Categories: Slow Cooker

Ingredients

• 8 bone-in chicken thighs, fat trimmed
• 3/4 tsp kosher salt
• Black pepper
• Cooking spray
• 5 garlic cloves, finely chopped
• 1/2 large onion, chopped
• 28 oz. can crushed tomatoes
• 1/2 medium red bell pepper, chopped
• 1/2 medium green bell pepper, chopped
• 4 oz. sliced shiitake mushrooms
• 1 sprig fresh thyme
• 1 sprig fresh oregano
• 1 bay leaf
• 1 tbsp. chopped fresh parsley
• Grated Pecorino Romano

Directions

1. Season the chicken with salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray, add the chicken, and cook until browned, 2-3 minutes per side. Transfer to a slow cooker.

2. Reduce the heat under the skillet to medium and coat with more cooking spray. Add the garlic and onion and cook, stirring, until soft, 3-4 minutes. Transfer to the slow cooker and add the tomatoes, bell peppers, mushrooms, thyme, oregano, and bay leaf. Stir to combine.

3. Cover and cook on LOW 8 hours.

4. Discard the bay leaf and transfer the chicken to a large plate. Pull the chicken meat from the bones, shred the meat, and return it to the sauce. Stir in the parsley. Serve topped with Romano.

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