Description
A hearty and flavorful Italian classic made easy in the crock pot. Tender chicken thighs simmer in a rich tomato sauce with bell peppers, mushrooms, and Italian herbs for a comforting meal.
Ingredients
6 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
8 ounces cremini mushrooms, sliced
1 (28-ounce) can crushed tomatoes
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoons chopped fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and brown for 4-5 minutes until golden. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
In the same skillet, add sliced onion and cook for 3 minutes until softened. Add minced garlic, sliced red and green bell peppers, and mushrooms. Cook for another 4 minutes, stirring occasionally.
Transfer the cooked vegetables to the crock pot.
Add crushed tomatoes, chicken broth, dried oregano, dried basil, dried thyme, crushed red pepper flakes, tomato paste, balsamic vinegar, and sugar to the crock pot. Stir well to combine.
Place the browned chicken thighs on top of the sauce mixture in the crock pot.
Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
About 10 minutes before serving, sprinkle chopped fresh parsley over the dish.
Serve hot over cooked pasta, polenta, or rice as desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours