Categories: Slow Cooker
Ingredients
- 6-8 skinless chicken thighs (I used bone-in)
- salt and black pepper, to taste
- 2-3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 medium white onion, chopped
- 1 cup diced red bell peppers
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 (28) ounce can of diced tomatoes, drained
- 1 (6) ounce can tomato paste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 6 Kalamata olives
- 1/2 cup chopped kale, stems removed
- 2 teaspoons corn starch plus 3 teaspoons water, whisked together in a small bowl (to thicken up sauce - leave out if you want a thinner sauce consistency)
- 2 tablespoons fresh chopped parsley, plus more for serving
- Fresh basil leaves, for garnish (optional)
- grated Parmesan cheese, for serving (optional)
Directions
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Season chicken with salt and black pepper. Heat olive oil in a large non-tick skillet over medium high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to slow cooker.
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Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.
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Cover and cook on high for 3-4 hours or on low for 6-7 hours.
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minutes prior to serving, stir in the olives, kale and corn starch / water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
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Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
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Serve hot over pasta, rice or your favorite sides and top with grated parmesan, if desired.