Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 3–4 qt (3–4 L) slow cooker with lid
- Scale, chopping board and knife
- Skillet if a browning step is listed; food thermometer for meat
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- A tomato-based smoky home sauce; sweetness and salt vary substantially with ketchup brand.
- The cooking time is a range: slow-cooker models, ingredient temperature and cut size change the result.
Make it work
- Tough meat or firm lentils: allow more cooking time and check again; the timer does not replace texture cues.
- Watery sauce: reduce a portion in a separate saucepan; do not leave poultry sitting warm while doing so.
Prep 15 min · Cook 300 min
Cooking time includes any listed browning. LOW-setting duration is an estimate; check doneness and tenderness before serving.
Ingredients
- 1 1/3 lb (600 g) boneless skinless chicken thighs
- 1/2 cup (120 g) ketchup
- 1/2 can (200 g) crushed tomatoes
- 1/4 cup (60 ml) chicken broth
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (12 g) brown sugar
- 2 tsp (4 g) smoked paprika
- 1 medium onion (150 g), finely diced
- 2 garlic cloves (6 g), finely chopped
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Check the appliance
Use a 3–4 qt (3–4 L) slow cooker and follow its manufacturer’s fill guidance, commonly one-half to two-thirds full. This recipe is unsuitable for an oversized nearly empty cooker. Thaw any frozen meat fully in the refrigerator; begin with chilled ingredients, not frozen meat. - Prepare and load
Trim chicken and place in the cooker. Stir ketchup, tomatoes, broth, vinegar, sugar, paprika, onion, garlic, salt and pepper together, then pour over the thighs. Turn them once to coat. - Cook with the lid on
Cover and cook for 4–5 hours on LOW. Keep the lid closed apart from the specified finishing step. The LOW setting must be a cooking setting, not KEEP WARM. Do not use a delayed start with raw meat. - Check and finish
Check thighs reach 165°F (74°C) and pull apart easily. Transfer to a clean plate, shred with two forks and return to the sauce. For a thicker sauce, simmer the liquid separately in a saucepan; this optional step adds time. - Portion the meal
Serve one quarter of the chicken and sauce per person. Burger buns or other sides are optional and excluded. - Cool leftovers safely
Turn off after serving. Transfer leftovers into shallow containers promptly, refrigerate within 2 hours, and do not cool the meal in the unplugged cooker. Reheat separately to 165°F (74°C); a slow cooker is not a reheating appliance.
Cook’s notes
A tomato-based smoky home sauce; sweetness and salt vary substantially with ketchup brand. A four-serving slow-cooker meal with quantities for an ordinary home kitchen.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 260 kcal · Protein 31 g · Carbohydrates 20 g · Fat 7 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.