Description
Tender chicken thighs and colorful vegetables simmered with Italian herbs in a slow cooker for a comforting, one‑pot family dinner.
Ingredients
Scale
- 8 bone‑in
- skin‑on chicken thighs (about 2 lb)
- 2 cups chicken broth (or low‑sodium vegetable broth)
- 1 cup grape juice
- 1 large onion
- sliced
- 3 cloves garlic
- minced
- 2 red bell peppers
- cut into strips
- 2 yellow bell peppers
- cut into strips
- 2 medium zucchinis
- sliced into half‑rounds
- 1 cup cherry tomatoes
- halved
- 2 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper
- to taste
- Fresh basil leaves
- torn
- for garnish
Instructions
- Season the chicken thighs with salt, pepper, and half of the Italian seasoning; brown in olive oil over medium‑high heat for 3‑4 minutes per side, then transfer to the crockpot.,Add sliced onion, minced garlic, bell pepper strips, zucchini, and cherry tomatoes on top of the chicken.,Whisk together chicken broth, grape juice, dried oregano, remaining Italian seasoning, and red pepper flakes; pour over the chicken and vegetables.,Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is fork‑tender and vegetables are soft.,Taste the broth, adjust seasoning, and garnish with torn fresh basil before serving.,Serve whole thighs or shred into the sauce; pair with crusty bread, pasta, or polenta.
Notes
- Nutrition is approximate.
- Prep Time: 15 mins
- Cook Time: 6 hrs
Nutrition
- Serving Size: 4 servings
Keywords: crockpot italian chicken and veggies, slow cooker italian chicken, crockpot chicken recipes, easy italian chicken dinner, one pot italian meals, family crockpot meals