Slow-Cooked Chicken Thighs with Bell Peppers and Onions

This comforting slow-cooked dish features tender chicken thighs simmered with sweet bell peppers and onions, creating a delightful harmony of flavors. Enhanced with aromatic spices and a splash of balsamic vinegar for depth, this recipe offers a satisfying balance of traditional and creative elements, making it perfect for family dinners. It’s also easy to prepare, requiring minimal effort while delivering maximum taste.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup balsamic vinegar
• 1 cup low-sodium chicken broth
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken thighs with salt, pepper, smoked paprika, and oregano.
2. Sear the chicken thighs in the skillet for 3-4 minutes on each side until golden brown. Remove from heat.
3. In the crock pot, layer the sliced onions and bell peppers. Add the minced garlic on top.
4. Place the seared chicken thighs on top of the vegetables.
5. In a small bowl, mix the balsamic vinegar and chicken broth, then pour it over the chicken and vegetables in the crock pot.
6. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
7. Once done, garnish with fresh parsley before serving.