Slow Cooker Mediterranean Chicken

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  1 cup Red Peppers, Roasted, Jarred
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  2 cup Tomato Sauce
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  1 tsp Oregano, Dried
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  1 tsp Basil, Dried
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  1 tsp Sugar, Granulated White
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  0.5 tsp Red pepper flakes
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  5 Chicken Thigh, Bone-In, Skin-On(965g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 tsp 1/2 teaspoon Kosher salt
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  0.3 tsp 1/4 teaspoon cracked pepper
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  0.5 cup Artichoke Hearts, Canned, Drained
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  0.5 cup Olives, Kalamata, Canned, Pitted

Instructions

1. 1Pat the chicken thighs dry with paper towels, then season all sides with the kosher salt and cracked pepper.
2. 2Heat a large skillet or Dutch oven over medium-high heat, then place the chicken thighs skin side down and cook 6–8 minutes until the skin is golden brown and renders fat; flip and cook 3–4 minutes more until the second side is lightly browned.
3. 3Remove the chicken from the skillet and set aside.
4. 4In a small food processor, combine half the roasted red peppers, the tomato sauce, dried oregano, fresh basil, the sugar, and red pepper flakes; pulse until smooth.
5. 5Pour the pureed sauce into the skillet, then add the remaining roasted red peppers, artichoke hearts, and kalamata olives, stirring to combine.
6. 6Nestle the browned chicken thighs skin side up back into the skillet, partially submerged in sauce, then reduce heat to low, cover, and simmer 25–30 minutes until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
7. 7Divide the chicken and sauce evenly into 5 airtight containers while hot, then cool to room temperature before sealing and refrigerating.