Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the diced onions and minced garlic at the bottom of the slow cooker to create a flavor bed.
  2. Arrange the chicken thighs on top in a single layer.
  3. Sprinkle the smoked paprika, crushed red pepper flakes, salt, and black pepper evenly over the meat.
  4. Top with the chopped roasted red peppers and pour the chicken broth over everything.
  5. Cover and cook on Low for 7-8 hours or High for 3-4 hours until the chicken is opaque and easily pulls apart with a fork.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth.
  7. Stir the slurry into the bubbling sauce. Cover and cook on High for an additional 15-20 minutes until the sauce is glossy and thick.