Chicken and a homemade tomato-garlic sauce cook together in this simple low-carb, paleo, and whole30 slow cooker or Instant Pot recipe.
Updated 2019 with Instant Pot instructions
Cookbook recipe!! In less than one week my cookbook will officially be released! Save-the-date folks – Tuesday, September 19th! I’m happy to share this Slow Cooker Tomato-Garlic Chicken & Herbs recipe with you because it’s one of my favorite recipes from The Easy & Healthy Slow Cooker Cookbook. My cookbook features 125 healthy recipes; everything from whole30, paleo, low-carb, gluten-free, etc. There’s even an entire section dedicated to pasta/rice and to beans/lentils. Not often you see those types of recipes here! The kindle version is currently on sale for $1.99. While this is a very simple recipe (you literally just throw everything in, stir, and let it cook) it’s full of flavor. Of course you gotta like tomatoes and garlic, there’s no substitutes here.
Chicken Breast or Chicken Thighs?
The cookbook recipe uses chicken thighs. I use boneless, skin chicken thighs with this recipe regardless of whether I’m using the slow cooker or electric pressure cooker (Instant Pot). I always tend to use thighs when I slow cooker because they’re less likely to overcook and dry out. IF you choose to substitute boneless, skinless chicken breasts, you will need to lower the cooking time by an hour or so. Also, do not let the dish sit on the warm setting. When it’s done cooking, turn it off. This will help the chicken stay moist. Trust me, I have overcooked many chicken breasts in the slow cooker and there’s nothing I hate more than dry chicken. I have not tried this recipe using skin-on or bone-in meat. I imagine it would work just fine but I have not tried it yet.
Slow Cooker or Electric Pressure Cooker (Instant Pot)
Should you use a slow cooker or electric pressure cooker to make this? Up to you. Having made it several times both ways (it’s a popular recipe in my household), I can honestly say I don’t have a preference. It really just depends on how much time I have. Since I use boneless, skinless meat I do not sear (saute) the meat beforehand, not even when using the pressure cooker (Instant Pot). With the Instant Pot, I only brown the chicken beforehand if the chicken has its skin. If I’m using boneless, skinless meat I don’t bother. After the chicken is done, I take it out, shred it and then place it back in the slow cooker or pressure cooker. Whether or not you want to shred the chicken or leave it whole is again up to you. If your meat isn’t tender enough that is shreds easily, keep cooking it until it is.
Other chicken recipes you might enjoy:
- 3 lbs chicken thighs, boneless, skinless
- 1/2 or 1 cup low-sodium chicken broth (use 1 cup for the pressure cooker)
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 1 tsp dried basil
- 1 tsp dried oregano
- Combine all the ingredients in the slow cooker and mix well. Cover and cook high 2-4 hours or low 4-6.
- Add all ingredients to the pressure cooker. Stir gently to mix. Be sure to use one full cup of broth.
- Close lid and seal valve. Set high pressure and cook 9 minutes for thighs, 8 minutes for breasts.
- Quick release pressure.
When this is done cooking, I like to remove the chicken, shred it and put it back in the slow cooker or pressure cooker. This is an optional step; you can leave it whole if you want.
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