Ingredients
2 lb. skin-on, bone-in chicken thighs
Kosher salt
Freshly ground black pepper
2 bell peppers, chopped
8 oz. baby Bella mushrooms, sliced
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1/2 c. Swanson Chicken Broth
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1/3 c. capers
8 oz. cooked linguine, for serving
Preparation
Step 1Season chicken on both sides with salt and pepper and place in slow cooker. Add peppers, mushrooms, garlic, tomatoes, and broth, then season with oregano, red pepper flakes, salt, and pepper. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is cooked through. Step 2Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked pasta with sauce.
— Method 1: Let the sauce simmer in the slow cooker uncovered on high until it reaches your desired thickness. — Method 2: Use a whisk to combine one tablespoon of flour and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened — Method 3: Use a whisk to combine one tablespoon of cornstarch and two tablespoons of tomato sauce. Stir into the slow cooker and simmer for 5-10 minutes until thickened Serve this classic chicken dish with a side of buttery garlic noodles or a fluffy mountain of mashed potatoes for an easy weeknight spread.Have you made this yet? Let us know how it went in the comments below! Editor’s Note: The introduction to this recipe was updated on July 20th, 2022, to include more information about the dish.
