Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • 0.5 cup dry red wine (Chianti or Merlot)
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 0.25 cup Kalamata olives, pitted
  • 1 tbsp capers, rinsed
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Layer the thinly sliced yellow onion, red and green bell pepper strips, and sliced mushrooms at the bottom of a 6-quart or larger slow cooker. This creates a flavor-infused base for the chicken.
  2. Season the chicken thighs with salt and pepper, then place them on top of the vegetable layer.
  3. In a medium mixing bowl, whisk together the crushed tomatoes, tomato paste, dry red wine, balsamic vinegar, minced garlic, dried oregano, dried thyme, and red pepper flakes.
  4. Pour the tomato mixture over the chicken and vegetables in the slow cooker.
  5. Cover and cook on High for 4 hours or on Low for 7-8 hours until the chicken is tender and the sauce has thickened.
  6. About 15 minutes before serving, stir in the Kalamata olives and rinsed capers.