Ingredients:
- 6 bone-in, skinless chicken thighs (about 2.5 lbs / 1.1 kg) OR 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680 g)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, thinly sliced (about 1 cup / 150g)
- 1 red bell pepper, seeded and sliced (about 1 cup / 150g)
- 1 green bell pepper, seeded and sliced (about 1 cup / 150g)
- 8 oz (225g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 (28 oz / 796g) can crushed tomatoes
- 1 (6 oz / 170g) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a touch of heat)
- ½ cup chicken broth OR dry red wine (like Chianti or Merlot)
- 2 tablespoons capers OR sliced black olives (optional)
- Fresh parsley OR basil, chopped (for garnish)
- Cooked pasta (such as spaghetti, penne, or rigatoni), rice, or creamy polenta, for serving
Instructions:
- (Optional) Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken for 2-3 minutes per side, until lightly browned.
- Build the Base: Place sliced onion, bell peppers, mushrooms, and garlic in the bottom of the slow cooker.
- Layer the Chicken: Arrange the seared (or un-seared) chicken on top of the vegetables.
- Make the Sauce: In a mixing bowl, combine crushed tomatoes, tomato paste, oregano, basil, thyme, salt, pepper, red pepper flakes (if using), and chicken broth (or wine). Whisk until well combined.
- Add the Sauce to the Slow Cooker: Pour the sauce over the chicken and vegetables, ensuring the chicken is mostly submerged.
- Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is very tender.
- Finish and Serve: During the last 15 minutes of cooking, stir in capers or olives (if using). Serve hot over cooked pasta, rice, or polenta. Garnish with fresh parsley or basil.