Ingredients:

SERVES 8

• 8 skinless, bone-in chicken thighs 
• 5 cloves of garlic, minced 
• 1 medium onion, chopped 
• 2 cups canned crushed tomatoes 
• 1 medium green bell pepper, chopped 
• 1 medium red bell pepper, chopped 
• 2 cups sliced, raw mushrooms  
• 1 bay leaf 
• 1 tbsp red pepper flakes 
• 1 tbsp olive oil 

Directions:

1. Season the chicken generously with salt. Heat the olive oil in a skillet over medium-high heat, then add chicken. Cook until lightly browned, about 4 minutes a side. Do not crowd; brown chicken in two batches if necessary. 

2. Add the browned chicken to the slow cooker. 

3. Turn skillet heat down to medium, add the onions. Sauté until soft, 5 to 8 minutes. Add garlic and cook 1 minute more. Season lightly with salt. 

4. Add onion and garlic to slow cooker. Add tomatoes, bell peppers, mushrooms, bay leaf, and red pepper flakes. Mix well, so the chicken is completely coated in tomatoes. 

5. Cover and cook on high 4 hours, or low 8 hours.