Rate this recipe
4.4/5
(7 Votes)
1 Picture
Ingredients
- 1 cup chicken broth
- 1 can (6 oz) tomato paste
- 2 1/2 lbs bone-in chicken thighs, skin removed and discarded
- 2 medium red peppers, seeded and sliced
- 12 oz cremini (baby bella) mushrooms, trimmed and cut into halves (or quarters, if large)
- 1 medium onion, chopped
- 2 pickled cherry peppers, stemmed and cut into halves
- 2 cloves garlic, crushed with press
- 2 small sprigs fresh rosemary
- Cooked polenta, for serving
- 2 Tbsp capers, drained and finely chopped
Details
Servings 4
Preparation time 15mins
Cooking time 315mins
Adapted from goodhousekeeping.com
Preparation
Step 1
In bowl of 7 to 8-qt slow cooker, whisk together broth and tomato paste.
Sprinkle chicken with 1/2 tsp each salt and pepper; transfer to slow cooker bowl along with red peppers, mushrooms, onion, cherry peppers, garlic and rosemary. Replace lid and cook on low for 5 hours or until chicken is cooked through.
To serve, spoon over polenta. Garnish with capers.
Review this recipe