Slow Cooker Smoky Tomato Bacon Chicken Thighs Tips, FAQ & printable recipe

Tips for success

To add a touch of freshness before serving, consider stirring in a handful of chopped fresh parsley or basil. The bright, herbal notes cut through the richness of the bacon and smoky paprika, providing a beautiful contrast to the deep flavors of the tomato sauce.

If you prefer a bit of heat, a pinch of red pepper flakes added at the beginning of the cooking process will infuse the entire dish with a subtle, warming spice.

If you find yourself with extra sauce, do not discard it. It makes an excellent base for a quick pasta dish or can be used to poach eggs the following morning.

Simply store the sauce in an airtight container and refrigerate for up to three days. The flavors often improve overnight as the ingredients have more time to meld, making it an even better base for your next meal or a quick, comforting lunch.

Variations

• Mediterranean Style: Add pitted Kalamata olives and a teaspoon of dried oregano to the slow cooker along with the tomatoes for a bright, briny twist on the classic smoky flavor profile.
• Spicy Tomato Chicken: Incorporate one diced jalapeño or a tablespoon of diced green chiles to the onion mixture to add a pleasant, lingering heat that complements the smoked paprika perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or in the microwave in 1-minute intervals until thoroughly heated.

Allow any leftovers to cool for no more than 2 hours before transferring them to an airtight container. Refrigerate promptly to ensure food safety. Properly stored, the chicken and sauce will keep in the refrigerator for up to 3 days. When ready to eat, ensure it is heated until steaming hot throughout, or at least 165°F (74°C) for safety.

This dish is perfect for preparing in advance. You can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator. Simply remove the insert and place it into the slow cooker base in the morning. Note that you may need to add an extra 30 minutes to the total cooking time to account for the cold temperature of the ingredients at the start.

Serving ideas

Serve this dish hot, directly from the slow cooker or plated over a bed of fluffy white rice, creamy mashed potatoes, or even buttered egg noodles.

These sides are ideal for soaking up the smoky tomato sauce and ensuring none of the flavor is left behind. A side of steamed green beans or a crisp garden salad provides a refreshing balance to the savory, slow-cooked chicken thighs.

For a more rustic presentation, serve the chicken in shallow bowls with a side of crusty bread or garlic toast. The bread is perfect for mopping up every last drop of the bacon-infused tomato sauce.

If serving for a casual dinner, place the slow cooker on a heat-resistant trivet on the table and let everyone serve themselves, ensuring they get a good portion of the tender onions and bacon in each scoop.

Frequently asked questions

Recipe card

Slow Cooker Smoky Tomato Bacon Chicken Thighs

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 6 whole boneless skinless chicken thighs
• 1 medium yellow onion, sliced into half-moons
• 4 slices bacon, chopped
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 28 oz crushed tomatoes

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

2.5 g

Sugar

6 g

Sodium

450 mg

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