Step 1

For the Slow Cooker:

Step 2

Salt and Pepper your chicken. Place inside the slow cooker.

Step 3

In a small bowl mix together the dried spices: oregano, paprika, thyme, rosemary, & salt.

Step 4

Top chicken with onion, garlic, tomatoes, chicken broth, and tomato paste. Sprinkle spices on top.

Step 5

Cover chicken with remaining vegetables: bell pepper, mushrooms, artichoke hearts.

Step 6

Cover and cook for 4-6 hours on low or until chicken is tender and cooked all the way. Stir the sauce, add in additional salt and pepper to taste. Serve over noodles, zoodles, or potatoes. Garnish with basil and thyme.

Step 7

For the Instant Pot:

Step 8

Select the saute function on your Instant Pot. While waiting to heat, salt and pepper your chicken. Cover the bottom of your Instant pot with oil, and add chicken. Cook on each side for 1-2 minutes. Remove from the pot. Add in any extra oil if needed, then toss in your onion. Cook for about 2 minutes, add garlic and cook for another minute.

Step 9

Select the cancel function. Pour chicken broth (or wine if using), in the pot to deglaze, scraping up any brown bits off the bottom that might have stuck (this helps to prevent burning).

Step 10

In a small bowl, mix together your dry spices: oregano, paprika, rosemary, thyme, and salt. Add tomatoes, tomato paste, vinegar, and spices over the onion/garlic mixture. Give it a quick stir.

Step 11

Now top the sauce with chicken, then remaining vegetables: mushrooms, artichoke hearts, and bell pepper.

Step 12

Secure the lid. Select manual and cook on high pressure for 8 minutes.

Step 13

Once cooking is complete, use a quick release. You can use a towel to cover the valve to prevent a mess. Once steam is completely released, open the lid.

Step 14

Stir around the mixture. You can let sit for several minutes to thicken up the sauce, or serve immediately. Add any additional salt and pepper to taste.

Step 15

Serve over noodles, zoodles, or potatoes and garnish with fresh basil and thyme if using.