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Chicken Cacciatore

Ingredients

• 1 sweet onion, sliced
• 1 3/4 to 2 pounds boneless, skinless chicken thighs
• 3 multicolored bell peppers, sliced
• 8 cloves garlic, peeled and halved
• 2 ounces tomato paste
• 29 ounces canned fire roasted diced tomatoes with juice
• 28 ounces canned small artichoke hearts, drained
• 1 cup chicken broth
• 1 bay leaf
• 2 tsp finely chopped parsley
• 1/2 tsp crushed red pepper
• 1/2 tsp dried rosemary leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 10 basil leaves, rolled and cut in little strips
• 2 ounces baby bella mushrooms, sliced

Directions

1. Spread the onions on the bottom of a 6-quart slow cooker.
2. Place the chicken on top.
3. Add the peppers, garlic, tomato paste, diced tomatoes, and artichoke hearts.
4. Add chicken broth, bay leaf, parsley, crushed red pepper, rosemary, salt and pepper.
5. Cover and cook on low for 4 hours.
6. Add the basil and mushrooms and cook for 10 minutes on high with the lid off.
7. Remove bay leaf before serving.

Attribution