Slow-Cooker Garlic Tomato Chicken Recipe for Tender Meals

This Garlic Tomato Crock Pot Chicken is quick to assemble, full of flavor, versatile for meals, and freezes well for easy reheating later.

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How to Make Garlic Tomato Chicken in a Crock Pot

Aunt Lou here. This Garlic Tomato Crock Pot Chicken is one of those recipes I keep returning to because it’s simple and reliably delicious. The slow-cooked tomatoes, garlic and herbs meld into a rich sauce while the chicken becomes tender and easy to shred. Serve it a dozen ways — in wraps, over rice or pasta, on a salad, or spooned into bowls for a quick family dinner. It also freezes beautifully, so make an extra batch to save for busy weeknights.

What You Will Need for Garlic Tomato Crock Pot Chicken

Ingredients Needed

1–2 lbs boneless, skinless chicken thighs (or boneless, skinless chicken breasts cut into similar-sized pieces)
30 oz diced tomatoes with garlic, oregano and basil (two 15 oz cans)
2 tablespoons dried minced onion (or 1 small white onion, chopped)
1 clove garlic, minced
1 tablespoon dried basil
Salt and pepper, to taste
1 1/4 cups water
Cooked pasta or rice, for serving

Equipment Needed

Can opener
Measuring spoons and cup
Sharp knife and cutting board (if using fresh onion)
Garlic press or knife for mincing
6-quart crock pot (or similar slow cooker)
Tools for preparing pasta or rice

Time Needed

Prep Time: 5–10 minutes
Cook Time: 4–6 hours on low or 2–3 hours on high; stir once halfway through if possible
Extra Time: About 5 minutes to shred the chicken with two forks

General Notes

Recipe variations: swap thighs for breasts if you prefer white meat; adjust seasonings to taste.
Nutritional estimates vary depending on the brands and portions you use. Any auto-calculated nutrition is an estimate and should not replace professional dietary advice.
Slow cookers vary in temperature and performance; use the first run in your cooker to gauge exact timing and adjust as needed.

Garlic Tomato Crock Pot Chicken

Easy to assemble, full of flavor, versatile for many dishes, and freezes well.

Course: Main

Cuisine: American

Keyword: Garlic Tomato Crock Pot Chicken

Prep Time: 5 minutes

Cook Time: 2–6 hours (depending on setting)

Total Time: Approximately 2 hours 5 minutes to 6 hours 5 minutes

Servings: 6–8

Calories: 244kcal

Author: Aunt Lou

Ingredients

2 lbs boneless skinless chicken thighs (or breasts)
30 oz diced tomatoes with basil, oregano and garlic (undrained)
2 tablespoons dried minced onion (or 1 small chopped white onion)
1 clove garlic, minced
1 tablespoon dried basil
salt and pepper, to taste
1 1/4 cups water
cooked pasta or rice, for serving

Instructions

Place the chicken thighs in a 6-quart crock pot.
Pour the undrained diced tomatoes over the chicken. Add the dried minced onion (or chopped onion), minced garlic, dried basil, salt and pepper, and the water.
Cover and cook on low for 4–6 hours or on high for 2–3 hours. If possible, stir once halfway through cooking to promote even doneness.
Remove the cooked chicken and shred with two forks in the insert or in a bowl, then return the shredded meat to the sauce and stir to combine.
Serve the shredded chicken and tomato sauce over cooked pasta or rice, in wraps, or over a salad.

Notes

Try adding vegetables such as sliced bell peppers or mushrooms during cooking for more texture and nutrition.
Adjust salt and pepper based on the sodium in your canned tomatoes and personal preference.
Leftovers freeze well in airtight containers or freezer bags. Thaw and reheat gently to preserve texture.
Cooking times can vary by slow cooker model; use these times as guidelines and check for doneness.

Nutrition

Calories: 244kcal

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