Ingredients
- 1cupred bell peppers roasted, divided
- 2cupstomato sauce
- 1tspdried oregano
- 1tspdried basil
- 1tspsugar
- ½tspred pepper flakescrushed
- 5pcschicken thighs
- ½tspkosher salt
- ¼ tspcoarse ground black pepper
- ½cup artichoke hearts
- ½cup kalamata olives
Instructions
- In a small food processor add half the roasted bell peppers, tomato sauce, oregano, basil, sugar, crushed red pepper flakes, and puree.
- Add the chicken thighs skin side up in the slow cooker.
- Add the remaining roasted red peppers, olives, and artichoke hearts around the chicken pieces.
- Pour the sauce over the chicken pieces and around the edge of the pan.
- Cook on high for 4 to 5 hours or on low for 7 to 8 hours.