Slow-Cooker Chicken Cacciatore

 From DELISH this slow cooker recipe was awesome. We were amazed that the skin disappeared and the chicken literally shredded. So flavorful. We added about 1 1/2 T tomato paste to thicken the sauce plus the poblanos as noted as well as the tomato paste to thicken. Please note the chicken shredded just mixing it together but the flavor was all there.

• 2 lb. 

  skin-on, bone-in chicken thighs

• Kosher salt

• Freshly ground black pepper

• 2 

  bell peppers, chopped (WE USED POBLANOS + the peppers FROM OUR GARDEN AND COLORFUL PEPPERS)

• 8 oz. 

  baby Bella mushrooms, sliced

• 2 

  cloves garlic, minced

• 1 

  (28-oz.) can crushed tomatoes

• 1/2 c chicken broth
• 1 tsp. 

  dried oregano

• 1/4 tsp. 

  red pepper flakes 

• ! 1/2 T tomato paste not in original recipe

• 1/3 c. 

  capers

• 8 oz. 

  cooked linguine, for serving 

1. 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. 
2. Step 2Remove chicken from slow-cooker and stir capers into sauce. Serve chicken over cooked pasta with sauce. 
   •