There are 2 different cooking methods for this recipe, we prefer to brown the chicken first and caramelize the veggies for additional flavor, but it's not necessary. If you choose to just throw everything into the crockpot instead of browning the chicken, remove the skin first or it will
8 chicken thighs/legs
28 oz can crushed tomatoes
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 large onion, sliced
1 tsp dried oregano
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh herbs such as basil or parsley for topping
8 oz Sliced Mushrooms
Busy Woman Method:
This is truly a simple dish to prepare. Simply season the chicken with salt & pepper and place in the bottom of your slow cooker. Pour the crushed tomatoes over the chicken, evenly,
Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer ends, remove lid, add the mushrooms, stir briefly keep the crock pot on HIGH one hour to help it thicken.
I have a bit more time Method: This one really brings out the flavors and the chicken has a nice texture to it from being browned.
Lightly spray a skillet with non-stick spray and then heat over medium-high, season the chicken with salt and pepper, then brown chicken on both sides a few minutes, Add to the slow cooker. Add a tablespoon of olive oil to the skillet, bring it back up to temperature, then add onions and peppers. Sauté until juices release and the vegetables become golden and lightly caramelized. Add to slow cooker and then add the remaining ingredients, give it a quick stir
Set crock pot to LOW 8 hours or HIGH 4 hours.
Serve over rice, hot mashed potatoes, hot fresh cooked pasta, etc. If you'd like you can add split black olive halves as well.
© Can Stock Photo Inc. / robynmac