When I came home for lunch this afternoon, I quickly sliced half of an onion, half of a green pepper and some of the marinated red piquillo peppers I had in the fridge (otherwise I would have also sliced up half of a fresh red bell pepper). I lightly sauteed the green bell pepper and onion while I placed 4 big boneless and skinless chicken thighs in the bottom of my crock pot. I seasoned them with salt and pepper and then spread 1/2 of a jar of Mezzetta's Artichoke Parmesan Marinara on top of the chicken. It's a nice super thick and chunky sauce filled with lots of diced artichokes. I layered the sauteed peppers and onions on top of the sauce layer, then covered it and set it on high to cook for about 5 hours. If I had started it in the morning, I would have cooked it on low for about 8 to 9 hours.
The chicken literally melted in your mouth yet stayed intact in nice pieces to serve and required only a fork to cut and eat. We topped it with shredded Parmesan cheese and enjoyed it "stew style." It was the perfect meal to warm us up on this frosty Georgia night. The evening news said that it was actually colder here this morning in Georgia than it was in Alaska. It was 25 degrees this morning and didn't get out of the low 40s. It was cold enough for me to wear my new snow boarding gloves while driving to work. LOL I snapped a few quick photos of my easy peasy meal this evening. It was so simple and basic but tasted amazing. We are getting read to watch a movie this evening (The Fault In Our Stars) and enjoy a cup of coffee and a piece of Chocolate Pecan Pie. There is nowhere else I would rather be on this cold Friday night than here at home with hubby and our bichon Spike and sun conure Squawkie. Enjoy!