Slow Cooker Rosemary and Red Pepper Chicken

This slow cooker recipe for Rosemary and Red Pepper Chicken is a delicious and easy way to prepare a flavorful and tender chicken dish. The combination of aromatic rosemary and sweet red peppers gives the chicken a delightful taste and the slow cooking process ensures that the meat is juicy and falls off the bone. Serve it with your choice of sides for a hearty and satisfying meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth

Directions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs with salt, pepper, and paprika.
3. Place the chicken thighs skin side down in the skillet and cook until golden brown, about 4-5 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add the sliced red and yellow bell peppers, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Transfer the cooked vegetables to the slow cooker.
6. Sprinkle dried rosemary over the vegetables.
7. Place the browned chicken thighs on top of the vegetables in the slow cooker.
8. Pour chicken broth into the slow cooker.
9. Cover and cook on low heat for 6 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
10. Once cooked, remove the chicken thighs from the slow cooker and transfer to a serving platter.
11. Spoon the vegetables from the slow cooker over the chicken thighs.
12. Serve hot and enjoy!

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