Tomatoes are a vibrant, versatile ingredient that bring depth and brightness to slow-cooked meals. This crock pot recipe harnesses the natural sweetness and acidity of tomatoes to create a hearty, comforting dish perfect for busy weeknights or meal prep. With simple steps and minimal hands-on time, you’ll enjoy a rich, tomato-infused dinner that practically cooks itself.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes (no salt added preferred)
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons olive oil
- 1/2 cup low-sodium chicken broth
- 2 cups baby spinach (stirred in at the end)
- Fresh basil or parsley, for serving (optional)
- Cooked pasta, rice, or crusty bread, for serving
Instructions
- Prep the vegetables: In a large skillet over medium heat, add the olive oil. Sauté the onion and bell peppers for about 3-4 minutes, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Layer the crock pot: Place the chicken thighs in the bottom of a 5- to 6-quart slow cooker. Season with salt, pepper, oregano, basil, and thyme. Top with the sautéed onion, peppers, and garlic.
- Add the tomatoes: Pour the crushed tomatoes and drained diced tomatoes over the chicken and vegetables. Stir in the tomato paste and chicken broth. Sprinkle with the red pepper flakes if using.
- Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
- Finish and serve: About 10 minutes before serving, stir in the baby spinach until wilted. Taste and adjust seasoning as needed. Serve hot over pasta, rice, or with crusty bread. Garnish with fresh basil or parsley if desired.
Tips
- Chicken substitutions: You can use boneless, skinless chicken breasts instead of thighs. Thighs stay moister in the slow cooker, but breasts work well if cooked on low and not overcooked.
- Vegetarian version: Omit the chicken and add two cans of drained chickpeas or one pound of cubed eggplant for a plant-based meal. Use vegetable broth instead of chicken broth.
- Tomato choices: Fire-roasted canned tomatoes add a smoky flavor. If using fresh tomatoes, peel and chop about 2 pounds and increase the tomato paste to add depth.
- Thickening the sauce: If your sauce is too thin at the end of cooking, remove the lid and cook on high for 20-30 minutes to reduce. Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook for 10-15 minutes until thickened.
Serving Suggestions
This tomato-rich crock pot dish is incredibly versatile. Serve it over al dente pasta for a classic meal, or spoon it atop fluffy white or brown rice for a gluten-free option. It also pairs beautifully with creamy polenta or mashed potatoes. For a lighter meal, serve it with a side of steamed green beans or a crisp garden salad. Crusty artisan bread is perfect for sopping up the flavorful sauce.
Variations
- Italian sausage: Add 8 ounces of sliced Italian sausage (mild or spicy) along with the chicken for a heartier, more robust flavor. Brown the sausage first for best results.
- Mediterranean style: Stir in 1/2 cup of pitted Kalamata olives and 1/4 cup of capers in the last hour of cooking. Finish with a squeeze of lemon juice and top with crumbled feta cheese before serving.
- Hearty vegetable version: Add 1 cup of diced zucchini, 1 cup of sliced mushrooms, or 1/2 cup of chopped carrots with the bell peppers for extra texture and nutrition.
- Spicy kick: Increase the crushed red pepper flakes or add a finely chopped jalapeño with the vegetables for more heat.
Storage and Reheating
Let leftovers cool to room temperature before storing. Transfer the cooled dish to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in single-serve or family-size portions for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 10-15 minutes). Alternatively, reheat in the microwave in 1-2 minute bursts, stirring between intervals, until hot. Always ensure leftovers reach an internal temperature of at least 165°F (74°C) for food safety.
Frequently Asked Questions
- Can I use fresh tomatoes instead of canned?
- Yes, fresh tomatoes work well in this recipe, especially during peak tomato season. Use about 2 pounds of ripe tomatoes, peel and chop them, and add them in place of the canned tomatoes. Increase the tomato paste to 3 tablespoons to help thicken the sauce and intensify the flavor, since fresh tomatoes can be more watery and less concentrated than canned.
- Can I add other proteins, like beef or pork?
- Absolutely. Boneless beef chuck or pork shoulder can be used in place of chicken. Cut into 2-inch pieces, season, and brown in a skillet before adding to the crock pot for richer flavor. These cuts will need 7-8 hours on low or 4-5 hours on high to become tender. Always check that beef or pork reaches an internal temperature of 145°F (63°C) and is fork-tender before serving.
- How do I prevent the chicken from drying out?
- Chicken thighs are less likely to dry out than breasts, but both can become tough if overcooked. Cook on the low setting for best results, and check for doneness at the minimum time listed. The chicken is ready when it shreds easily with a fork and reaches at least 165°F (74°C). If using chicken breasts, avoid cooking for more than 4 hours on high or 6 hours on low.
- Can I make this recipe ahead of time?
- Yes. You can assemble all ingredients (except the spinach) in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the crock pot and cook as directed. Add the spinach in the last 10 minutes of cooking. This makes morning prep a breeze and ensures dinner is ready when you need it.
- What should I do if my sauce is too thin or too thick?
- If your sauce is too thin, remove the crock pot lid and cook on high for 20-30 minutes to allow excess liquid to evaporate. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook until thickened. If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.
- Is this dish good for meal prep?
- Definitely! This tomato-based crock pot meal stores and reheats beautifully. Divide into individual portions for easy weekday lunches or quick dinners. Since the flavors continue to meld and improve after a day or two in the fridge, it’s an ideal make-ahead option.
Related
- Fall Gluten Free Desserts: Seasonal Recipes and Tips
- Dairy Free Fall Desserts: Easy Recipes and Tips for Success
- Dairy Queen Biscuits and Gravy: How to Make It at Home
Crock Pot Recipes With Tomatoes: Flavorful Slow Cooker Ideas