Ingredients

3 lbs. bone-in chicken thighs, skin removed

14 oz. can diced tomatoes with Italian seasoning

6 oz. can tomato paste

1 cup chicken broth

1 onion, sliced

4 cloves garlic, minced

1 green bell pepper, chopped

½ pound fresh sliced mushrooms

1/2 cup dry red wine

1 ½ tsp. dried Basil

1 ½ tsp. dried Oregano

1/8 tsp. pepper

½ tsp. salt

¼ tsp. crushed red pepper

2 Tbsp. cornstarch

3 Tbsp. water

Preparation

Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender.

If you want a thicker sauce, combine cornstarch and water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened. Serve with hot cooked pasta, if desired. 6 servings