Ingredients

The following ingredients have 6 Servings
  • 6-8 bone-in chicken thighs
  • salt & pepper (to taste)
  • 1 green bell pepper (cored, seeded and diced)
  • 1 red bell pepper (cored, seeded and diced)
  • 1 yellow onion (diced)
  • 8 ounces sliced mushrooms
  • 3 cloves garlic (minced)
  • 14 ounces tomato sauce
  • 14 ounces canned diced tomatoes (with juice)
  • ½ cup chicken stock
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup kalamata olives (drained and pitted, or 1 ½ tablespoons capers)

Instruction

  • Season chicken with salt & pepper and cook over medium heat until skin is browned, about 3-4 minutes.
  • Top the chicken with diced bell peppers, onion, mushrooms, and garlic.
  • Combine remaining ingredients (except olives) and pour over the vegetables.
  • Cover the slow cooker and cook on high for 3-4 hours or on low for 7-8 hours or until chicken is cooked through.
  • After 4 hours carefully remove the chicken, add olives (or capers) and stir to combine the sauce.
  • Serve the chicken over pasta with the sauce from the slow cooker.