Braised Chicken Thighs with Slow-Cooked Marinara Recipe

Southern Living Staff
Updated

Yields: Serves 6

Active time: 30 minutes

Total time: 2 hours 30 minutes

Ingredients

  • 1 1/2 pounds ripe tomatoes, cored and chopped (about 5 cups)

  • 2 garlic cloves, crushed

  • 1/2 cup chopped yellow onion (from 1 small onion)

  • 3 tablespoons tomato paste

  • 1 (3-inch) piece Parmesan cheese rind

  • 1 bunch fresh basil stems, plus 1/4 cup basil leaves

  • 6 boneless, skinless chicken thighs (about 2 lb.)

  • 1/2 teaspoon black pepper

  • 2 teaspoon kosher salt, divided

  • 1 tablespoon olive oil

  • 1 pound uncooked fettuccine, cooked according to package directions

  • 1/4 cup grated Parmesan cheese

Directions

  1. Combine tomatoes, garlic, onion, tomato paste, Parmesan rind, and basil stems in a 5- to 6-quart slow cooker.

  2. Sprinkle chicken thighs evenly with pepper and 1 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken to skillet, and cook until golden brown, about 2 minutes per side. Transfer to slow cooker, and nestle into tomato mixture. Cover and cook on LOW until tomatoes have broken down and chicken is very tender and done, 2 to 3 hours.

  3. Transfer chicken to a cutting board to cool slightly. Remove and discard basil stems and Parmesan rind from slow cooker. Stir in remaining 1 teaspoon salt. Process mixture using an immersion blender until mostly smooth, about 30 seconds. Shred chicken into 1-inch pieces, and stir into slow cooker.

  4. Toss pasta with tomato-chicken mixture, and divide evenly among 6 bowls. Top with basil leaves and grated Parmesan.