1Throw your chicken into your multi-cooker on sauté and spread it out across the bottom.
2Season the chicken with salt, pepper, and garlic powder.
3Continue to brown the chicken until you're happy with how brown they are.
4Once happy, set the chicken aside.
5Grab half an onion, dice it, and throw it in the multi-cooker.
6Add two or three carrots, chopped small, and three celery stalks, chopped small, to the multi-cooker.
7Stir and sauté the vegetables for about 5 minutes until they soften up.
8Grab a bell pepper, slice it up, and throw it in.
9Add two or three minced garlic cloves and cook for a couple of minutes.
10Add one cup of red wine and use it to deglaze the bottom of the pot.
11Cook the wine for a couple of minutes.
12Add one large can of crushed tomatoes.
13Add one jar of marinara (spicy or not).
14Add three bay leaves.
15Add salt and pepper.
16Give the sauce a good stir before bringing the chicken back in.
17Plopp the chicken into the sauce and push it down to submerge it.
18Put the lid on and set the multi-cooker to slow cook high.
19Start checking your chicken after about 45 minutes.
20Check if the chicken is done by using a thermometer or a fork; if it falls apart when you try to pick it up, it's done.
21Serve with a bowl of spaghetti, covered with sauce and a couple of chicken thighs.
22Sprinkle parsley on top to make it look fancy.
Ingredients
bone-in chicken thighs
salt
pepper
garlic powder
0.5 onion, diced
2 carrots, chopped small
3 carrots, chopped small
3 celery stalks, chopped small
1 bell pepper, sliced
2 garlic cloves, minced
3 garlic cloves, minced
1 cup red wine
1 large can of crushed tomatoes
1 jar of marinara
3 bay leaves
1 bowl spaghetti
parsley
Equipment
multi-cookerslow cookerthermometerforkhot oiled pan
Tips
If you don't have a multi-cooker with a sauté function, you can brown the chicken and vegetables in a hot oiled pan and then transfer them to a slow cooker.
Start checking the chicken after about 45 minutes; it's done when it falls apart easily with a fork.