Yield: Serves 8 | Prep Time: 10 minutes | Cook Time: 6–8 hours on Low or 3–4 hours on High
There’s some debate about whether chicken thighs or chicken breasts are the healthier option when cooking. It really comes down to how you choose to cook them. Since the chicken thighs in this recipe aren’t fried up in layers of oil, they’re able to maintain their nutritional benefits, making them a fantastic option for dinner.
INGREDIENTS
1 (28-ounce) can whole tomatoes, undrained
1 cup cremini mushrooms, quartered
2 carrots, diced
1 small bell pepper, seeded and large diced
1 small onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon red pepper flakes
2 pounds boneless skinless chicken thighs
Cooked regular, whole-wheat, or gluten-free pasta, or rice, for serving
DIRECTIONS
1. Lightly spray the insert of an 8-quart slow cooker with cooking spray. Add the tomatoes with their juices and smash with the back of a wooden spoon.
2. Add the mushrooms, carrots, bell pepper, onion, garlic, tomato paste, basil, marjoram, parsley, oregano, rosemary, and red pepper flakes. Stir to combine.
3. Lay the chicken thighs evenly over the tomato mixture and stir to coat. Cover and cook for 6 to 8 hours on Low or for 3 to 4 hours on High.
4. Shred the chicken before serving.
5. Serve over pasta or rice.