Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 large red bell peppers, sliced into strips
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the sliced onions and red bell peppers at the bottom of the slow cooker to create a vegetable bed.
  2. Arrange the chicken thighs on top of the vegetables.
  3. In a small bowl, whisk together the diced tomatoes, tomato paste, vinegar, and all spices, then pour the mixture evenly over the chicken.
  4. Cover and cook on Low for 6-7 hours or High for 3-4 hours until chicken reaches an internal temperature of 165°F (74°C).
  5. Whisk cornstarch and cold water in a small cup until smooth to create a slurry.
  6. Stir the slurry into the bubbling sauce and cook on High for an additional 15–30 minutes until the sauce is glossy and thick.