Here’s the perfect Italian meal to serve company. It frees you up to visit with your guests and always receives compliments. I like to serve it with hot cooked pasta, green salad and a dry red wine. Mangia!
—MARTHA SCHIRMACHER STERLING HEIGHTS, MI
PREP: 15 MIN. • COOK: 8 1/2 HOURS • MAKES: 12 SERVINGS
12 boneless skinless chicken thighs (about 3 pounds)
2 medium green peppers, chopped
1 can (14 1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1 medium onion, sliced
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or additional reduced-sodium chicken broth
3 garlic cloves, minced
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken.
2. Cover and cook on low 8-10 hours or until chicken is tender.
3. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high 30 minutes or until sauce is thickened.
Cook to Cook
This was pretty good. I like dark meat and my husband likes white meat, so we had a combination of the two. I loved both. I’d suggest adding a little crushed red pepper, though. We sprinkled some on our chicken when we went back for seconds. :)
—RWIPPEL