INGREDIENTS
4 medium boneless, skinless chicken thighs
15 ounce can crushed tomatoes with juices
1 pound red potatoes, quartered
1/2 pound carrots, sliced into 1/2-inch rounds
1 (16 oz) can chickpeas, drained and rinsed
1 medium yellow onion, chopped
3 medium cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed dried rosemary
1 medium bay leaf
1/2 teaspoon salt
1/2 tablespoon black pepper
2 tablespoons extra virgin olive oil
PREPARATION
Coat the inside of a 4-quart slow cooker with cooking spray. Add olive oil, tomatoes, herbs, salt and pepper. Mix well.
Place chicken thighs, vegetables, chick peas, onion and garlic into sauce. Stir to coat.
Cook on low for 8 hours or high for 4 hours. Remove bay leaf before serving.
Use a spoon to scoop out each chicken thigh, then top it with sauce and veggies.
Source : allrecipes.com