Slow Cooker Country Captain Chicken

• 8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
• 1 tablespoon vegetable oil
• 2 onions, chopped coarse
• 1 green bell pepper, seeded and chopped coarse
• 1 cup low sodium chicken broth
• 1 (14 1/2 ounce) can diced tomatoes
• 5 tablespoons tomato paste
• 9 ounces jar chutney, such as Major Grey's
• 4 garlic cloves, minced
• 2 tablespoons Madras curry powder
• 1 1/2 teaspoons paprika
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper

1. Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
2. Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
3. Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

chicken, vegetable oil, onions, green bell pepper, chicken broth, tomatoes, tomato paste, chutney, garlic, curry powder, paprika, thyme, cayenne pepper

Taken from www.food.com/recipe/slow-cooker-country-captain-chicken-388704 (may not work)