This was sensational. I followed a variety of reviews and used frozen, boneless, skinless chicken thighs, went heavy handed on some oregano sprinkles, added in a few shakes of onion flakes, red pepper flakes, garlic powder and a couple heaping spoonfuls of minced garlic from the jar. I used a tomato basil spaghetti sauce along with a can of tomato paste. Used 1/2 of a large green bell pepper (diced), 1/2 of a small yellow onion (diced). I started this all at 6 hours. An hour before dinner time, I added in sliced mushrooms and chopped up a zucchini, threw that in and left the lid off the final 20 minutes and my sauce thickened up very nicely. Seriously, this was so delicious. Served over angel hair pasta, some fresh steamed green beans on the side and a slice of garlic bread. I’m more excited about the left-overs for lunch tomorrow!
Ingredients
6 chicken thighs bone-in, skin on or off
Salt and pepper to season
2 tablespoons olive oil (more if needed )
2 pounds (1 kg) baby potatoes quartered
2 tablespoons minced garlic (or 8 cloves)
1 medium onion roughly chopped
1 small yellow pepper (capsicum), deseeded and diced
1 small red pepper (capsicum), deseeded and diced
2 carrots peeled and sliced
14 oz (410g) can crushed tomatoes
14 oz (400g) bottle tomato passata (tomato sauce or puree for US readers)*
150 ml red wine (optional — substitute with beef broth IF DESIRED)
2 tablespoons tomato paste
2 tablespoons freshly chopped parsley
1 teaspoon each dried basil and oregano
1 beef bouillon cube crushed
1 teaspoon salt (adjust to your taste)
pepper (adjust to your taste)
½ teaspoon red pepper flakes (optional)
1 cup sliced mushrooms
½ cup pitted black olives
Instructions
(OPTIONAL STEP): Season chicken with salt and pepper. Heat a small amount of oil in a pan or skillet. Sear skin-side down (if using skin on thighs) first for 3 minutes, until deep golden brown. Rotate and sear the other side for a further 3 minutes.
Arrange the potatoes in a 6qt slow cooker bowl in single layer. Place the chicken over the potatoes and add the rest of the ingredients over the chicken (except olives and mushrooms).
Stir to combine; cover and cook on high for 4 hours, or low for 8 hours, until the chicken is tender and falling off the bone.
Add in the mushrooms and olives in the last 30 minutes of cooking. Season with extra salt, to your tastes and serve.
Serve over rice, pasta or spaghetti squash.
From: allrecipes.com
