Step 1: Prepare the Chicken

Pat the chicken thighs dry with a paper towel and season both sides with salt, black pepper, oregano, basil, and crushed red pepper flakes. If desired, sear the chicken in a skillet with 1 tablespoon of olive oil over medium-high heat for about 3 minutes per side until golden brown. This step adds extra depth of flavor but is optional.

Step 2: Assemble Ingredients in the Crock Pot

In the crock pot, layer the sliced onions, minced garlic, and bell peppers at the bottom. Place the chicken thighs on top of the vegetables.

Step 3: Make the Tomato Sauce

In a large bowl, mix together crushed tomatoes, diced tomatoes, tomato paste, red wine, chicken broth, balsamic vinegar, smoked paprika, and sugar. Stir well to combine, then pour the sauce over the chicken in the crock pot.

Step 4: Slow Cook the Chicken

Cover and cook on low for 6-8 hours or high for 4 hours. The longer the cooking time, the more tender the chicken will become.

Step 5: Final Touches

Thirty minutes before serving, stir in the sliced black olives if using. Taste the sauce and adjust seasoning with additional salt or herbs if needed.

Step 6: Serve and Garnish

Serve hot over pasta, rice, or polenta. Garnish with freshly chopped parsley for a burst of freshness. Enjoy!