1. Prepare Ingredients:

• Trim any excess fat from the chicken thighs if desired.
• Slice the bell pepper and onion. Mince the garlic. Chop the parsley for garnish later.

2. Combine Ingredients in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert.
• Season the chicken directly in the cooker with salt and pepper.
• Add the undrained diced tomatoes, sliced bell pepper, sliced onion, and minced garlic over and around the chicken.
• Sprinkle the dried oregano, dried basil, and optional red pepper flakes over the ingredients.
• If using, pour the red wine over everything.

3. Stir and Cook:

• Gently stir the ingredients together in the slow cooker to reasonably distribute the seasonings and vegetables around the chicken.
• Place the lid securely on the slow cooker.
• Cook on the LOW setting for 6-7 hours OR on the HIGH setting for 3-4 hours. The chicken should be very tender and cooked through (internal temperature 165°F/74°C minimum, but thighs are forgiving and benefit from longer cooking to tenderize).

4. Serve:

• Once cooked, the chicken thighs should be fall-apart tender. You can serve them whole or gently shred them slightly with two forks directly in the flavorful sauce.
• Taste the sauce and adjust salt and pepper if needed.
• Serve the Slow Cooker Chicken Cacciatore hot, spooning the chicken, vegetables, and generous amounts of sauce over cooked pasta (like fettuccine or penne) or creamy polenta.
• Garnish generously with fresh chopped parsley just before serving.