`Remove chicken thighs from refrigerator and pat completely dry using paper towels; moisture prevents proper browning. Season all chicken pieces generously on both sides with salt and freshly ground black pepper. Allow seasoned chicken to sit at room temperature for 15 minutes while you prepare other ingredients (this ensures more even cooking). Heat 1 tablespoon olive oil in a large, heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until oil shimmers and moves easily across pan. Working in two batches to avoid overcrowding (which prevents browning), carefully place chicken thighs skin-side down in the hot skillet. Brown first side for 3-4 minutes without moving; skin should become golden and crispy. Flip chicken and brown other side for 2-3 minutes until light golden. Transfer browned chicken to a clean plate; set aside. Reduce heat to medium; add remaining 1 tablespoon olive oil to the same skillet. Add diced onion to skillet and cook, stirring occasionally, for 4-5 minutes until softened and beginning to caramelize. Add minced garlic and cook, stirring constantly, for approximately 1 minute until fragrant and softened. Add 2 tablespoons tomato paste to the garlic-onion mixture; stir constantly for 2 minutes to prevent burning and to deepen flavors. Add crushed San Marzano tomatoes, chicken broth, roasted red peppers, Kalamata olives, dried Italian herbs, balsamic vinegar, and red pepper flakes to the skillet. Bring sauce mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, allowing flavors to meld and develop. Lightly coat crockpot interior with cooking spray, paying special attention to sides and bottom to prevent sticking. Carefully transfer browned chicken thighs to the prepared crockpot (skin-side up if possible for visual appeal). Pour the tomato sauce mixture over the chicken pieces, ensuring all chicken is mostly submerged or well-coated with sauce. Place cover on crockpot and set to LOW temperature for 7-8 hours (or HIGH for 4-5 hours; LOW produces superior texture). After 6 hours on LOW (or 3.5 hours on HIGH), remove lid and check chicken tenderness using a fork; meat should pull easily from bone. Once cooking time is complete, remove lid and skim any excess fat from sauce surface using a spoon or small ladle (optional for lighter result). Taste the braising liquid and adjust seasoning with additional salt, pepper, or balsamic vinegar as needed. Gently transfer chicken pieces to serving plates using a slotted spoon, taking care not to tear delicate meat. Ladle generous portions of tomato sauce over each serving of chicken. Garnish with fresh basil torn at the moment of serving if desired for brightness and professional presentation.`), notes: p(`Leftovers store refrigerated in airtight containers for up to 4 days. Freezes excellently for up to 3 months in airtight containers; thaw overnight in refrigerator before reheating. Reheat gently at 325°F for 12-15 minutes or over medium-low stovetop heat, stirring occasionally. Do not skip the chicken browning step even though it adds time—browning develops flavors through caramelization that transform the entire dish. San Marzano tomatoes provide superior flavor compared to other varieties; prioritize this ingredient. Chicken thighs are essential; breasts will overcook and dry out during extended slow cooking.nnSERVING SUGGESTIONS:n- Serve over creamy polenta, which soaks up braising liquid beautifullyn- Pair with egg noodles tossed in butter and fresh parsleyn- Serve alongside fresh pasta with the sauce as the toppingn- Accompany with crusty bread for soaking up every drop of saucen- Serve with simple green salad dressed with lemon vinaigrette for bright contrastnnSUBSTITUTION OPTIONS:n- Roasted red peppers: Use fresh bell peppers (roast at 400°F for 25-30 minutes, cool, peel) or skip entirelyn- Dried Italian herbs: Use 2 tablespoons fresh basil + 1 tablespoon fresh oreganon- Kalamata olives: Use green olives or castelvetrano olives for different flavor profilesn- Chicken thighs: Use chicken legs or drumsticks (though less meaty); avoid breasts as they overcooknnSTORAGE & REHEATING:n- Refrigerate in airtight containers up to 4 daysn- Freeze in airtight containers up to 3 monthsn- Thaw frozen portions overnight in refrigeratorn- Reheat gently to preserve texture: 325°F oven for 12-15 minutes or medium-low stovetop heatn- Slow-cooked texture survives freezing better than most chicken dishes`) };