Ingredients
Units
Scale
- 3 pounds chicken thighs
- 15 ounces crushed tomatoes
- 15 ounces tomato sauce
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 4 ounces mushrooms, sliced
- 4 ounces olives
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons basil
- 1 teaspoon salt (or more)
- 1/4 teaspoon pepper
- Salt & pepper to season the chicken
- 1 cup chicken broth or water (for Instant Pot only)
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the Instant Pot and select sauté. Once hot add oil to the pot. Add onions, bell peppers, and mushrooms and cook for a 5-7 minutes or until vegetables are soft. Add garlic and cook an additional minute. Turn off pressure cooker.
- Add the broth, tomato sauce, and crushed tomatoes. Deglaze the bottom of the Instant Pot by scraping all the bits off with a wooden spoon. Stir in olives, oregano, basil, salt, and pepper.
- Season the chicken with salt & pepper. Add the chicken to the Instant Pot. Stir to mix well.
- Close lid and seal valve. Set high pressure for 11 minutes. When cooking time is complete, let the pressure release naturally for 5 minutes then manually release the remaining pressure.
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 330
- Sugar: 5.1 g
- Sodium: 343.6 mg
- Fat: 6.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 11.5 g
- Fiber: 2.5 g
- Protein: 53.1 g
- Cholesterol: 165.5 mg