Ingredients:

  • 4 large boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
  • 1 medium onion, chopped (about 1 cup / 150 g)
  • 2 bell peppers (1 red, 1 green), sliced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425 g) crushed tomatoes (look for low-sodium options)
  • 1/2 cup (80 g) sliced black olives
  • 2 tsp dried Italian herbs (basil, oregano, thyme)
  • Salt and pepper to taste
  • 2 tbsp (30 ml) olive oil
  • Fresh basil for garnish (optional)

Instructions:

  1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown the chicken thighs for 2-3 minutes per side.
  2. Place the chopped onion and sliced bell peppers at the bottom of the crock pot. Add the browned chicken thighs on top. Sprinkle minced garlic over the chicken, followed by olives, crushed tomatoes, and dried herbs.
  3. Cover and cook on low for 6 hours or high for 4 hours.
  4. Ensure the chicken reaches an internal temperature of 165°F (75°C). Shred the chicken if desired for a more rustic presentation.
  5. Garnish with fresh basil before serving.