Ingredients
2 pounds boneless, skinless chicken thighs
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup chopped fresh basil, plus more for garnish
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
4 cups chicken broth
Instructions
1. Lightly coat the bottom of your slow cooker with olive oil. (5 minutes)
2. Place the chicken thighs in the slow cooker. (3 minutes)
3. Pour in the crushed tomatoes, tomato sauce, diced tomatoes and green chilies, and chicken broth. (5 minutes)
4. Add the chopped onion, minced garlic, oregano, and red pepper flakes (if using). (2 minutes)
5. Season generously with salt and pepper. (1 minute)
6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded. (6-8 hours low / 3-4 hours high)
7. Remove the chicken from the slow cooker and shred it with two forks. (5 minutes)
8. Return the shredded chicken to the slow cooker. (2 minutes)
9. Stir in the heavy cream and fresh basil. (2 minutes)
10. Heat through for an additional 15 minutes, stirring occasionally. (15 minutes)
11. Serve hot, garnished with additional fresh basil. (1 minute)
Pro tip
For a richer flavor, sear the chicken thighs in a skillet before adding them to the slow cooker.
Prep Time | 15 minutes
Cooking Time | 6-8 hours (low) or 3-4 hours (high)
Total Time | 6 hours 30 minutes - 8 hours 15 minutes
Calories | Approximately 350 per serving (estimated)
Servings | 6-8