Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium Italian dressing
  • 1 can (14.5 oz) diced tomatoes (no salt added)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 8 oz fresh mozzarella
  • 1/4 cup fresh basil leaves
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the Italian dressing, diced tomatoes, minced garlic, oregano, and red pepper flakes.
  3. Pour the mixture evenly over the meat, ensuring every piece of chicken is submerged in the liquid.
  4. Cover and cook on High for 6 hours (or Low for 8 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  5. Arrange the mozzarella slices across the top of the chicken.
  6. Cover again and cook for an additional 20–30 minutes until the cheese is completely melted and bubbling.
  7. Turn off the heat, garnish with torn fresh basil and a drizzle of olive oil, and serve immediately.