tomatoes (about 2 pounds), coarsely chopped
- 1 (15-ounce) can low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (plus more for serving)
- 1 tablespoon balsamic vinegar
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until lightly browned (this step adds extra flavor, but you can skip it if short on time).
- Transfer the browned chicken to the crock pot.
- Add the onion, garlic, carrot, and red bell pepper to the crock pot, spreading them evenly over the chicken.
- Add the chopped fresh tomatoes on top of the vegetables. Pour in the chicken broth and add the tomato paste, oregano, basil, smoked paprika, salt, black pepper, and bay leaf. Stir gently to combine, but don’t fully submerge the chicken if you want it to stay whole.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and the tomatoes have broken down to form a sauce.
- Remove the bay leaf. Use two forks to shred the chicken directly in the crock pot, or leave the pieces whole if you prefer.
- Stir in the chopped parsley and balsamic vinegar. Taste and adjust seasoning as needed.
- Serve hot, garnished with additional fresh parsley if desired.
Tips
- Substitutions: You can use bone-in chicken thighs or chicken breasts, but thighs stay juicier during slow cooking. For a vegetarian version, substitute with two cans of drained chickpeas or a pound of cubed eggplant.
- Tomato Prep: If you prefer a smoother sauce, peel the tomatoes before chopping (score the skin, blanch in boiling water for 30 seconds, then slip the skins off).
- Add-Ins: For extra heartiness, add a drained can of white beans or 1 cup of chopped zucchini in the last 2 hours of cooking.
- Thickening: If the stew is too thin, remove the lid for the last 30 minutes of cooking to let excess liquid evaporate, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
Serving Suggestions
- Spoon the stew over steamed rice, quinoa, or couscous for a complete meal.
- Serve with crusty bread to soak up the flavorful tomato broth.
- Top with a sprinkle of grated Parmesan or crumbled feta cheese for extra richness.
- Pair with a simple green salad dressed with olive oil and lemon for a fresh contrast.
Variations
- Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a diced jalapeño along with the other vegetables for heat.
- Hearty Veggie Stew: Omit the chicken and double the vegetables (add mushrooms, zucchini, or green beans) for a robust vegetarian dish. Stir in a can of drained cannellini beans for protein.
- Italian-Style: Add a handful of chopped fresh basil at the end, along with a splash of red wine for deeper flavor.
- With Pasta: Shred the chicken and serve the stew tossed with cooked penne or rigatoni for a tomato-rich pasta bowl.
- Summer Corn: In peak season, stir in 1 cup of fresh corn kernels during the last hour for sweetness and texture.
Storage and Reheating
Allow leftovers to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the stew in a saucepan over medium-low heat, stirring occasionally until hot (about 10 minutes). Alternatively, microwave individual servings in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through. If the sauce thickens in the fridge, add a splash of broth or water when reheating to loosen it up.
Frequently Asked Questions
- Can I use cherry or grape tomatoes instead of regular tomatoes?
Yes! Cherry or grape tomatoes add a sweet burst to the stew. Use about 2 pounds, halved, and keep in mind they may make the sauce a little thinner. If you prefer a thicker consistency, reduce the broth by 1/4 cup or simmer with the lid off at the end. - Do I need to peel the tomatoes?
Peeling is optional. The skins will soften during slow cooking and blend into the sauce, but if you want a smoother texture, you can peel them as described above. Some cooks prefer to leave skins on for extra nutrients and fiber. - Can I make this recipe ahead of time?
Absolutely! This stew tastes even better the next day as the flavors meld. Prepare as directed, cool, and refrigerate. Reheat gently before serving, adding a splash of broth if needed to loosen the sauce. - Is it safe to cook raw chicken in the slow cooker with vegetables?
Yes, it is safe as long as the slow cooker is set to LOW or HIGH and the chicken reaches an internal temperature of at least 165°F (74°C). The extended cooking time ensures both the chicken and vegetables are fully cooked and safe to eat. - Can I double the recipe?
Yes, but make sure your crock pot is large enough (at least 6 quarts) to avoid overfilling. Cooking time may increase by 30-60 minutes if the pot is very full. Stir once or twice if possible to ensure even cooking. - What if my stew turns out watery?
Fresh tomatoes release a lot of liquid during cooking. If your stew is too thin, remove the lid for the last 30 minutes to allow some liquid to evaporate, or stir in a cornstarch slurry as noted in the tips. Adding extra tomato paste can also help thicken the sauce.
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