Ingredients
6 bone-in skin-on chicken thighs
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 ounces cremini mushrooms, sliced
4 cloves garlic, minced
28 ounces crushed tomatoes
1/2 cup chicken broth
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)
Fresh basil, chopped (for garnish)
Instructions
Pat the chicken thighs dry and season with salt and black pepper.
Heat olive oil in the bottom of your slow cooker.
Add chicken thighs, skin-side down, and sear for a few minutes (optional but recommended for extra flavor). Flip and sear on the other side.
Push chicken to the edges of the slow cooker. Add chopped onion, red bell pepper, yellow bell pepper, garlic, and mushrooms to the center.
Layer crushed tomatoes and chicken broth over the vegetables and chicken.
Stir in dried oregano, dried basil, dried rosemary, and red pepper flakes.
Cover and cook on Low for 6-8 hours.
Once ready, remove chicken and shred it slightly. Stir the sauce to blend all ingredients and season to taste.
Serve over pasta or polenta and garnish with fresh parsley and basil.
Notes
For a thicker sauce, remove the lid the last 30 minutes of cooking to allow the sauce to reduce.
Feel free to swap vegetables or herbs to suit your taste or ingredient availability.
Storage: Let leftovers cool and refrigerate for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20
- Cook Time: 380
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg