Makes 8 Servings (about 1 3/4 cup per serving)
2 green bell peppers, chopped into bite sized pieces
10 oz baby bella mushrooms, sliced
4 cloves garlic, minced
1 onion, diced
3 pounds boneless, skinless chicken thighs (any boneless chicken will work)
2 (28 oz) cans of crushed tomatoes
6 oz tomato paste
bay leaf
1/2 teaspoon dried oregano
1 tablespoon fresh basil, finely chopped
splash or two of wine (optional. I like red)
salt and pepper to taste
Add all of the ingredients to your slow cooker and give it a big stir. Cook on low for 8 eight hours, and taste for seasoning. Salt and pepper as needed. You can shred the chicken if you’d like, or leave it as is.
This is great served over pasta, rice, polenta, or spaghetti squash! I like to serve half and freeze the other half.
*nutrition information calculated using CalorieCount and should be regarded as an estimate. Does not include wine.
