Ingredients:
- 1 1/2 lbs boneless and skinless chicken thighs
- 1 small onion, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 yellow pepper, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup flour
- 1 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 2 tbsp olive oil
- 6 oz Pinot Noir
You can use any parts of the chicken you would like whether it’s bone-in chicken thighs, legs or boneless breast. I chose the boneless and skinless chicken thigh because the meat becomes so tender that I didn’t want it to fall off the bone and have random bones lost in the meal.
Put the chicken in a Ziploc bag, add flour and shake to coat.
Set Ninja to STOVE TOP HIGH and add the olive oil. Place the chicken into the pot and brown for 5 min per side.
Add onions, garlic, celery, yellow pepper and pour in tomatoes. Stir. Add oregano, pepper flakes and basil. Stir lightly.
Cover and cook on SLOW COOK HIGH for 4 hours.
It’s almost ready…
Okay, NOW it’s ready
Serve over rice or noodles.
Enjoy with that glass of Pinot Noir.
A girl after my own heart, rice over pasta any day! Mrs. B. you sure are getting your monies worth out of that Ninja slow cooker! 😀
Everything is better over rice! I do love my Ninja!