Ingredients
- 4 chicken thighs (bone-in, skinless)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), sliced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup chicken broth
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Equipment Needed
- Slow cooker
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-Step Instructions
To kick things off, I start by prepping my chicken thighs—trimming any excess fat and seasoning them with a generous pinch of salt and pepper. Next, I heat a little olive oil in a skillet over medium-high heat and sear the chicken for about 3-4 minutes on each side until they’re golden brown. This step might seem extra, but trust me, it locks in so much flavor! Once the chicken is seared, I transfer it to my slow cooker. (See the next page below to continue steps…)