Ingredients

The following ingredients have 4 Servings
  • 4 medium boneless, skinless chicken thighs
  • 15 ounce can crushed tomatoes with juices
  • 1 pound red potatoes, quartered
  • 1/2 pound carrots, sliced into 1/2-inch rounds
  • 1 (16 oz) can chickpeas, drained and rinsed
  • 1 medium yellow onion, chopped
  • 3 medium cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed dried rosemary
  • 1 medium bay leaf
  • 1/2 teaspoon salt
  • 1/2 tablespoon black pepper
  • 2 tablespoons extra virgin olive oil

Instruction

  • Coat the inside of a 4-quart slow cooker with cooking spray. Add olive oil, tomatoes, herbs, salt and pepper. Mix well.
  • Place chicken thighs, vegetables, chick peas, onion and garlic into sauce. Stir to coat.
  • Cook on low for 8 hours or high for 4 hours. Remove bay leaf before serving.
  • Use a spoon to scoop out each chicken thigh, then top it with sauce and veggies.