Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup chicken broth (low sodium)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Chop all vegetables according to the ingredient list. Mince the garlic, and zest and juice the lemon.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side, until lightly browned. This adds a depth of flavor but can be skipped.
  3. Place chopped onions, carrots, and celery in the bottom of the slow cooker. Arrange the seared (or unseared) chicken thighs on top of the vegetables.
  4. In a bowl, combine bell peppers, garlic, lemon juice, lemon zest, Italian herbs, salt, pepper, red pepper flakes (if using), diced tomatoes, and chicken broth. Pour this mixture over the chicken and vegetables in the crock-pot.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  6. If desired, shred the chicken with two forks before serving. This is optional, but gives the dish a lovely texture.
  7. Garnish with fresh parsley and serve hot.