Ingredients
6 bone-in, skinless chicken thighs (about 2–2½ lbs / 900–1100 g)
2 tbsp olive oil
1 medium onion, chopped (about 1 cup)
2 bell peppers (use 1 red + 1 green), seeded and sliced into ½” strips
8 oz (225 g) mushrooms, wiped clean and sliced
3 cloves garlic, minced
1 (28 oz / 800 g) can crushed tomatoes
2 tbsp tomato paste
1 cup chicken broth (use low-sodium if preferred; this replaces any wine)
½ cup additional chicken broth (so total 1½ cups — adjust for desired sauce thickness)
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Prep ingredients. Chop the onion, slice the bell peppers and mushrooms, and mince the garlic. Open the crushed tomatoes and measure out the tomato paste and chicken broth(s). Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Heat the skillet. Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil heat until shimmering but not smoking (about 1–2 minutes).
Sear the chicken. Working in batches if needed so the pan isn’t crowded, add the seasoned chicken thighs skin-side down (if any skin bits remain) or presentation side down. Sear for 3–4 minutes per side until a golden brown crust forms. The goal is color and flavor, not to cook through. Transfer seared thighs to a plate as they finish.
Sauté the aromatics and peppers. In the same skillet (add a splash more oil if the pan is dry), add the chopped onion and sliced bell peppers. Sauté over medium heat, stirring occasionally, for 5–7 minutes until the onion becomes translucent and the peppers begin to soften.
Cook mushrooms & garlic. Add the sliced mushrooms to the skillet with the onion and peppers. Continue to cook, stirring, for 2–3 minutes until the mushrooms begin to release their juices. Add the minced garlic and cook for 30–60 seconds more, just until fragrant—do not let the garlic brown.
Transfer to slow cooker. Spoon the sautéed vegetables into the slow cooker, spreading them in an even layer. Arrange the seared chicken thighs on top of the vegetables.
Make the tomato sauce. In a medium bowl, whisk together the crushed tomatoes, tomato paste (break it up well), 1½ cups chicken broth (1 cup + ½ cup), dried oregano, dried basil, and the bay leaf. Whisk until the tomato paste is fully incorporated and the sauce is smooth. Taste briefly and add a pinch of salt and pepper — remember flavors concentrate as it cooks.
Pour sauce over chicken. Pour the tomato mixture evenly over the chicken and vegetables in the slow cooker, making sure the thighs are well coated. Use a spoon to nudge some sauce under the pieces if possible so the meat cooks evenly.
Cook. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is tender and the internal temperature reaches 165°F (74°C) when checked at the thickest part near bone with an instant-read thermometer.
Optional — shred for a saucier dish. If you prefer a richer, more integrated sauce, carefully remove the chicken thighs to a cutting board 15–20 minutes before serving, shred the meat with two forks (discard bones), then return the shredded chicken to the slow cooker and stir to combine. This distributes meat into the sauce and thickens it slightly.
Finish and season. Remove and discard the bay leaf. Taste the sauce and adjust seasoning with more salt and pepper if needed. If the sauce is too thin, remove the lid and cook on HIGH for 15–30 minutes to reduce; if too thick, stir in up to ¼ cup extra chicken broth.
Garnish and serve. Sprinkle chopped fresh parsley over the top. Serve hot over pasta, rice, or creamy polenta, or alongside crusty bread for sopping up the sauce.
Notes & Substitutions
Alcohol removed: The recipe replaces any wine with extra chicken broth to keep it family-friendly and alcohol-free.
Make-ahead: Assemble in the slow cooker the night before (without turning it on). Refrigerate overnight and cook the next day—bring to room temperature briefly before starting the cooker.
Vegetarian option: Swap chicken for firm roasted cauliflower steaks or large portobello caps and use vegetable broth.
Sauce thickness: For a thicker sauce, stir in 1–2 tsp cornstarch mixed with equal cold water during the last 15 minutes of cooking and cook until thickened.
Prep Time: 20 minutes | Cooking Time: 6–8 hours (LOW) | Total Time: 6 hours 20 minutes Kcal: 375 kcal | Servings: 6