Ingredients needed:
* 2 tablespoons of olive oil
* 8 bone-in chicken thighs, skin removed
* 1 medium onion, thinly sliced
* 1 red bell pepper, thinly sliced
* 12 black or green olives, pitted and chopped
* 4 cloves garlic, minced
* 1 teaspoon red-pepper flakes
* 1/2 cup of dry red wine
* 1 1/2 cup of reduced-sodium chicken broth
* 1 lb plum tomatoes, coarsely chopped
* 2 tablespoons chopped parsley
Preparation steps:
* Heat oil in large cast-iron skillet or saute pan over medium-high heat. Season chicken with salt and black pepper. Cook, turning, until browned on all sides, 8 to 10 minutes. Transfer to plate and set aside
* Reduce heat to medium and add onion, bell pepper, olives, garlic, and red-pepper flakes. Cook until softened, about 10 minutes. Pour in wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes. Transfer to crockpot coated with cooking spray. Add broth and tomatoes.
* Add chicken to crockpot, tucking into vegetables. Cover and cook until chicken is tender, 6 to 7 hours on low. Top with parsley.
Enjoy
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