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
Preparation
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.
