Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless skinless chicken thighs (excess fat removed)
  • Salt and pepper to taste
  • 1 Tablespoon olive oil
  • 1 medium onion (halved and sliced)
  • 1 pepper (red, green or yellow, sliced into thin strips)
  • 2 carrots (sliced or cut into 1 inch pieces)
  • 8 ounces white mushrooms (sliced)
  • 29 ounces stewed tomatoes (Two 14.5 ounce cans)
  • 1 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 3 garlic cloves (minced)
  • 1 Tablespoon corn starch
  • 1/4 cup cold water

Instruction

  • Heat olive oil over medium-high heat.
  • Season both sides of chicken with salt and pepper.
  • Brown chicken for about 3 minutes on each side.
  • Add chicken, onions, peppers, carrots, and mushrooms to crock-pot.
  • Mix tomatoes, garlic, oregano, and red wine vinegar together.
  • Pour tomato mixture over chicken, and vegetables and stir slightly to allow tomato mixture to coat vegetables and chicken.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • To thicken the tomato sauce, remove chicken to a serving platter and keep warm.
  • Mix together corn starch and water and then stir into sauce remaining in the crock-pot.
  • Cook on high for 15 minutes.
  • Return chicken to crock-pot or pour sauce over chicken on serving platter.