- 8 chicken thighs, with the bone, skin removed
- 28 oz can crushed tomatoes (Tuttorosso my favorite!)
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1/2 large onion, sliced
- 1 tsp dried oregano
- 1 bay leaf
- salt and fresh pepper to taste
- 1/4 cup fresh herbs such as basil or parsley for topping
- Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.
- Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.
- Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.
- Remove bay leaf, adjust salt and pepper and enjoy!
It was yummy.
Sent from my iPhone
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