This is one of my favorite fall and winter recipes. It’s so warming, comforting and healthy. It’s meant to be slow cooked, so make sure you start it early enough so that it has adequate time to cook before your dinnertime. You can certainly throw all the ingredients in the slow cooker but keep in mind that the flavor will not be as rich and savory. I like using boneless, skinless chicken thighs because they are easy to use and have so much more flavor than chicken breasts. As with all of my recipes, measurements are approximate. So, if your unsure, please always feel free to shoot me an email at hope@hoperecuperolifestyle.com before you get started.

1.5 to 2 lbs. of boneless, skinless chicken thighs

3-5 Tablespoons of oil (I prefer avocado oil for high heat cooking)

1 medium onion diced

4-5 cloves of garlic minced

1 8 oz. package of sliced mushrooms

2 medium bell peppers diced

1 medium zucchini diced

2-4 cups of good red sauce

1 Tablespoon dried oregano

2 Tablespoons dried basil

1-2 Teaspoons red pepper flakes (optional)

Pat chicken dry and season with salt and pepper. Heat a large skillet over medium heat, coat pan with oil and add chicken thighs. Brown chicken on both sides, remove from the pan and set aside. Add mushrooms to skillet, season with salt and pepper and saute until browned. Add additional cooking oil if needed. Remove mushrooms from the pan and set aside. Add onions and garlic and saute until softened while scraping any bits on the bottom of the pan (this is flavor!). Add peppers and zucchini, season with salt and pepper and saute until softened and lightly caramelized. Add back the chicken and mushrooms and then add about 2 cups of your red sauce to start. Add oregano, basil and pepper flakes and stir. Turn the heat down, cover and simmer until the chicken is fork tender, approximately 1 to 2 hours. Continue to add as much sauce as needed so that everything can simmer without drying out. Serve over quinoa, pasta or rice.