Crock Pot Chicken Cacciatore

Another favorite from www.skinnytaste.com!  I plan on cooking this again sometime soon and trying it as a freezer meal...hopefully it will be just as tasty that way!  I have tons of peppers right now from Mama's garden, and this would be a great way to use them up!

The author of skinnytaste highly recommended using chicken thighs instead of the boneless, skinless chicken breasts; she stated that they taste much better.  I usually just throw the breasts in anyway, because that's what I stock up on when they are on sale.  I made a special note on my grocery list for this one, however, and I totally agree with Ms. Skinnytaste...the meat cooking on the bone definitely tasted better.

• 8 chicken thighs, with the bone, skin removed
• 28 oz can crushed tomatoes 
• 1/2 red bell pepper, sliced into strips (I go ahead and use the whole thing)
• 1/2 green bell pepper, sliced into strips (again, I don't see a need in storing half a pepper)
• 1/2 large onion, sliced (yep - I used all of this one, too)
• 1 tsp dried oregano 
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

1. Season chicken with salt and black pepper and place in the slow cooker. 
2. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, and give it a quick stir.  
3. Set crock pot to LOW 8 hours or HIGH 4 hours. (My crocks never seem to really take this long.)
4. To help thicken the sauce, remove the crock lid and let it cook on high for around an hour; you may want to add a tablespoon or so of cornstarch as well.
5. While the sauce is thickening, I go ahead and debone the thighs....it makes prep for the kiddos easier!

Serve over linguine and sprinkle with parmesan cheese!