Slow Cooker Smoky Tomato Bacon Chicken Thighs Step-by-step instructions

Before you start

Before beginning, ensure your chicken is fully thawed if it was frozen, and pat it dry with paper towels. Peel and slice your yellow onion into uniform half-moons so they soften evenly during the long cook.

Chop the bacon into small, bite-sized pieces to ensure it distributes its flavor throughout the sauce.

Have your measuring spoons ready for the spices and ensure your slow cooker insert is clean and placed on a stable surface away from the edge of the counter.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the raw boneless skinless chicken thighs into the bottom of the slow cooker, arranging them in a single layer to ensure even cooking throughout the process.
   Look for The chicken should be evenly spread across the base of the insert.
   Tip Ensure the chicken is fully thawed if frozen before placing it into the cooker.
2. 2Add aromatics and bacon
   Scatter the sliced onions and chopped bacon pieces directly over the chicken thighs. Ensure the bacon is distributed well so the fat renders into the sauce during the cooking cycle.
   Look for The onions and bacon cover the chicken surface.
   Tip Slice the onions into uniform half-moons for even softening.

The chicken is arranged in a single layer at the bottom of the cooker, topped with the bacon and onions. Everything is ready for the seasoning layer to be added.

Seasoning and saucing

3. 3Season and sauce
   Sprinkle the smoked paprika and garlic powder evenly over the chicken, onions, and bacon. Pour the crushed tomatoes over the entire mixture, ensuring the chicken is mostly covered by the sauce.
   Look for The tomatoes should coat the chicken and aromatics completely.
   Tip Scrape the sides of the bowl to get all the tomato juices into the pot.

The spices are evenly distributed, and the crushed tomatoes have been poured over the top, creating a rich red layer that will slowly braise the meat until it is tender.

Slow cooking to perfection

4. 4Cook and serve
   Cover the slow cooker and cook on low for 6 hours or high for 3 hours. Verify the chicken reaches an internal temperature of 165°F (74°C) before serving. Let the chicken rest for 5 minutes before plating to ensure the juices redistribute within the meat.
   Look for The chicken is tender and pulls apart easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital meat thermometer inserted into the thickest part of the thigh.

The chicken is tender, the bacon has rendered its flavor into the tomato sauce, and the entire dish is aromatic, bubbling, and ready to be served hot to your family.

Common mistakes

Avoid overfilling the slow cooker, as this can prevent the sauce from reaching the proper temperature and consistency. Do not lift the lid during the first few hours of cooking, as this releases heat and steam that are crucial for the braising process.

Another common mistake is using too much salt; remember that bacon is naturally salty, so taste your sauce before adding any extra seasoning at the end of the cooking cycle.

How to tell it’s done

The chicken is done when it is opaque throughout and pulls apart easily with a fork. Using a meat thermometer, ensure the thickest part of the thigh reaches an internal temperature of at least 165°F (74°C).

The sauce should be thick, fragrant, and bubbling gently. If the chicken is not quite there, continue cooking in 15-minute increments until the target temperature is safely reached.

• Poultry: 165°F (74°C) in the thickest part