Layer the ingredients in the crockpot. Add the diced tomatoes and tomato paste in the bottom of the slow cooker. Stir. Add the sliced onions, peppers, and mushrooms. Place the chicken thighs on top. Sprinkle with paprika, basil, salt, and pepper.
28 ounces diced tomatoes, 1/4 cup tomato paste, 1 medium onion, sliced, 1 cup diced peppers, 6.5 ounce can sliced mushrooms, drained, 8 bone-in chicken thighs, 1 tablespoon paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried basil
Cook. Cook on low for 6-8 hours or high for 2-4 hours.
Preheat the broiler. Preheat the broiler. Remove chicken thighs from the crockpot, placing them on a baking sheet.
⭐️Broil. Broil for 2-3 minutes, or until chicken skins start bubbling and browning.
Thicken the sauce. Whisk instant potato flakes into the tomato and veggie mixture in the crockpot, stir until thickened. Add more flakes if needed.
1/2 cup instant potato flakes
Serve. Serve chicken thighs topped with tomato sauce.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.