Slow-cooked bone-in, skinless chicken thighs create the luxe flavor in this savory Italian chicken dinner that pairs perfectly with pasta for an incredibly easy weeknight or weekend meal.
Course Main Course
Cuisine Italian
Keyword chicken, slow cooker
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 8to 10
Calories 205kcal
Ingredients
10bone-in skinless chicken thighs, about 5 ounces each, trimmed
Kosher salt and freshly ground black pepper
Cooking spray or extra virgin olive oil
5garlic cloves, finely chopped or pressed
½largeyellow onion, chopped
1 28-ouncecan crushed tomatoes
½mediumgreen bell pepper, chopped
½mediumred bell pepper, chopped
8ouncesshiitake mushrooms, sliced
2sprigsfresh thyme
2bay leaves
Fresh parsley for garnish
Grated Parmesan cheese
Instructions
Generously season the chicken with the salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray or a drizzle of olive oil and then add the chicken. Cook until nicely browned, about 3-4 minutes per side. Transfer to a slow cooker.
Reduce the heat under the skillet to medium and coat with more cooking spray or another drizzle of olive oil. Add the garlic and onion and cook until soft, about 3-4 minutes, stirring occasionally. Transfer to the slow cooker.
Add the tomatoes, bell peppers, mushrooms, thyme and bay leaves to the slow cooker. Stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours.
Discard the bay leaf and transfer the chicken to a large plate or cutting board. Pull the chicken meat from the bones (discard the bones), shred the meat and return it to the sauce. Stir in the parsley. Serve with pasta, polenta or spaghetti squash topped with Parmesan cheese.