Ingredients

• 1/4 cup extra virgin olive oil
• 10 chicken thighs, skin removed
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 medium onions, sliced into half-rounds
• 2 garlic cloves, minced
• 3 bell peppers, red and yellow, seeded and cut into 1/2-inch thick slices
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme
• 2 tablespoons sherry wine vinegar
• 1 cup chicken broth
• 4 ounces spanish chorizo or 4 ounces sopressata, cut into 1/2-inch dice

Instructions

1. Heat oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with salt and pepper. Add the chicken to the skillet, in batches, if necessary, and brown on all sides. Transfer the meat to the insert of a 5- to 7-quart slow cooker.

2. Add the onions, garlic, bell peppers, paprika and thyme to the skillet and saute until soft, 7-8 minutes.

3. Deglaze the pan with the vinegar and broth, scraping up any browned bits from the bottom of the skillet. Add to the slow cooker, along with the chorizo, and stir to combine. Cover and cook on low for 7 to 8 hours (or on high for 3 to 4 hours), until the chicken is tender and cooked through.