| Prep Time | 25 minutes |
| Cook Time | 8 hours |
| Servings |
people
|
Ingredients
- 6 boneless, skinless chicken thighs trimmed
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 2 bell peppers diced
- 1 sweet onion thinly sliced
- 8 oz. sliced baby bella mushrooms
- 4 cloves garlic minced
- 8 oz. kale deveined, torn
- 2 tablespoons capers
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- 2 teaspoons dried oregano
- 2 teaspoons garlic salt
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- Parmesan cheese for serving
Ingredients
|
|
Instructions
- To the slow cooker, add the chicken thighs, crushed tomatoes, diced tomatoes, tomato paste, bell peppers, onion, mushrooms, garlic, kale, capers, thyme, rosemary, oregano, garlic salt, pepper, and crushed red pepper flakes. Mix well.
- Cook on low for eight hours. Shred the chicken before serving. Top with Parmesan cheese, and enjoy!
Recipe Notes
Our wine choice: the 2013 Route 29 Cabernet Sauvignon. With dark fruit, toasted nuts, and mocha, the lingering finish of this well rounded red from Napa Valley will leave you wanting more! Cheers!
Share this Recipe