If you’ve got fresh tomatoes hanging around your kitchen this summer, put them to excellent use with this recipe from Bev Cooks. Made with tender chicken thighs and fresh herbs, it’s sure to be an instant hit with your whole crew.
2 pounds chicken thighs
15-20 roma tomatoes, chopped
1 red bell pepper, diced
4-5 garlic cloves, minced
1 pinch crushed red pepper
1 Tbs. balsamic vinegar
1 pinch sugar
1 Tbs. mixed fresh herbs (thyme and oregano)
1 tsp smoked paprika
1 large pinch of salt and pepper
1 Thai chili pepper (optional)
1 pound bowtie pasta
1. Combine all the ingredients (but not the pasta) in a slow cooker. Cook on medium for 4-6 hours. Shred the chicken with two forks and toss to incorporate with the juices of everything. Fish the Thai chili out before serving.
2. Cook the pasta until it reaches al dente, and serve a nice mound of shredded chicken and tomatoes on top. Garnish with fresh basil and parmesan shavings!