Equipment
- slow cooker
Ingredients
- 3 lb Bone-In Skin-On Chicken Thighs
- 1 can Crushed Tomatoes (28 oz)
- 1 medium Onion, sliced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 8 oz Cremini Mushrooms, sliced
- 4 cloves Garlic, minced
- 1/2 cup Dry Red Wine
- 2 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Fresh Basil for garnish
Instructions
- Season the chicken thighs generously with salt and black pepper on both sides. If you have time, sear them skin-side down in a hot skillet with a drizzle of olive oil for 3 to 4 minutes until the skin is golden. This step is optional but adds great flavor.
- Place the sliced onion, bell peppers, mushrooms, and minced garlic in the bottom of the slow cooker.
- In a bowl, stir together the crushed tomatoes, red wine, tomato paste, dried oregano, dried basil, and red pepper flakes. Pour this sauce over the vegetables.
- Nestle the chicken thighs into the sauce skin-side up, pressing them down so they are mostly submerged.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be incredibly tender and nearly falling off the bone.
- Carefully remove the chicken thighs and set aside. Give the sauce a good stir and taste for seasoning, adjusting salt and pepper as needed.
- Serve the chicken over a bed of spaghetti, polenta, or crusty bread, spooning plenty of the chunky vegetable sauce over the top. Garnish with fresh basil leaves.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 16gProtein: 28gFat: 18g
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