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Ingredients
- 8 Boneless, Skinless chicken thighs (about 2 1/4 lbs)
- 1 tsp dried oregano
- 1 tbs coconut oil
- 1 onion, chopped
- 1 red pepper, cut into 1" pieces
- 1 (8 oz) pkg sliced mushrooms
- 1 (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 2 tbs tomato paste
- 2 cloves garlic, minced
Details
Servings 4
Preparation time 25mins
Cooking time 360mins
Preparation
Step 1
Season chicken with oregano, 1/2 tsp salt and 1/4 tsp pepper. Place in 6-qt slow cooker. Add remaining ingredients. Cover and cook on low 6 hrs. or high 3 hrs. Serve over zucchini noodles, if desired.
INSTANT POT VARIATION: Season chicken as directed above. Add oil to 6-qt Instant Pot. Select "saute" function. When oil is hot, add half of chicken; cook until browned, 4-8 minutes, turning once. Repeat with remaining chicken. Select "cancel". Transfer chicken to plate. Add remaining ingredients and 1/2 tsp salt and 1/4 tsp pepper to pot. Add Chicken. Lock lid. Set to cook on high pressure 12 minutes. Use quick release
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