Source: dLife

Slow cooked chicken thighs with sweet peppers and mushrooms sauce.

Servings

8 oz fresh mushrooms , quartered
2 medium shallots , sliced
2.5 lb boneless skinless chicken thighs
0.25 cup low sodium chicken broth
0.25 cup white wine , dry
1 tsp dried basil , crushed
0.5 tsp salt
0.25 tsp black pepper
2 tbsp cornstarch
2 tbsp cold water , cold
1 medium yellow bell peppers , cut into 1-inch strips
1 medium red bell peppers , cut into 1-inch strips
2 fresh tomatoes , chopped
0.5 cup Cheese, parmesan, fresh, shredded (optional)

1 In a 3 1/2 or 4 quart slow cooker place mushrooms and shallots. Add chicken.
2 In a small bowl combine the broth, wine, basil, salt and black pepper. Pour over chicken in cooker.
3 Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
4 Transfer chicken and vegetables to a serving platter, reserving cooking liquid. Cover chicken and vegetables with foil to keep warm.
5 If using low heat setting, turn to high heat setting.
6 In a small bowl combine the cornstarch and water. Stir into liquid in cooker. Stir in sweet pepper strips.
7 Cover and cook for 15 minutes or until thickened.
8 Spoon sauce over chicken and vegetables.
9 Top with tomatoes and Parmesan cheese (optional).

For a mellower version, substitute shallots for garlic cloves.