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Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, trimmed
- Salt and pepper, to season chicken
- 1/3 cup all-purpose flour
- 1–2 tablespoons vegetable oil
- 1 medium green bell pepper, halved and thinly sliced
- 2 medium onions, halved and thinly sliced
- 2 cups mushrooms, sliced
- 6 cloves garlic, finely chopped
- 14.5 ounces canned diced tomatoes, undrained
- 14.5 ounces canned tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Grated Parmesan cheese, to taste
- Fresh Italian parsley, chopped, for garnish
Instructions
- Season the chicken thighs with salt and pepper, then dredge in flour.
- Heat vegetable oil in a skillet and sear chicken thighs for 2-3 minutes on each side.
- Mix bell pepper, onions, mushrooms, garlic, diced tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper in a bowl.
- Layer half of the seared chicken in the slow cooker, followed by half of the vegetable mixture.
- Add the remaining chicken and top with the rest of the vegetable mixture and bay leaves.
- Cover and cook on low for 4-5 hours.
Notes
Adding a splash of red wine to the vegetable mixture enhances flavor.
Adjust seasoning according to taste preferences.
Consider using chicken breasts instead of thighs for a variation.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg