8 (approximately 2 lb) skinless boneless chicken thighs
1 tbsp olive or canola oil
3 cups chopped onion
2 cups chopped red bell pepper
6 garlic cloves, minced
1/2 cup dry red wine or chicken broth
1/2 cup tomato puree
1 1/2 tsp crushed red pepper
1 tsp dried oregano
1 tsp freshly ground black pepper
1/2 tsp salt
1 can (14.5-oz) petite diced tomatoes, do not drain
1/4 cup chopped fresh parsley or cilantro
Dredge chicken in the flour; shake of excess.
Heat a large skillet over medium-high heat; add the oil and swirl to coat. Add the chicken, in batches if necessary, and cook until browned on each side (approximately 4 minutes per side).
Place chicken into a 6-quart slow cooker.
Reduce heat under skillet to medium; add onion, bell pepper, and garlic, cooking 4 minutes. Add the broth and bring to a boil; simmer 2 minutes.
Add all ingredients to chicken in slow cooker, except for parsley or cilantro. Place lid on cooker and cook on low for 4 hours or until chicken is tender. Sprinkle with parsley or cilantro before serving.
Note: Serve over mashed potatoes or rice, if desired.
Note: File Photo