Photo: Randy Mayor; Styling: Lindsey Lower    
Hands-on Time
25 Mins
Total Time
4 Hours 25 Mins
Yield
Serves 8 (serving size: 1 thigh and about 1/2 cup sauce)

Serve this saucy dish over polenta or pasta. Transform leftovers into soup: Shred the chicken, and place in a pot with sauce. Add unsalted chicken stock, diced zucchini, and diced carrots; simmer until veggies are tender.

How to Make It

Step 1

Place flour in a shallow dish; dredge chicken in flour, shaking off excess.

Step 2

Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

MsLaurie's Review

stennaro
February 15, 2014
This is a winner. I made it tonight however I made it stove top and I substituted kalamata olives for capers , also I did not have any tomato puree so I used about 1 tablespoon of tomato paste. Very good and I plan to retain the recipe so I can repeat it.

JanieV's Review

MLinebaugh
April 22, 2014
I thought this dish was outstanding - especially for a crock pot meal. Crock pots often make the flavors muted and drab but this was as good as something cooked on the stove top or in more labor-intensive way. That said I did make a few substitutions - I used 1-2 tablespoons of tomato paste instead of puree (another review has suggested the same change). I also sliced up some kalamata olives and stirred them in just prior to serving for an additional pop of flavor. I also lessened the red pepper flakes - a scant teaspoon instead of 1 and 1/2. Definitely a hit with the whole family, even the 2 yr old.

ILikeYummyFood's Review

DeterminedWW
March 01, 2014
This is a pretty good meal. Next time we'll reduce the red pepper flakes, as it was a little too hot. We like spicy food with some heat, but this heat over-powered some of the other flavors (also to make it more kid–friendly).

tinaford1957's Review

icancookthat
March 26, 2014
N/A

stennaro's Review

tinaford1957
March 28, 2014
N/A

NEglmm's Review

Domo1008
February 24, 2014
Bit of a production, but the result was definitely worth it. Used tomato paste instead of tomato purée as others suggested and served it over couscous. Will make this again.

vbange's Review

Vmarple
September 03, 2014
Oh my - the problem with this is trying not to eat the whole crock pot full! Yum! I served with ww linguine. I will definitely put this in the rotation.

Chrysalis101's Review

vbange
March 05, 2014
Very tasty! I followed the recipe exactly, omitting the pepper flakes & adding 4 more garlic cloves for a total of 10. I also sprinkled a 1/4 tsp of cayenne pepper to give it a little kick. When done it did not seem too watery. After it had finished cooking I stirred in the rest of the tomato purée from the 14 oz can as the purée would have gone to waste otherwise. I served it over barilla plus angel hair pasta. Both my son & husband really liked it. The only negative is that it took 40 min to prep, not 25. That being said, I would definitely make this again.

MLinebaugh's Review

LisaR123
June 12, 2014
Very good. Freezes and reheats well, too.

LisaR123's Review

NEglmm
February 17, 2014
Good- I would sub tomato paste next time for puree- was a bit watery- after done in the crock pot I reduced sauce on the stove to thicken it up a bit. I doubled the batch (split 1/2 and froze before crock pot step), I used thick chicken breasts cut into 2 pieces- used 3 1/2 breasts per batch- the first batch in crock was great. I'll let you know how the frozen batch does when I pull it out and throw it in the crock pot in the next few weeks (thinking I'll add a heaping Tablespoon of tomato paste to thicken sauce in crock from the get go). Great taste and you can definitely add some extra veggies to umph up the recipe as well.