This recipe comes from John Deere Mom – I changed a couple things to suit my tastes and it was instantly a favorite!
This was my first encounter in cooking with chicken thighs. I was apprehensive because I’m a sucker for tenderloins. Also, the recipe calls for boneless, skinless and I didn’t see that until after I’d bought the thighs bone in, skin on. BUT, I threw them in the crock pot whole. When the dish was done, I pulled each thigh out of the crock pot & the meat literally fell off the bone – allowing me to dump just the meat back in to mix. You won’t be disappointed with the thighs!
2 lbs. boneless, skinless chicken thighs (if they’re boneless and you feel the urge, cut them up before putting in the crockpot)
1 green pepper, chopped
1 yellow pepper, chopped
1 Italian dressing packet
1/4 c red wine
1/4 c chicken broth (use water if you don’t have the broth. But do yourself a favor and go buy a can!)
1 can (15 oz) tomato sauce
1 can (15 oz) Italian style diced tomatoes un-drained
1 yellow onion finely diced (or chunky, however you prefer)
3 cloves garlic, finely chopped
1 package fresh mushrooms
Toss chicken, onion, peppers, mushrooms & garlic into the crockpot. Mix the cans of diced tomatoes and tomato sauce with the Italian dressing mix. Pour over chicken and veggies. Add red wine & chicken broth. Cook on low 7-9 hours. Your house will smell DIVINE! As suggested, I served mine with thin spaghetti and Garlic Toast.