4 chicken thighs, bone-in and skinless
1 16 oz. can of diced tomatoes with Italian seasonings
2 cloves garlic, minced
1 onion, diced
1 tsp. oregano
1 tsp. basil
salt and pepper to taste
place the chicken thighs into the crockpot. In a bowl, combine seasonings with tomatoes (including the juices from the can). Add onion and garlic to the crockpot, and top with tomato mixture. Make sure that the chicken is at least halfway covered in the tomato mixture. If it is not, add a bit of water or chicken stock. Cook on low for 8 hours. Chicken should fall off the bone when finished.