Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
25 Mins
Total Time
4 Hours 25 Mins
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

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Ratings & Reviews

One of my family's favorites!

September 22, 2015
I make this about once a month, as everyone in my family loves it!  I omit the red pepper flakes because of the kiddos.  Also, instead of using the crockpot, I throw it in a dutch oven for 1 hour or so at 325 degrees. Then I serve this yummy dish over creamy rosemary polenta!

Domo1008's Review

November 03, 2014

vbange's Review

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.

AnglWords's Review

July 12, 2014
Easy to make. Love crockpot recipes so I tried it. I thought it was just average.

MLinebaugh's Review

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

JanieV's Review

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.

stennaro's Review

March 28, 2014

tinaford1957's Review

March 26, 2014

icancookthat's Review

March 11, 2014
I served this over polenta and it was absolutely delicious! Great for a crowd! It makes for yummy leftovers too. I ate this over egg noodles a day later. Check out my post for more detail and for step-by-step photos:

Chrysalis101's Review

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.