I just recently discovered what many people before me have, that the crock pot or slow cooker (call it what you like) isn't just for countrified cooks who don't know the upside of a pairing knife. It's for busy moms and dads, bachelors and spinsters, who love a delicious home cooked meal but can't find a dedicated hour or two at the stove in the evening.
Last week I made a vegetarian chili in the crock pot. And a few days later I threw together this rustic chicken dish. It turned out way better than I ever would have dreamed.
1 medium onion - coarsely chopped
1 red bell pepper - coarsely chopped
1 yellow bell pepper - coarsely chopped
1 package button or baby bella mushrooms - halved
1 bundle rainbow swiss chard - coarsely chopped
1 tablespoon olive oil
2 teaspoons salt
½ teaspoon pepper
1 teaspoon ground red pepper
1 teaspoon dried oregano
½ teaspoon dried basil
1 28 oz can of diced organic tomatoes
6 organic chicken thighs Breasts will also work but I found that the thighs became so tender and delicious. Boneless makes it simple but you can use bone-in if it's what you have.
Chop and toss all vegetables into the crock pot. Drizzle with a tablespoon of olive oil and toss in the salt, pepper and remaining seasonings. Lay the chicken on top and pour the can of tomatoes over the top.
Put the lid on and cook on high for 4 hours, stirring occasionally in the last hour.
Serve over a bed of brown rice or, for a 5 minute solution just before you eat, some hot polenta. Sprinkle with parmesan cheese and enjoy!