Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 bell peppers (1 red, 1 yellow or green), chopped
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2-3 pounds boneless, skinless chicken thighs
  • ¼ cup chopped fresh parsley, for garnish
  • 1/2 cup dry red wine (optional)

Instructions:

  1. Chop the onion, bell peppers, and mushrooms. Mince the garlic.
  2. In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt and pepper. Sear the chicken on all sides until lightly browned (optional).
  3. Place the chopped onion, bell peppers, and mushrooms in the bottom of the slow cooker. Top with minced garlic.
  4. Pour in the crushed tomatoes and tomato sauce. Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, pepper, and red wine (if using).
  5. Place the chicken on top of the sauce. Make sure the chicken is mostly submerged.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
  7. If using chicken breasts, you may want to shred the chicken with two forks after cooking (optional).
  8. Stir in the fresh parsley. Serve hot.