Ingredients
Method
- Dry rub the chicken with seasonings. If using thighs with skin on then you can pan seared the chicken over medium-high heat until a golden brown crust forms but do not cook the chicken all the way through. This is optional.
- Cut all the veggies roughly, you need larger chunks. Add the tomato paste, tomatoes, wine into slow cooker.
- Place the chicken in the slow cooker. Top with chopped veggies, and fresh herbs. Cook on HIGH for 4 hours or LOW for 6 hours.
- Serve with more fresh herbs such as fresh parsley, mashed potatoes, or rice.
Nutrition
Video
Notes
- I’ve used boneless, skin-on chicken thighs. If you use chicken thighs with the skin on like I have, it’s best to first pan-sear them so that the skin gets a golden brown crust before adding them to the slow cooker but don’t cook them all the way through. Using bone-in chicken thighs may require extra time to cook.
- Cut the vegetables into roughly the same size so that they cook evenly.
- To Store. Let the chicken cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and you may need to add some water or broth to return the initial consistency.
- To Freeze. Follow the same steps and freeze for up to 2-3 months.
- To Make Ahead. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.