Slow Cooker Chicken Chimichurri for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider lightly seasoning the raw chicken thighs with a pinch of salt and black pepper before placing them into the slow cooker.

While the chimichurri provides significant flavor, a base layer of seasoning ensures the meat is flavorful from the inside out. Be mindful of the salt content in your chimichurri sauce, as this will influence the final seasoning of the dish.

If you find that your chicken has released a significant amount of liquid, you can serve the chicken with a slotted spoon to leave the excess juices behind, or serve it in shallow bowls to enjoy the flavorful broth.

This dish pairs exceptionally well with a side of steamed rice, quinoa, or crusty bread, which are perfect for soaking up the vibrant, herb-infused sauce that remains in the bottom of the slow cooker.

Variations

• Spicy Chimichurri Chicken: Increase the amount of red pepper flakes to 1 teaspoon and add one finely diced jalapeño to the pot before cooking for a noticeable kick.
• Vegetable-Packed Chicken: Add a cup of sliced bell peppers or halved cherry tomatoes to the slow cooker along with the onions to introduce more texture and color to the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in an airtight container for up to 1 month.

Reheat

Reheat gently in a saucepan over medium-low heat or in the microwave until heated through to 165°F (74°C). Add a splash of water if the sauce becomes too thick.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the chicken and sauce will maintain their quality in the refrigerator for up to 3 days.

For longer storage, freeze the chicken in a freezer-safe container, ensuring it is well-covered with the sauce to prevent freezer burn and maintain moisture during the thawing process.

This recipe is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator.

When ready to cook, simply place the insert into the base and start the cooking process. This method saves time during busy weekdays while ensuring a delicious, home-cooked meal is ready when you arrive home.

Serving ideas

Serve the chicken warm, directly from the slow cooker, garnished with a little extra fresh parsley or a squeeze of lemon juice if you desire more brightness. The tender thighs and the aromatic sauce make for a complete meal when paired with simple sides that do not compete with the bold flavors of the chimichurri.

For a balanced presentation, serve the chicken over a bed of fluffy white rice or alongside roasted vegetables. The sauce is the highlight of the dish, so ensure each portion includes a generous amount of the onions and chimichurri gravy. This allows the diner to enjoy the full flavor profile in every bite, making it a satisfying and memorable dinner experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Chicken Chimichurri for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 medium red onion, thinly sliced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 cup chimichurri sauce, store-bought or made ahead

Instructions

1. Arrange the boneless skinless chicken thighs in an even layer at the bottom of the slow cooker basin. Ensure they are distributed well so they cook evenly throughout the braising process.
2. Scatter the thinly sliced red onions over the chicken. Sprinkle the dried oregano and red pepper flakes evenly over the top. Finally, pour the chimichurri sauce over the entire mixture, ensuring it coats the ingredients well.
3. Cover the slow cooker and cook on low for 4 hours. Once cooked, check that the internal temperature of the chicken reaches 165°F (74°C). Let the chicken rest for at least 5 minutes before serving to ensure the juices redistribute.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Sugar

2 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.