2 tablespoons olive oil
4 cloves garlic, minced
1 onion, sliced
1 green bell pepper, seeded and sliced into strips
1 (8 ounce) package fresh mushrooms, sliced
1 tablespoon dried Italian seasoning
8 chicken thighs
1 (28 ounce) jar crushed tomatoes, with juice
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon dried basil
Heat oil in a large fry pan. Saute onions, garlic, and bell pepper until vegetables are soft and onions are transparent.
Add mushrooms and saute 2 minutes longer. Stir in all tomatoes and Italian seasoning. Place chicken in the bottom of a slow cooker and top with tomato mixture. Cook on low heat setting for 6 hours. Add basil and cook for an additional 20 minutes. Serve with pasta.
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