Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs (approx. 8 medium thighs)
  • 2 tbsp (30 ml) Olive oil (for searing)
  • 1 tsp (5 g) Fine sea salt
  • ½ tsp (2.5 g) Freshly cracked black pepper
  • 1 large (300 g) Yellow onion, finely chopped
  • 2 medium (300 g) Bell peppers (one red, one yellow), deseeded and roughly chopped
  • 225 g (8 oz) Cremini or button mushrooms, sliced
  • 4 cloves Garlic, minced
  • 2 tbsp (30 g) Tomato paste
  • 125 ml (½ cup) Dry red wine (such as Chianti or Merlot) OR 3 tbsp balsamic vinegar
  • 800 g (28 oz) Canned crushed tomatoes
  • 120 ml (½ cup) Low-sodium chicken stock
  • 1 tsp (5 g) Dried oregano
  • ½ tsp (2.5 g) Dried thyme
  • 2 Bay leaves
  • ½ tsp (2.5 g) Sugar (to cut acidity)
  • 120 g (4 oz) Pitted Kalamata olives (optional)
  • 2 tbsp Fresh parsley, chopped
  • A squeeze of fresh lemon juice

Instructions:

  1. Prep and Season Chicken: Pat the chicken thighs completely dry. Season generously with salt and pepper.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches until deeply golden brown on both sides (about 3–4 minutes per side). Remove the chicken and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, bell peppers, and mushrooms to the same pan. Sauté for 5–7 minutes until the vegetables have softened slightly.
  4. Add Paste and Garlic: Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
  5. Deglaze: Pour the red wine (or balsamic vinegar) into the hot pan. Scrape up any browned bits from the bottom of the skillet. Cook until the liquid has reduced by half.
  6. Build the Sauce: Stir in the crushed tomatoes, chicken stock, oregano, thyme, bay leaves, sugar, and olives (if using). Bring the sauce mixture to a gentle simmer.
  7. Assemble Slow Cooker: Pour the sauce and vegetables into the base of the slow cooker (6-quart/5.7-litre). Gently nestle the seared chicken thighs on top of the sauce mixture.
  8. Cook: Cover the slow cooker. Cook on Low for 7–8 hours or on High for 3.5–4 hours, until the chicken is tender.
  9. Check and Adjust: Once cooked, remove and discard the bay leaves. Taste the sauce, adjusting salt and pepper as needed. (If the sauce is too thin, thicken it with a cornflour slurry).
  10. Final Touches: Stir in the fresh parsley and a quick squeeze of lemon juice just before serving. Serve hot over polenta or pasta.