Ingredients:

  • 1.5 lbs (680 g) bone-in, skinless chicken thighs
  • 1 cup (240 ml) chicken broth
  • 1 can (14.5 oz/410 g) diced tomatoes, undrained
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp (10 g) dried oregano
  • 1 tsp (5 g) dried basil
  • Salt and pepper, to taste
  • 1 tbsp (15 ml) olive oil
  • Fresh basil, for garnish
  • Cooked pasta or crusty bread (optional)

Instructions:

  1. Season the chicken thighs with salt, pepper, and olive oil.
  2. In a skillet, sauté onion, garlic, and bell pepper for 3-5 minutes until softened.
  3. In the crock pot, combine sautéed vegetables, diced tomatoes, chicken broth, oregano, and basil.
  4. Nestle the chicken thighs into the mixture
  5. Cover and cook on high for 4 hours or low for 6 hours.
  6. Chicken should reach an internal temperature of 165°F (75°C) and be tender.
  7. Shred or serve the chicken whole, garnished with fresh basil over pasta or bread.