Ingredients:

  • 3 lbs bone-in, skinless chicken thighs
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large yellow onion, thinly sliced
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 8 oz cremini mushrooms, quartered
  • 4 cloves garlic, smashed and minced
  • 28 oz San Marzano crushed tomatoes
  • 3 tbsp tomato paste
  • 0.5 cup dry red wine
  • 1 tsp dried oregano
  • 1 sprig fresh rosemary
  • 0.25 cup non-pareil capers, drained
  • 0.5 cup fresh Italian parsley, chopped

Instructions:

  1. Place the sliced yellow onion, red and green bell peppers, minced garlic, and quartered cremini mushrooms at the bottom of a 6-quart slow cooker insert to create an aromatic foundation.
  2. Season the bone-in, skinless chicken thighs evenly with sea salt and cracked black pepper. Arrange the chicken pieces directly on top of the vegetable layer.
  3. In a separate bowl, whisk together the crushed tomatoes, tomato paste, dry red wine, and dried oregano. Pour the sauce mixture over the chicken and place the fresh rosemary sprig on top.
  4. Cover and cook on Low for 6 hours or until the chicken is tender and falling off the bone.
  5. Before serving, remove the rosemary sprig. Stir in the drained capers and fresh chopped Italian parsley. Season with optional red pepper flakes if desired.