Slow Cooker Marry Me Chicken with Tomato and Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs slow-cooked in a fragrant tomato sauce with sun-dried tomatoes and fresh basil, dairy-free and Whole30 compliant. This Italian-inspired Whole30 recipe (dairy-free, paleo), ready in about 375 minutes, pairs boneless skinless chicken thighs, sun-dried tomatoes, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 6 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In the slow cooker, combine 1/2 cup chopped sun-dried tomatoes, 14 oz canned diced tomatoes, 1/2 cup chicken broth, 5 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Stir well to blend.
  2. Step 2: Place 6 boneless skinless chicken thighs (about 2 lbs) into the tomato mixture, coating them in the sauce.
  3. Step 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender and cooked through.
  4. Step 4: For the last 30 minutes, stir in 3/4 cup full-fat coconut milk, then cook uncovered on high so the sauce heats through and thickens slightly.
  5. Step 5: Stir in 1/4 cup chopped fresh basil leaves just before serving for a fresh, aromatic finish.

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