Ingredients:

  • 8 large (approx. 3 lbs) Boneless, Skinless Chicken Thighs, trimmed
  • Fine Sea Salt & Black Pepper, to taste
  • 3 Tbsp Olive Oil, divided
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 large Red Bell Pepper, roughly chopped
  • 1 large Green Bell Pepper, roughly chopped
  • 8 oz Cremini or Button Mushrooms, sliced
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (e.g., Chianti or Merlot) OR Chicken Stock
  • 2 x 14.5 oz cans Diced Tomatoes, undrained
  • 1 x 28 oz can Crushed Tomatoes
  • 1/2 cup Chicken Stock (Low Sodium)
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 2 large Bay Leaves
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs completely dry. Season generously on all sides with salt and black pepper.
  2. Sear the Chicken: Heat 2 Tbsp of olive oil in the skillet over medium-high heat. Sear the chicken in batches (do not crowd the pan) for 3–4 minutes per side, just until a golden-brown crust forms. The chicken does not need to be cooked through.
  3. Transfer: Remove the seared chicken and place it directly into the bottom of the slow cooker insert.
  4. Sauté Aromatics: Reduce the heat slightly. Add the remaining 1 Tbsp of olive oil to the skillet, scraping up any browned bits from the chicken. Add the diced onion and bell peppers. Sauté for 5–7 minutes until softened.
  5. Add Garlic and Mushrooms: Stir in the sliced mushrooms and minced garlic. Cook for 3 more minutes until the mushrooms begin to release their moisture.
  6. Bloom the Tomato Paste: Stir in the tomato paste and cook for 1 minute, pressing it against the bottom of the pan. This deepens the tomato flavour.
  7. Deglaze (Optional but Recommended): Pour in the red wine (or stock substitute). Bring to a bubble, scraping up any final stuck bits from the bottom of the skillet. Reduce the liquid by about half (1–2 minutes).
  8. Combine Ingredients: Pour the sautéed vegetables and deglazing liquid over the chicken in the slow cooker.
  9. Add Liquids and Herbs: Add the diced tomatoes, crushed tomatoes, chicken stock, oregano, thyme, rosemary, and bay leaves. Do not stir excessively—allow the chicken to remain mostly submerged under the sauce.
  10. Cook: Cover the slow cooker. Cook on Low for 7–8 hours or on High for 4 hours, until the chicken is fork-tender and shreds easily.
  11. Remove and Shred (Optional): Once cooked, remove the chicken thighs and shred them coarsely with two forks, then return the shredded meat to the sauce. (Alternatively, leave the chicken thighs whole for a rustic presentation.)
  12. Adjust and Finish: Stir in the chopped fresh parsley. Taste the sauce and adjust seasoning (salt and pepper) as needed. Remove and discard the two bay leaves before serving.