… so called because I thought about the recipe when I should have been paying attention in church this morning. This was sort of improvised, and I’m guessing at some of the quantities because I did not take notes.

1 onion, diced
1 bell pepper, diced
1/4 to 1/2 cup diced carrots (I diced up little carrot sticks; I’m guessing it was about two whole carrots’ worth.)
4-5 cloves garlic, minced
1 large can tomato paste
1 1/2 cups white wine (I used the salt-laced cooking wine they sell in the grocery. I know, everyone tells you not to do that. So sue me.)
2 T Italian seasoning
Black pepper
Salt (if you didn’t use the salted cooking wine)
4 chicken thighs

Combine onion, carrots, pepper, garlic, tomato paste, wine and italian seasoning in slow cooker. Rest chicken thighs on top and season with salt and pepper.

Turn slow cooker on high for 15 minutes, then cut down to low and cook four hours. Do not open during cooking time.

Remove chicken and check for doneness; use immersion blender (“stick” blender) to puree sauce to desired consistency. Return chicken to sauce to keep warm.

Serve over pasta with parmesan cheese.