freshly grated Parmesan cheese for serving,optional
Instructions
Season the chicken with salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray, add the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to your slow cooker. If you're using chicken breast, you can skip this step and put the chicken directly into the slow cooker (with salt and pepper). I recommend 6 hours in the slow cooker on low (2 to 3 hours high), if using breasts.
Reduce the heat under the skillet to medium and coat with more cooking spray. Add the garlic and onion and cook, stirring, until soft, 3 to 4 minutes. Transfer to the slow cooker and add the tomatoes, bell peppers, mushrooms, thyme, oregano and bay leaf. Stir to combine.
Cover and cook on high for 4 hours or on low for 8 hours.
Discard the bay leaf and transfer the chicken to a large plate. Pull the chicken meat from the bones (discard the bones), shred the meat, and return it to the sauce. Stir in the parsley (if using). If desired, serve topped with Parmesan cheese.
Notes
If you are counting WW points, prepare this recipe with 1½ to 2 pounds of boneless, skinless chicken breast instead of the thighs.
Note: in the photos for this recipe, you'll notice that I actually used 5 full chicken legs (drumstick and thigh) instead.
If you are preparing this recipe as gluten-free, just be sure to use a brand of tomatoes that is known to be GF.