Ingredients
12 boneless skinless chicken thighs (about 3 pounds)2 medium green peppers, chopped1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1 can (6 ounces) tomato paste1 medium onion, chopped1/2 cup reduced-sodium chicken broth1/4 cup dry red wine or additional reduced-sodium chicken broth3 garlic cloves, minced3/4 teaspoon salt1/8 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold water Minced fresh parsley, optional
Preparation
Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened. If desired, sprinkle with parsley before serving.
