Slow Cooker Mediterranean Chicken
Slow Cooker Mediterranean Chicken with artichoke hearts, olives and roasted red peppers in a briny, herby tomato sauce is tender and flavorful with just five minutes of prep work!
Servings: 5 servings
Ingredients
- 1 cup roasted red bell peppers divided
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 5 each chicken thighs
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup artichoke hearts
- 1/2 cup kalamata olives
Instructions
- In a small food processor add half the roasted bell peppers, tomato sauce, oregano, basil, sugar and crushed red pepper flakes and puree.
- Add the chicken thighs skin side up in the slow cooker.
- Add the remaining roasted red peppers, olives and artichoke hearts around the chicken pieces.
- Pour the sauce over the chicken pieces and around the edge of the pan.
- Cook on high for 4-5 hours or on low for 7-8 hours.