Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 large yellow onion, diced
  • 2 medium red bell peppers, sliced into strips
  • 8 oz baby bella mushrooms, sliced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • ½ cup low-sodium chicken broth
  • 1 tbsp Italian seasoning
  • ½ tsp crushed red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Sear chicken for 3–4 minutes per side until a mahogany-colored crust forms. Remove chicken and set aside.
  4. In the same pan, quickly sauté the onions and peppers for 3 minutes to soften them, scraping up the brown bits from the bottom of the pan.
  5. Place the sautéed vegetables and sliced mushrooms at the bottom of the slow cooker.
  6. Nestle the seared chicken thighs on top of the vegetable bed.
  7. In a small bowl, whisk together the diced tomatoes, tomato paste, chicken broth, Italian seasoning, and red pepper flakes.
  8. Pour the sauce mixture over the chicken and vegetables.
  9. Cover and cook on High for 4 hours or Low for 7-8 hours.
  10. Garnish with chopped fresh parsley before serving.